For the Hunya cake, preheat the oven to 200 °C. Draw a circle (diameter: 24 cm) on each of 5 pieces of baking paper.
Beat the yolks with 50 g sugar, vanilla sugar, grated lemon zest and a pinch of salt until creamy. Beat egg whites with remaining sugar until stiff. Fold the snow, grated nuts and chocolate alternately into the yolk mixture.
Spread the dough about 3 mm high on the pre-drawn circles and bake one after the other in the oven for about 12 minutes. After baking, remove the dough discs from the oven, turn them over and remove the baking paper.
For the filling, mix whipped cream with powdered sugar and whip until stiff. Spread four pastry bases with the cream, place one on top of the other and place the last base on top. Chill the cake.
Bring the apricot jam to the boil and brush all over the cake. For the glaze, slowly heat milk with sugar, cocoa and butter while stirring and let cool.
Coat the Hunya cake with the chocolate glaze all around and decorate with walnut halves.
Preparation Tip:
You can also sprinkle the finished hunya cake with grated nuts.
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