Cakes
Hungarian Walnut Cake: Fluffy Walnut Sponge and Silky Cooked Cream That Can Be Made 3 Days Ahead for Christmas
A light walnut sponge topped with cooked-flour walnut cream and a dark chocolate glaze.
Instructions
Separate the eggs, putting the whites and yolks in two separate bowls.
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.
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.
Gently fold the whipped whites into the yolk mixture with a spatula.
Mix the flour and baking powder in a bowl, sift it over the egg mixture and fold in gently.
Fold in the 1 cup (100 g) ground walnuts, a little at a time.
Line a 10×14-inch (25×36 cm) baking sheet with parchment paper, pour in the batter and smooth the top.
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.
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.
For the cream, whisk the flour with the sugar in a saucepan, then gradually whisk in the milk so no lumps form.
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.
In a separate bowl, beat the softened butter with a mixer until pale and fluffy.
Beat the cooled paste into the butter a spoonful at a time until you have a smooth cream.
Add the 1 1/4 cups (120 g) ground walnuts to the cream and mix thoroughly with a spatula.
Place the cooled sponge on a board or tray, spread the walnut cream evenly over it and chill for 30 minutes.
Melt the chocolate with the oil in a double boiler or in the microwave and let it cool slightly for about 5 minutes.
Pour the lukewarm glaze over the set cream and spread it evenly over the whole surface.
Refrigerate the cake for at least 2 to 3 hours so the cream and the glaze are completely firm.
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.
- Cool the cooked flour paste completely before beating it into the butter, one spoonful at a time.
- Dip the knife in hot water and wipe it dry before each cut for clean slices.
- Keeps 3 to 4 days in the refrigerator.