🧑🍳 Instructions:
1. Preheat Oven
Set your oven to 350°F (175°C). Line the bottom of a 9-inch (23cm) round cake pan with parchment paper. Grease only the bottom (not the sides) for better rising.
2. Make the Cake Batter
- Beat the egg yolks with sugar until pale and fluffy. Stir in vanilla and lemon zest.
- In a separate bowl, mix ground walnuts and flour (if using).
- Gently fold walnut mixture into the yolk mixture.
- Beat egg whites with a pinch of salt to stiff peaks, then fold gently into the batter in batches.
3. Bake
Pour batter into the prepared pan. Bake for 35–40 minutes, or until a toothpick inserted comes out clean.
Let cool completely before removing from pan. Slice horizontally into 2 or 3 layers.
4. Prepare the Buttercream
Beat softened butter until creamy. Add powdered sugar gradually, beating well. Add coffee (or milk) and vanilla or rum flavoring, and mix until fluffy.
5. Assemble the Cake
Spread buttercream between the cake layers and over the top and sides.
Decorate with extra ground walnuts, piped rosettes, or chocolate shavings if desired.
💡 Tips:
- For a more festive twist, brush layers with a bit of rum or coffee syrup before filling.
- Chill the cake for an hour before slicing for cleaner cuts.
- Keeps well for several days in the fridge (and even tastes better the next day!).
Would you like a chocolate version or a whipped cream-based frosting alternative?