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Egg-yolk walnut bars – a traditional festive cake that always turns out well

žloutkové řezy

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Egg-yolk walnut bars – a traditional festive cake that always turns out well recept

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  • Easy to prepare
  • 20 portions
  • 65 minutes
Jan, 16. 12. 2025
žloutkové řezy

This recipe is tried and tested, the ingredients are balanced and the procedure makes sense even technically – the beaten egg whites add lightness, the nuts add flavor and the egg-yolk glaze gives the typical festive appearance.

Egg-yolk walnut bars are among the time-tested Czech festive desserts that used to be baked mainly for Christmas, Easter or special visits. They are light, moist, gently nutty and crowned with the typical egg-yolk glaze, which on a still-hot base sets beautifully and creates a smooth glossy surface.

 

For 20 portions

Ingredients

Dough:

Egg-yolk glaze:

Preparation procedure

  • Preparation of the meringue Beat the egg whites with a pinch of salt until stiff, smooth peaks form, and set aside.
  • Base of the batter In another bowl whisk the cooled melted butter with the powdered sugar into a pale foam. Add the ground walnuts and fold briefly.
  • Combining the ingredients While stirring constantly, pour in the lukewarm milk. Then stir in the semi-coarse flour mixed with the baking powder.
  • Lightening the batter Finally, by hand and very gently, fold in the beaten egg-white meringue so the batter remains airy.
  • Baking Grease a 30 × 40 cm baking tray with butter and dust with flour. Spread the batter evenly, smooth the surface and place in an oven preheated to 180 °C. Bake for approximately 15 minutes. The surface should remain light and springy.
  • Egg-yolk glaze Beat the yolks with the powdered sugar at high speed until a thick, light and airy foam forms.
  • Finishing Immediately pour the glaze over the still-hot baked base, quickly spread and smooth it. The glaze sets very quickly, so work without delay.
  • Cutting Let the cake cool to room temperature. Then cut into slices with a sharp knife.

Number of servings

approx. 20–24 slices (tray 30 × 40 cm)

Total preparation time

  • batter preparation: 20 minutes

  • baking: 15 minutes

  • finishing with the glaze and cooling: 30 minutes

  • total: approx. 1 hour 5 minutes

Practical tips

  • The butter must be melted but cooled, otherwise it would curdle with the meringue

  • Apply the glaze only to the hot base; only then will it set properly

  • The bars taste best the next day, when the flavors meld beautifully

  • Store in a cool place, ideally in a sealed container

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