"A classic Hungarian dessert featuring a light, airy walnut sponge cake topped with a rich, velvety vanilla custard cream, a layer of whipped cream, and finished with a crunchy, homemade caramelized walnut brittle."
📊 Nutrition Facts (per serving)
- Calories: 285 kcal
- Protein: 4g
- Carbs: 25g
- Fat: 19g
- Fiber: 1g
🛒 Ingredients
Sponge Cake
- 4 free-range eggs (at room temperature)
- 4 tbsp powdered sugar
- 4 tbsp ground walnuts
- 3 tbsp all-purpose flour (fine flour)
- 6 g baking powder
Vanilla Cream
- 350 ml milk
- 4 tbsp granulated sugar
- 1 package vanilla pudding powder (custard powder)
- 200 g butter (softened)
Topping
- 200 ml whipping cream (cold)
Decoration (Walnut Brittle)
- 3 tbsp granulated sugar
- 1/2 handful whole walnuts
👨🍳 Instructions
Step 1: Whip the Sponge Base
In a large bowl, beat the whole eggs and powdered sugar using an electric mixer on the highest speed for about 10 minutes until the mixture becomes thick, pale, and highly aerated.
Step 2: Mix and Fold the Dry Ingredients
In a separate bowl, whisk together the flour, ground walnuts, and baking powder. Gently fold this dry mixture into the whipped egg foam using a spatula, taking care not to deflate the air bubbles.
Step 3: Bake the Sponge
Pour the batter into a 20x30 cm baking pan lined with parchment paper and smooth the surface. Bake in a preheated oven at 180°C (350°F) with top and bottom heat for 20-25 minutes. Perform a toothpick test to ensure it is fully baked, then transfer to a wire rack to cool completely.
Step 4: Cook the Vanilla Custard
In a saucepan, whisk the vanilla pudding powder and sugar into the milk until completely smooth and lump-free. Cook over medium heat, stirring constantly, until it thickens into a dense custard. Cover the surface directly with plastic wrap and let it cool completely.
Step 5: Finish the Cream
Once the custard has cooled completely to room temperature, add the softened butter. Whip thoroughly with an electric mixer until the cream is light, fluffy, and uniform.
Step 6: Make the Walnut Brittle
Caramelize the granulated sugar in a pan over medium heat until golden brown, then stir in the whole walnuts. Immediately pour the hot mixture onto a well-buttered plate. Once cooled and completely hardened, crush it in a food processor, or place it in a heavy-duty bag and crush with a rolling pin.
Step 7: Assemble and Decorate
Peel the parchment paper off the cooled sponge cake and place it on a serving tray or back in the baking pan. Spread the vanilla cream evenly over the sponge. Whip the whipping cream until stiff peaks form, then smooth it over the vanilla cream layer. Slice the cake into squares and sprinkle generously with the crushed walnut brittle.
📝 Author Notes
This recipe is designed for a standard 20x30 cm baking pan. It is a beloved Hungarian classic that perfectly balances the rich nuttiness of walnuts with a light, creamy custard.
🥡 Storage Tips
Store the cake in the refrigerator, covered, for up to 3 days. The walnut brittle topping is best added just before serving to maintain its crunchy texture.