Hungarian Walnut Torte

Hungarian Walnut Torte (Diós Torta) – Recipe Only

Ingredients – Sponge:

• 6 egg whites
• 6 egg yolks
• 1 cup sugar
• 1 1/2 cups ground walnuts
• 2 tbsp all-purpose flour
• Pinch of salt

Ingredients – Buttercream Filling:

• 200 g butter, softened
• 1 cup powdered sugar
• 2–3 tbsp milk or strong coffee
• 1 tsp vanilla extract

Ingredients – Glaze (Optional):

• 100 g dark chocolate
• 1 tbsp butter

Instructions:

1. Beat egg whites with salt until stiff; gradually add sugar.
2. Fold in egg yolks, ground walnuts, and flour gently.
3. Spread batter into a greased and lined 24 cm (9-inch) cake pan.
4. Bake at 170°C (340°F) for 25–30 minutes. Cool completely.
5. Beat butter with powdered sugar, add milk/coffee and vanilla to make buttercream.
6. Slice sponge horizontally into 2–3 layers.
7. Spread buttercream between layers.
8. Optional: melt chocolate with butter and pour over the top.
9. Chill before slicing and serving.