Nut Cake / Tort de Nuci / Diós Sütemény

Directions

To prepare cake layers:

1.  Separate 4 eggs – reserve both whites and yolks. Set yolks aside.

2.  In a bowl, beat 4 egg whites until stiff, but not too dry.

3.  Carefully fold in ½ c of sugar and 1 c walnuts.

4.  Grease and flour a 9 inch round cake pan (or the equivalent).  Line with parchment paper, then grease and flour the parchment paper as well.

5.  Pour the egg white mixture into the pan, and bake in a low temperature oven for about 45 min.

6.  Repeat this process 2 more times to end up with 3 nut layers.

To prepare filling:

1.  In a small saucepan, mix the brewed coffee, sugar and egg yolks.  Mix well.

2.  Heat the mixture over a very low flame, stirring constantly to prevent the eggs from getting stringy (or use a double boiler). Heat mixture for about 5-7 minutes and stir rapidly until it has the consistency of sour cream.

3.  Remove the pan from the flame and stir in the cocoa.

4.  Allow the mixture to cool completely.

5.  In a separate bowl, cream the butter until smooth.

6.  Add the coffee mixture by the spoonful and mix well between each addition.

7.  Place the filling in the refrigerator for 15 minutes to chill.

8.  Once the cake layers have cooled spread the filling over the first layer.  Add second cake layer, spread frosting on it (saving enough for the top and sides).

9.  Add the third layer and frost the top and sides.

 

Notes: This cake is a lot of trouble, but delicious!  If you have 3 round cake pans and a large enough oven to cook them all at the same time, this cake would be ready to eat in 1 rather than 3 hours.  To test the cake to see if you like it and to decide if you might want to dive all the way into the process, prepare one layer and only a third of the filling and try your ‘short-cake’.