Nut layer cake with vanilla pudding and chocolate

Tip: tap a step to mark it as done.

1. First, make the nut layer. Beat 6 egg whites with 1 pinch of salt until stiff peaks form. Beat in 8 tbsp powdered sugar, then fold in the ground nuts and 6 tbsp flour. Pour the batter into a baking sheet lined with parchment paper and bake at 180°C (350°F) for about 30 minutes.

2. For the cocoa layer, beat the remaining 6 eggs with 8 tbsp powdered sugar until light and foamy, then pour in the sparkling mineral water. Mix the remaining 6 tbsp flour with the cocoa powder and baking powder, then gently fold into the egg mixture. Pour the batter into a baking sheet lined with parchment paper and bake at 180°C (350°F) for about 30 minutes.

3. For the cream filling, bring 400 ml milk to a boil. In a bowl, whisk the vanilla pudding mix with the 6 egg yolks left over from the first cake layer and 100 ml milk. Pour the mixture into the boiling milk, add the powdered sugar and vanilla sugar, and cook until thickened. Remove from the heat and let cool.

   Beat the margarine until fluffy, then mix it into the cooled cream along with the ground nuts.

4. Place the baked cocoa layer on a serving tray and spread with half the cream filling. Cover with the nut layer and spread the remaining cream over the top. Sprinkle with grated chocolate and let the cake rest for one day so the layers soften before slicing.

Tip: Use chilled, freshly opened sparkling mineral water so the bubbles help the batter rise. Whisk the pudding and egg yolk mixture constantly, especially along the bottom, where the yolks would begin to curdle first.

This recipe was translated from the Slovak original: Orechová torta s pudingovým krémom a čokoládou