Hungarian Walnut Cake: Fluffy Walnut Sponge and Silky Cooked Cream That Can Be Made 3 Days Ahead for Christmas

This Hungarian walnut cake (diós krémes) layers a light walnut sponge with a silky cooked-flour cream and a shiny dark chocolate glaze that does not crack when you slice it.

It is a retro bakery-style cake that suits the Christmas table and any coffee gathering. Beaten egg whites keep the sponge airy, and the cooked milk-and-flour base is beaten into soft butter for a smooth cream, with more ground walnuts folded in. After a few hours in the refrigerator the cake softens beautifully.

Ingredients

Instructions

1. Separate the eggs, putting the whites and yolks in two separate bowls.
2. Beat the whites to stiff peaks, then gradually beat in 1/2 cup (100 g) of the sugar until the meringue is stiff and glossy.
3. Add the remaining 1/2 cup (100 g) sugar and the vanilla sugar to the yolks and beat with a mixer until pale and foamy. Slowly pour in the water while beating, then mix briefly.
4. Gently fold the whipped whites into the yolk mixture with a spatula.
5. Mix the flour and baking powder in a bowl, sift it over the egg mixture and fold in gently.
6. Fold in the 1 cup (100 g) ground walnuts, a little at a time.
7. Line a 10×14-inch (25×36 cm) baking sheet with parchment paper, pour in the batter and smooth the top.
8. Bake in an oven preheated to 350°F (180°C) (conventional setting, top and bottom heat) for about 35 minutes. Check doneness with a wooden skewer.
9. Lift the sponge out with the paper onto a wire rack. After 3 to 4 minutes, carefully peel off the paper and let the sponge cool completely, bottom side up.
10. For the cream, whisk the flour with the sugar in a saucepan, then gradually whisk in the milk so no lumps form.
11. Cook over low to medium heat, whisking constantly, until it thickens to a thick paste. Transfer to a bowl, stir in the rum flavoring if using, and let it cool completely, stirring occasionally.
12. In a separate bowl, beat the softened butter with a mixer until pale and fluffy.
13. Beat the cooled paste into the butter a spoonful at a time until you have a smooth cream.
14. Add the 1 1/4 cups (120 g) ground walnuts to the cream and mix thoroughly with a spatula.
15. Place the cooled sponge on a board or tray, spread the walnut cream evenly over it and chill for 30 minutes.
16. Melt the chocolate with the oil in a double boiler or in the microwave and let it cool slightly for about 5 minutes.
17. Pour the lukewarm glaze over the set cream and spread it evenly over the whole surface.
18. Refrigerate the cake for at least 2 to 3 hours so the cream and the glaze are completely firm.
19. Before slicing, dip a knife in hot water, dry it with a paper towel and trim the edges. Re-warm and wipe the knife before every cut. Cut the cake lengthwise into two halves, then into 18 neat slices, and top with walnut halves if you like.

Serve it with coffee, or try it next to another classic cake such as honey cake with cooked cream.

Video Recipe

Tips for Perfect Hungarian Walnut Cake

• Cool the paste completely: Beat the cooked flour paste into the butter only when it is cold, and add it a spoonful at a time. A warm paste melts the butter and the cream turns runny.
• Use soft, not melted, butter: Room-temperature butter whips into a pale, fluffy base that holds the walnuts.
• Warm the knife: A knife dipped in hot water and wiped dry cuts through the set chocolate cleanly. Repeat before every cut.

Frequently Asked Questions (FAQ)

The recipe is based on a version by Puszi konyhája, adapted by the We Cook With Love team.

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