🇭🇺 Hungarian Walnut Torte
Diós Torta
Ingredients
Walnut Sponge
- 6 large eggs, separated
- 1 cup (120 g) finely ground walnuts
- ¾ cup (150 g) sugar
- ¼ cup all-purpose flour
- 1 tsp vanilla extract
- Pinch of salt
Filling & Topping
- 1½ cups heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- ½ cup chopped walnuts
Instructions
- Preheat oven to 350°F (175°C). Line and grease an 8-inch round cake pan.
- Beat egg whites with a pinch of salt until stiff peaks form.
- In another bowl, beat egg yolks with sugar and vanilla until pale.
- Gently fold in ground walnuts and flour.
- Fold in egg whites carefully.
- Pour batter into pan and bake 30–35 minutes, until set. Cool completely.
- Whip cream with powdered sugar and vanilla until soft peaks form.
- Slice cake in half horizontally, spread cream, reassemble, and frost top.
- Sprinkle with chopped walnuts.
Notes
- Naturally light and nutty, not overly sweet
- Often flavored with rum or lemon zest in traditional homes
- Perfect with coffee ☕🇭🇺
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