Hungarian Walnut Honey Cake with Truffle Cream

Name: Hungarian Walnut Honey Cake with Truffle Cream
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 10
Cuisine: Dessert
Ingredients: 2 cups walnuts; 1 cup all-purpose flour; 1 cup sugar; 5 large eggs; 1 teaspoon vanilla extract; 1 teaspoon baking powder; 1 cup honey; 1/2 cup water; 1 tablespoon lemon juice; 1 cup heavy cream; 2 tablespoons truffle oil; 1 tablespoon powdered sugar; 1 teaspoon vanilla extract; 1 cup heavy cream; 2 tablespoons powdered sugar

A delightful journey into Hungarian flavors

Experience the rich, nutty depths of Hungarian Walnut Honey Cake, accentuated with a luxurious truffle cream.

3 h 30 min
10
Advanced

Ingredients

For the Walnut Cake

2 cups walnuts

finely ground

1 cup all-purpose flour

1 cup sugar

5 large eggs

separated

1 teaspoon vanilla extract

1 teaspoon baking powder

For the Honey Syrup

1 cup honey

1/2 cup water

1 tablespoon lemon juice

For the Truffle Cream

1 cup heavy cream

2 tablespoons truffle oil

1 tablespoon powdered sugar

1 teaspoon vanilla extract

For the Whipped Cream

1 cup heavy cream

2 tablespoons powdered sugar

Preparation

Preparing the Walnut Cake

Preheat Oven

Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.

Beat Yolks and Sugar

In a bowl, beat egg yolks with sugar until pale and creamy, then add vanilla extract.

Whisk Egg Whites

In another bowl, whisk egg whites until stiff peaks form.

Combining Ingredients

Fold Egg Whites

Gently fold the egg whites into the yolk mixture.

Add Dry Ingredients

Mix ground walnuts, flour, and baking powder together, and fold into the egg mixture.

Bake

Pour batter into the prepared pan and bake for 35–40 minutes.

Ensure egg whites are at room temperature for maximum volume.

Cooking Process

Making the Honey Syrup

Boil honey, water, and lemon juice together, then let it cool.

Creating the Truffle Cream

Whip heavy cream with truffle oil, sugar, and vanilla until soft peaks form.

Whipping the Cream

Beat heavy cream with powdered sugar until stiff peaks develop.

Plating & Serving