Hungarian Walnut Cake (Diótorta) – A Classic, Elegant Dessert

Hungarian Walnut Cake, or Diótorta, is a traditional Hungarian dessert that is beloved for its light, nutty flavor and delicate texture. Made with finely ground walnuts instead of flour, this cake is naturally gluten-free, making it a great option for those with dietary restrictions.

With layers of moist walnut sponge cake and a rich, creamy filling, this dessert is perfect for holidays, special occasions, or afternoon coffee. It has been a staple in Hungarian homes for generations, and once you try it, you’ll understand why!

Why You’ll Love This Recipe

✔ Rich & Nutty Flavor – Walnuts give the cake a deep, toasty taste.
✔ No Flour Needed – Naturally gluten-free and light in texture.
✔ Elegant & Impressive – Perfect for celebrations or tea time.
✔ Pairs Beautifully with Coffee or Tea – The Hungarian way to enjoy it!

Ingredients

For the Walnut Cake Layers:

6 large eggs, separated
¾ cup (150g) granulated sugar
1 teaspoon vanilla extract
1 ½ cups (150g) finely ground walnuts
1 teaspoon baking powder
Pinch of salt

For the Creamy Walnut Filling:

¾ cup (175ml) heavy cream
½ cup (100g) powdered sugar
½ teaspoon vanilla extract
1 cup (100g) ground walnuts

For the Chocolate Glaze (Optional but Recommended!):

¾ cup (150g) dark chocolate, chopped
½ cup (120ml) heavy cream
1 teaspoon butter (for shine)

Step-by-Step Instructions

Step 1: Prepare the Cake Batter

Preheat your oven to 350°F (175°C). Grease and line two 8-inch (20cm) cake pans with parchment paper.
In a mixing bowl, whisk the egg yolks and sugar until pale and creamy. Add vanilla extract.
In another bowl, beat the egg whites with a pinch of salt until stiff peaks form.
Gently fold the beaten egg whites into the yolk mixture, being careful not to deflate the airiness.
In a separate bowl, mix the ground walnuts and baking powder. Gradually fold this into the egg mixture until just combined.

Step 2: Bake the Cake

Divide the batter evenly between the prepared cake pans.
Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Step 3: Make the Walnut Cream Filling

In a bowl, whip the heavy cream and powdered sugar until it holds soft peaks.
Stir in the vanilla extract and ground walnuts.
Refrigerate the filling until ready to use.

Step 4: Assemble the Cake

Once the cake layers are completely cool, spread half of the walnut cream filling on the bottom layer.
Place the second cake layer on top and spread the remaining cream evenly over it.

Step 5: Make the Chocolate Glaze (Optional but Delicious!)

Heat the heavy cream in a small saucepan until hot but not boiling.
Remove from heat and add the chopped chocolate and butter, stirring until smooth and glossy.
Let the glaze cool slightly, then pour it over the cake, letting it drip down the sides.