Ah, the Hungarian Walnut Torte (Diós Torta)—this is a classic, elegant Hungarian dessert that’s rich, nutty, and lightly sweet, perfect for celebrations or afternoon tea ☕🍰.
🌰 Hungarian Walnut Torte (Diós Torta)
What Makes It Special
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Layers of soft walnut sponge cake
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Filled with walnut buttercream or whipped cream filling
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Often topped with chopped walnuts or a light dusting of powdered sugar
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Subtly sweet, letting the walnut flavor shine
Ingredients (Traditional Version)
Sponge Cake
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5–6 eggs, separated
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1 cup sugar
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1 cup ground walnuts
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½ cup flour
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1 tsp vanilla extract
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Pinch of salt
Filling
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1 cup butter, softened
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1 cup powdered sugar
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½ cup ground walnuts
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1 tsp vanilla extract
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Optional: a splash of rum or rum extract
Topping
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Chopped walnuts
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Powdered sugar
Instructions
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Preheat oven to 350°F (175°C). Grease and line a 9-inch cake pan.
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Make the sponge
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Beat egg yolks with sugar until pale and fluffy.
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Fold in ground walnuts, flour, and vanilla.
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Beat egg whites with a pinch of salt until stiff peaks form.
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Gently fold egg whites into walnut mixture.
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Bake
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Pour batter into prepared pan.
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Bake 25–30 minutes until a toothpick comes out clean.
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Let cool completely.
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Prepare filling
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Beat butter with powdered sugar until fluffy.
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Mix in ground walnuts and vanilla (and optional rum extract).
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Assemble
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Slice the cake horizontally into layers (usually 2 or 3).
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Spread walnut buttercream between layers.
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Top cake with remaining buttercream or lightly dust with powdered sugar.
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Sprinkle with chopped walnuts.
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Chill
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Let it rest in the fridge for a few hours to set the flavors.
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🌟 Why It’s a Hungarian Favorite
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Nut-forward, lightly sweet, and not overly rich
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Elegant for holidays or special occasions
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Can be made ahead of time; flavors deepen overnight
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Simple ingredients, big impact
If you want, I can give you a modern shortcut version that uses one pan and minimal frosting but still tastes authentic, or a mini torte version perfect for small gatherings