Hungarian Walnut Cake… Moist and Creamy

5.0 from 1 reviews
Hungarian Walnut Cake.... Moist and Creamy
 
Prep time
Cook time
Total time
 
This Hungarian cake is not only easy to make it's very moist and full of chocolate flavour with a splash or rum in the cream filling.
Author:
Recipe type: Dessert
Serves: 1
Ingredients
  • Walnut Cake
  • 3 eggs separated
  • ½ cup extra fine sugar/caster sugar/granulated sugar
  • ½ teaspoon pure vanilla essence/extract
  • ⅔ cup corn starch
  • 1 teaspoon baking powder
  • ½ cup finely ground walnuts
  • Cream filling
  • ½ cup chocolate peanut butter or Nutella
  • ¼ cup icing sugar
  • ¼ cup butter
  • ¼ cup Rum or milk (If you aren't a fan of rum use the milk) The rum will give the filling a distinct rum flavour where the milk will make the filling creamier.
Instructions
  1. Brush cake tin with either butter or oil then line base with parchment paper.
  2. Place egg whites in a bowl and beat until they form stiff peaks
  3. Beating constantly add the sugar gradually until sugar has dissolved and it become thick and glossy
  4. Add egg yolks and beat for 20 secs.
  5. Transfer to a large bowl and using a large metal spoon fold in the sifted cornstarch and baking powder alternating with the walnuts folding quickly and lightly as so not deflate the air in the egg whites too much.
  6. Empty mixture into tin and bake for 20-25 mins or until the cake is lightly golden and comes away from the side of the tin.
  7. Wait 5 mins before taking cake out of tin and cool on rack before slicing it in half.
  8. Filling Instructions:
  9. For the filling place all ingredients into a bowl and mix until fully combined.
  10. Spread half of the filling on one half and then top with the other half.
  11. Now spread remaining filling on top.
  12. You can decorate with either more walnuts and shaved chocolate or with a dusting on icing sugar.

There you have it a gorgeous Hungarian Walnut cake that’s easy to make with everyday pantry ingredients. Happy Valentine’s Day!

Nicky x

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Nicola Don
Nicola Don was born in Aberdeen Scotland and lived most of her years in Ellon Aberdeenshire ,Scotland. She is a stay at home mom of three kids to whom she adores and a passionate mom chef at heart. Nicola has been married for 16 years to a wonderful husband. Her family moved from the UK 8 years ago to Ste Anne MB, Canada where they are now permanent residents. Nicola loves to cook and experiment with flavours while creating recipes. She aims to give her family the best food and variety of tastes from all over the world while using fresh ingredients with-in her grocery budget.
Nicola Don

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Comments

  1. Christine Weadick says:

    This does look interesting!! The younger boy and I have already been thinking how we can fudge it as he is the only be in the house that cares for nuttella and his brother is the one to like PB!!! One thought we had was ground almonds and maybe raspberry jam……. That was just off the top of our heads on a first look at the recipe.
    Oh yes, must tease the kids bringing home the valentines!!! Lol!! I still remember the year their school had a fund raiser, the kids could buy a carnation for a friend with the funds going someplace. My daughter brought home a couple of them…. From boys no less!!!! One boy had quite the crush on her back then…… I got a couple of them too….from my kids!

    • nicola don says:

      Christine a butter cream filling would be good too. The cake is better spread when completely cooled. A trick I learned is to heat up the spatula before spreading then it’s a lot easier. You could use a coffee cream with instant coffee and some chocolate that would be a lovely filling.

  2. Nicola, I am very impressed with Hungarian Walnut Cake. This one looks so delicious! It’s like I can’t help it but I really want to have this like NOW. I am gonna share this recipe with my wife. I hope it’s easy-to-do so that she can bake it herself. Five star.

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