Here’s a classic Diós Torta (Hungarian Walnut Torte) 🇭🇺🌰
Elegant, not too sweet, and traditionally made with ground walnuts and a light buttercream.
Classic Diós Torta (Hungarian Walnut Torte)
Ingredients
Walnut Sponge Cake
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6 large eggs, separated
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¾ cup (150 g) sugar
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2 cups (200 g) finely ground walnuts
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¼ cup (30 g) all-purpose flour
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1 tsp vanilla extract
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Pinch of salt
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Zest of ½ lemon (optional, traditional)
Walnut Buttercream Filling
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¾ cup (170 g) unsalted butter, softened
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1½ cups powdered sugar
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1 tsp vanilla extract
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½ cup finely ground walnuts
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1–2 tbsp milk or rum (optional, traditional flavor)
Optional Finish
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Powdered sugar or
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Chocolate glaze or
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Extra ground walnuts for decoration
Instructions
1. Make the cake
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Preheat oven to 350°F / 175°C.
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Grease and line two 8-inch (20 cm) round pans.
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Beat egg whites with salt until soft peaks form.
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Gradually add half the sugar, beating until stiff peaks.
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In another bowl, beat egg yolks with remaining sugar until pale.
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Mix in vanilla and lemon zest.
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Gently fold walnuts and flour into the yolk mixture.
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Carefully fold in egg whites in batches.
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Divide batter between pans and bake 20–25 minutes.
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Cool completely.
2. Make the buttercream
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Beat butter until smooth.
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Gradually add powdered sugar and vanilla.
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Mix in ground walnuts.
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Add milk or rum if needed for smoothness.
3. Assemble
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Place one cake layer on a plate.
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Spread a generous layer of walnut buttercream.
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Top with second layer.
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Frost top and sides lightly.
Finish & Serve
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Dust with powdered sugar for a traditional look
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Or coat with thin chocolate glaze for a café-style version
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Chill 30–60 minutes before slicing
Tips
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Walnuts should be very finely ground (almost flour-like)
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Flavor improves after a few hours of resting
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Traditionally served with coffee or tea
If you’d like, I can share:
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A chocolate-glazed Dobos-style twist
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A lighter cream filling
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A single-layer, simpler version
Just tell me