Part 2/6:
To start with, the recipe calls for grinding walnut halves, an essential step in achieving the perfect texture. To prevent the walnuts from turning into a paste, flour is added to the mini chopper simultaneously. A pinch of baking powder and a subtle hint of cinnamon are also included in this mixture. While cinnamon is a common seasoning in Turkish desserts, here it is used delicately to enhance the overall flavor.
Next, the sponge cake preparation begins. The recipe requires three whole eggs, preferably at room temperature for better volume when whipped. If the eggs are refrigerated, a quick immersion in warm water can bring them up to temperature. To sweeten the cake, brown sugar is substituted for white sugar, contributing caramel notes that beautifully complement the walnuts.