Hungarian Walnut Cake
This Hungarian cake is not only easy to make, moist and full of chocolate with a splash of rum in the cream filling.
Recipe type: Dessert
Serves: 1
  • 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.
  1. Brush cake tin with either butter or oil then line the 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 the sugar has dissolved and it becomes 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 the cake out of the tin and cool on a 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.
Recipe by Canadian Budget Binder at