This walnut-vanilla cake is an old family recipe. It consists of two different cake layers and a cooked cream filling, which is enriched with creamed butter and ground walnuts. One of the cake layers is a classic cocoa sponge cake, the other is made only with egg whites. The cake needs a day to soften before serving.
You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.
In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.
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