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Walnut Cream Cake served
Traditional rich walnut cake with a creamy topping

Luxury Walnut Cream Cake (Mágnás Torta)

Author: Flavelo
Recipes Cakes and Desserts
The 'Mágnás' (Magnate) descriptor in old Hungarian cuisine referred to rich, aristocratic ingredients: plenty of walnuts, butter, cream, and eggs. This cake skimps on nothing. The sponge is dense and aromatic from walnuts, crowned with light whipped cream. A true classic for Sunday lunch.
🕒 Prep Time 40 mins
🍳 Cook Time 35 mins
⌛ Total Time 2 hrs 15 mins
🍽️ Servings 10 servings
🔥 Calories 620 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • 22 cm cake tin
  • Electric whisk
  • Large mixing bowls
  • Sieve
  • Spatula

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs
⚠️ Nuts (Walnuts)

Instructions

1 ✓

Preheat oven to 180°C. Grease and flour the cake tin.

Tip: Walnut batters stick easily due to high oil content; be thorough.
2 ✓

Cream butter with icing sugar and vanilla sugar until pale. Add egg yolks one by one, mixing until creamy.

Tip: Icing sugar dissolves better in butter than granulated, giving finer texture.
3 ✓

Mix flour, salt, baking powder, and ground walnuts. Fold into butter cream in batches.

Tip: Batter will be dense, but the egg whites will loosen it.
4 ✓

Whisk egg whites to stiff peaks. Stir a spoonful vigorously into walnut mix to loosen, then gently fold in the rest.

Tip: Sacrificing the first dollop of foam makes the dense batter easier to handle without deflating the rest.
5 ✓

Smooth into tin and bake for 30-35 minutes. Skewer test mandatory! Cool to lukewarm in tin, then fully on rack.

Tip: Due to walnut oil, it bakes slower; be patient.
6 ✓

Whisk cold double cream until stiff (sweeten if desired). Spread rustically over cake.

Tip: Cream whips best when ice cold.
7 ✓

Sprinkle with chopped, toasted walnuts. Chill 1 hour before serving.

Tip: Toasting brings out hidden aromas and crunch.

Recipe FAQ

Why did the egg foam collapse?
Likely some yolk got in, or the bowl was not grease-free. Grease prevents foam formation.
Can I use store-bought ground walnuts?
Yes, but flavour isn't as intense. Best to grind fresh before baking to keep oils intact.

Ingredients

  • 200 g Ground walnuts (freshly ground)
  • 150 g Plain flour
  • 150 g Butter (room temperature)
  • 120 g Icing sugar
  • 4 pcs Eggs (separated)
  • 10 g Baking powder
  • 1 packet Vanilla sugar
  • 1 pinch Salt
  • 200 ml Double cream (cold, min. 30%)
  • 50 g Roughly chopped walnuts (decoration)