Hungarian Walnut Cake with Cream

Instructions

1. Preheat the oven to 350°F (175°C). Grease and line a round cake pan.
2. Beat the eggs and sugar for 5–7 minutes, until thick, pale, and fluffy.
3. Gently fold in the flour, ground walnuts, baking powder, salt, and vanilla.
4. Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick comes out clean.
5. Cool completely, then slice the cake horizontally into 2–3 layers.
6. Spread a thin layer of apricot jam over the first cake layer.
7. Whip the heavy cream with powdered sugar and vanilla until firm. Fold in the ground walnuts.
8. Spread the walnut cream evenly between the cake layers.
9. Cover the top and sides with the remaining cream.
10. Press chopped walnuts around the sides and sprinkle some over the top.
11. Pipe small swirls of walnut cream around the edges for decoration.
12. Refrigerate for at least 3 hours before slicing.

Prep Time: 30 minutes
Bake Time: 25–30 minutes
Chill Time: 3 hours
Servings: 10–12 slices