Sponge Cake Batter:
- 8 eggs
- 8 tbsp sugar
- 8 tbsp ground walnuts
- 2 tbsp flour (or replace with 2 tbsp ground walnuts)
- Half of the walnut sponge cake
- Orange jam
- Candied orange peel
- 200g butter or margarine
- 200g powdered sugar
- 50g melted dark chocolate
- 4 egg yolks
- 300g ground walnuts
- A few drops of orange flavoring
- 1 tbsp rum
- Whipped cream
- Orange zest
- Walnut pieces
- The dough is a traditional sponge cake batter, but instead of flour, we use ground walnuts.
- Bake the batter in a gas oven in a thickness of about the width of a finger at 180 degrees Celsius, until a toothpick comes out clean.
- From the cooled sponge cake, shape discs that are the size of “isler” cookies, making sure the total weight of the discs and the leftover parts are the same.
- Crumble the leftover parts and mix them with orange jam or apricot jam, candied orange pieces, and a few drops of orange flavoring, until you get a consistency similar to coconut balls.
- Form larger walnut-sized balls from the orange mixture and place them on the sponge cake discs.
- Cover them with a cream, for which you mix room temperature butter or margarine until it becomes fluffy and white.
- Gradually add sugar, melted chocolate, orange flavoring, and ground walnuts to the cream. After covering with the cream, the dessert will have a half-sphere shape.
- Next, cover it with whipped cream (which can also be plant-based), and decorate with larger pieces of dark chocolate, walnut pieces, and small pieces of orange peel obtained with a potato peeler.
You will get about 7-12 small balls from this amount of ingredients, and the number of balls depends on the size of the discs. I also made this dessert in a cake mold. For this, I used a round baking mold and horizontally cut the sponge cake in half before shaping the “discs.”Wishing you joyful and successful baking, and a hearty appetite for enjoying your creation!
Paulay Katalin, violinist – Founding Member of EFKZ Biatorbágy Sound