Here’s a classic Diós Torta (Hungarian Walnut Torte) — rich, nutty, and elegant 🇭🇺🌰
🍰 Diós Torta – Hungarian Walnut Torte
🛒 Ingredients
Walnut Sponge Cake
- 6 large eggs, separated
- ¾ cup (150 g) sugar
- 2 cups (200 g) finely ground walnuts
- ½ cup (60 g) all-purpose flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
- Zest of 1 lemon (optional)
Walnut Buttercream Filling
- ¾ cup (170 g) unsalted butter, softened
- 1½ cups powdered sugar
- ½ cup finely ground walnuts
- 1 tsp vanilla
- 2–3 tbsp milk or cream
Optional Topping
- Powdered sugar or
- Chocolate glaze or
- Chopped walnuts
👩🍳 Instructions
- Prepare the cake
- Preheat oven to 350°F (180°C).
- Grease and line a 9-inch (22 cm) springform pan.
- Beat egg whites with salt until stiff peaks form.
- In another bowl, beat egg yolks with sugar until pale and fluffy.
- Mix in vanilla and lemon zest.
- Gently fold in walnuts, flour, and baking powder.
- Carefully fold in egg whites in 2–3 additions.
- Bake
- Pour batter into pan.
- Bake 35–40 minutes, until a toothpick comes out clean.
- Cool completely, then slice horizontally into 2 layers.
- Make the buttercream
- Beat butter until creamy.
- Add powdered sugar, walnuts, vanilla, and milk.
- Beat until smooth and spreadable.
- Assemble
- Spread filling between cake layers.
- Frost top and sides if desired.
- Decorate with walnuts, powdered sugar, or chocolate glaze.
✨ Tips
- For extra moisture, brush cake layers lightly with rum or vanilla syrup.
- Traditionally served simple — walnuts are the star.
- Tastes even better the next day!
If you want, I can also give you:
- 🇭🇺 Traditional Hungarian-style version
- 🍫 Chocolate walnut glaze
- 🍰 Layered café-style Diós Torta
- 📸 Caption-ready version for Facebook
Just tell me 👌
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