Hungarian Walnut Lemon Torte

Instructions

1. Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
2. Beat the egg yolks with the sugar until pale and creamy. Add the vanilla and lemon zest.
3. In a separate bowl, combine the ground walnuts, flour, baking powder, and salt.
4. Gradually fold the dry ingredients into the egg-yolk mixture.
5. Beat the egg whites until stiff peaks form. Gently fold them into the batter in batches.
6. Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the cake to cool completely, then carefully slice it horizontally into two layers.
8. For the lemon cream, beat the softened butter and powdered sugar until light and fluffy.
9. Add the egg yolks, lemon juice, lemon zest, and vanilla. Beat until smooth and creamy.
10. Spread half of the lemon cream over the first cake layer. Place the second layer on top and spread the remaining cream over the top and sides.
11. Sprinkle with ground walnuts and decorate with lemon zest.
12. Refrigerate for at least 1 hour before slicing and serving.

Prep Time: 30 minutes
Bake Time: 25–30 minutes
Chill Time: 1 hour
Servings: 8–10