🧁 Instructions:
- Preheat oven to 180°C / 350°F. Line 4 round cake pans (or reuse 1 pan) with parchment paper.
- Make the cake layers:
- Beat egg whites with a pinch of salt until soft peaks form.
- Gradually add sugar and beat to stiff peaks.
- Gently fold in ground nuts and flour.
- Divide batter into 4 portions and spread each into a thin round layer in pans.
- Bake each for 12–15 minutes until lightly golden. Let cool.
- Prepare the filling:
- In a saucepan, whisk egg yolks with sugar over low heat until thick and pale (don’t boil).
- Remove from heat, let cool.
- Beat in softened butter, vanilla, and optional rum until creamy and smooth.
- Assemble the torte:
- Layer cakes with the buttercream filling in between.
- Spread remaining cream on top and sides. Chill for 30 minutes.
- Decorate (optional):
- Drizzle melted chocolate or glaze over the top.
- Garnish with walnuts or nuts in a pattern.
- Chill for at least 2 hours or overnight for best flavor and sliceability.
💡 Tip: This simplified version skips meringue borders or intricate lattice toppings but keeps the heart of Hungarian torte tradition alive—nutty layers and silky cream.
Would you like a printable version with a photo or video guide?
Leave a Reply