"A nostalgic Hungarian classic featuring a light, fragrant walnut sponge cake layered with a silky, rich chocolate cream. Simple to prepare yet elegant enough for any special occasion."
📊 Nutrition Facts (per serving)
- Calories: 560 kcal
- Protein: 9g
- Carbs: 49g
- Fat: 35g
- Fiber: 2g
🛒 Ingredients
For the Walnut Sponge Cake
- 150g ground walnuts
- 150g all-purpose flour
- 300g granulated sugar
- 8 eggs (separated)
- 100 ml water
- 1/2 packet baking powder (approx. 6g or 1 tsp)
- 1 pinch salt
- 1 tsp ground cinnamon
For the Chocolate Cream
- 200g dark chocolate (divided)
- 100g milk chocolate (divided)
- 500 ml whipping cream (chilled)
- 2 packets whipped cream stabilizer (such as Whip It)
- 1 handful raisins (finely chopped)
👨🍳 Instructions
Step 1: Prepare the Sponge Cake Batter
Separate the eggs. In a clean bowl, whip the egg whites with a pinch of salt until stiff peaks form. In a separate large bowl, beat the egg yolks with the sugar until pale and foamy, then gradually pour in the water while continuing to mix. In a medium bowl, combine the ground walnuts, flour, baking powder, and cinnamon. Gently fold the dry ingredients into the egg yolk mixture using a spatula or wooden spoon, then carefully fold in the whipped egg whites in batches to keep the batter airy.
Step 2: Bake the Sponge
Pour the smooth, lump-free batter into a round cake pan lined with parchment paper. Bake in a preheated oven at 160°C (320°F) for approximately 40 minutes until golden brown. Test for doneness by inserting a toothpick into the center; it should come out clean.
Step 3: Make the Chocolate Cream
Melt half of the dark chocolate (100g) and half of the milk chocolate (50g) together over a double boiler (or in a heatproof bowl set over simmering water), then let it cool slightly. Whip the cold whipping cream with the cream stabilizer until stiff peaks form. Gently fold the melted, cooled chocolate into the whipped cream. Finely chop the remaining dark chocolate, milk chocolate, and the handful of raisins, then fold them into the cream. Place the cream in the refrigerator to set for about 1 hour.
Step 4: Assemble and Chill
Once the sponge cake has cooled completely, slice it horizontally into two or three even layers. Spread the chilled chocolate cream between the layers, and use the remaining cream to cover the top and sides of the cake. Decorate as desired with whipped cream, chopped walnuts, or marzipan figures.
📝 Author Notes
I first baked this cake for a family birthday, and it has been a constant guest on our festive table ever since. The walnut sponge cake is delicately fragrant, and the cream is silky yet not overly sweet. It is made from simple ingredients, but the end result looks like you worked on it for hours – just without the stress. As a special bonus, you can decorate it with whipped cream, marzipan, or colorful sprinkles to suit any occasion.
🥡 Storage Tips
Store the cake in the refrigerator for at least 2 hours before serving; this allows the flavors to meld and makes it much easier to slice. Keep covered in the fridge for up to 3 days.