Decadent Hungarian Walnut Layer Cake
Indulge in the rich flavors of this Decadent Hungarian Walnut Layer Cake, a delightful dessert that combines the nutty goodness of ground walnuts with a luscious chocolate pudding filling. Perfect for special occasions or simply to satisfy your sweet tooth, this cake boasts light, fluffy layers that are skillfully baked and filled with a creamy, delectable frosting. Finished with a touch of elegance through chocolate curls, this torte is sure to impress family and friends alike. Share the joy of baking and savor every bite of this delicious creation!
12
Servings
N/A
Calories
13
Ingredients
Ingredients
Eggs
6 (Separated)
Sugar
1 cup
Vanilla extract
1 teaspoon
Cake flour
1 cup
Baking powder
1 teaspoon
Water
5 tablespoons
Ground walnuts
1/2 cup
Milk
1 1/4 cups
Cook-and-serve chocolate pudding mix
3 1/2 ounces (1 package)
Butter
1/2 cup (Softened)
Shortening
1/2 cup
Confectioners' sugar
1 cup
Vanilla extract
1 teaspoon
Instructions
1
In a large mixing bowl, beat the egg yolks and sugar together for approximately 10 minutes until the mixture is light and lemon-colored. Add the vanilla extract.
2
In a separate bowl, combine the cake flour and baking powder. Gradually add this dry mixture to the egg yolk mixture, alternating with the water while beating well after each addition. Gently fold in the ground walnuts until evenly distributed.
3
In another bowl, beat the egg whites until stiff peaks form. Carefully fold the egg whites into the batter, preserving the airiness of the mixture.
4
Divide the batter evenly between two greased and floured 9-inch round cake pans. Bake at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
5
In a small saucepan, whisk together the milk and pudding mix. Bring to a boil over medium heat, stirring constantly until thickened. Remove from heat and pour into a bowl, covering with wax paper or plastic wrap to prevent a skin from forming. Refrigerate for approximately 30 minutes.
6
In a mixing bowl, cream together the softened butter, shortening, and confectioners' sugar until it is light and fluffy. Beat in the vanilla extract and the cooled pudding until well combined.
7
Once the cakes have cooled, carefully split each cake into two equal layers using a serrated knife.
8
Place one layer on a serving plate and spread approximately 3/4 cup of the filling on top. Repeat the layering process with the remaining cake layers, finishing with the last layer on top.
9
For a decorative touch, garnish the top of the cake with chocolate curls, if desired. Slice and serve to enjoy this exquisite dessert!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Decadent Hungarian Walnut Layer Cake?
It is a rich Hungarian-style dessert featuring ground walnut cake layers and a creamy chocolate pudding filling, topped with chocolate curls.
How many servings does this recipe provide?
This recipe yields approximately 12 servings.
How long should I beat the egg yolks and sugar?
You should beat the egg yolks and sugar for approximately 10 minutes until the mixture is light and lemon-colored.
What type of flour is recommended for this walnut cake?
The recipe calls for 1 cup of cake flour to ensure a light and fluffy texture.
How do I prepare the walnuts for the batter?
The walnuts should be ground and then gently folded into the batter until they are evenly distributed.
What is the correct oven temperature for baking the cake?
The cake should be baked at 350°F (175°C).
How many cake pans are needed and what size should they be?
You will need two 9-inch round cake pans that have been greased and floured.
How long do the cake layers need to bake?
The layers bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
How many eggs are required for this recipe?
The recipe requires 6 eggs, which must be separated into yolks and whites.
How are the egg whites incorporated into the batter?
The egg whites are beaten until stiff peaks form and then carefully folded into the batter to preserve airiness.
What is the base for the cake filling?
The filling is based on a cook-and-serve chocolate pudding mix combined with milk, butter, and shortening.
How long should the cakes cool in the pans?
Allow the cakes to cool in their pans for 10 minutes before transferring them to wire racks.
What type of pudding mix should I use?
Use one 3.5-ounce package of cook-and-serve chocolate pudding mix.
How do I prevent a skin from forming on the pudding while it cools?
Cover the pudding with wax paper or plastic wrap immediately after pouring it into a bowl.
How long should the pudding be refrigerated before making the frosting?
The pudding should be refrigerated for approximately 30 minutes to cool properly.
What fats are used to make the creamy frosting?
The frosting uses a combination of 1/2 cup softened butter and 1/2 cup shortening.
What type of sugar is used in the filling mixture?
The filling uses 1 cup of confectioners' sugar mixed with the fats and pudding.
How many total layers will the finished cake have?
The finished cake will have four layers, as each of the two baked cakes is split into two equal layers.
What is the best tool for splitting the cake layers?
A serrated knife is recommended for carefully splitting the cooled cakes into layers.
How much filling should be spread between each cake layer?
Approximately 3/4 cup of the filling should be spread on top of each layer during the stacking process.
Is vanilla extract used in both the cake and the filling?
Yes, 1 teaspoon of vanilla extract is added to the cake batter and 1 teaspoon is added to the filling.
What is the recommended garnish for the top of the cake?
The top of the cake should be garnished with chocolate curls for an elegant finish.
Can I substitute the water in the cake batter?
The recipe specifically calls for 5 tablespoons of water added alternately with the dry ingredients.
Should the milk and pudding mix be boiled?
Yes, bring the milk and pudding mix to a boil over medium heat while stirring constantly until thickened.
How do I know when the egg yolks and sugar are ready?
The mixture will be ready when it turns a light lemon-color, which takes about 10 minutes of beating.
Is baking powder used in this recipe?
Yes, 1 teaspoon of baking powder is combined with the cake flour.
What are the primary tags associated with this recipe?
Associated tags include hungarian dessert, walnut torte, layer cake, and special occasion.
Should I grease the cake pans?
Yes, the 9-inch round cake pans should be both greased and floured before adding the batter.
What is the final step before serving the cake?
The final step is to stack the layers with filling and optionally garnish with chocolate curls before slicing.
Is the walnut layer cake suitable for special occasions?
Yes, the description notes it is perfect for special occasions or whenever you want to impress guests with an exquisite dessert.