Orechový krémeš: Hungarian nut cream cake

Tip: tap a step to mark it as done.

1. Start with the filling. Cook the pudding mix with the granulated sugar in 400 ml of the milk. Beat the egg yolks with the powdered sugar until light and fluffy, stir in the pudding, and slowly pour in the remaining milk, stirring constantly. Return the mixture to the heat and stir until fully thickened, then remove from the heat and let cool.
2. Beat the butter with the powdered sugar until light and fluffy, then stir into the cooled pudding. Whip the cream until stiff and refrigerate.
3. Make the cake batter. Beat the egg whites with the sugar until stiff peaks form. In another bowl, combine the egg yolks with the oil, then stir in the nuts, crushed ladyfingers, and baking powder. Finally, gently fold in the beaten egg whites with a wooden spoon.
4. Line a baking pan approximately 40 × 30 cm with parchment paper and pour in the batter. Bake for 8–10 minutes in an oven preheated to 170 °C (340 °F), then let cool.
5. Remove the cooled cake from the pan and cut it into two equal pieces. Spread the filling over one piece and cover with the other. Spread the whipped cream on top and decorate with chocolate shavings.

Tip: Crush the ladyfingers as finely as possible, for example with a rolling pin in a sealed bag. Larger pieces would leave holes in the thin nut cake layer.

This recipe was translated from the Slovak original: Maďarský orechový krémeš s pudingom a šľahačkou