Here’s a classic, authentic Hungarian Walnut Torte (Diós Torta) 🇭🇺🌰
Elegant, nutty, and perfect with coffee or tea.
🇭🇺 Hungarian Walnut Torte (Diós Torta)
Ingredients
Walnut Sponge Cake
- 6 large eggs, separated
- ¾ cup (150 g) sugar
- 1½ cups (180 g) finely ground walnuts
- ½ cup (60 g) all-purpose flour
- 1 tsp baking powder
- Pinch of salt
- Zest of 1 lemon (optional)
Chocolate Walnut Buttercream
- ¾ cup (170 g) unsalted butter, softened
- 1½ cups powdered sugar
- 3 oz (85 g) dark chocolate, melted & cooled
- 2 tbsp finely ground walnuts
- 1 tsp vanilla extract
Topping (Optional)
- Melted dark chocolate or chocolate glaze
- Chopped walnuts
Instructions
1. Make the Cake Layers
- Preheat oven to 350°F (180°C). Grease and line two 9-inch (23 cm) round pans.
- Beat egg whites with salt until stiff peaks form.
- In another bowl, beat egg yolks with sugar until pale and fluffy.
- Mix walnuts, flour, baking powder, and lemon zest into yolk mixture.
- Gently fold in egg whites.
- Divide batter evenly and bake 20–25 minutes.
- Cool completely.
2. Prepare Buttercream
- Beat butter until creamy.
- Add powdered sugar and vanilla.
- Mix in melted chocolate and ground walnuts until smooth.
3. Assemble
- Place one cake layer on a serving plate and spread buttercream.
- Top with second layer, frost top and sides.
- Decorate with chocolate glaze and walnuts if desired.
Tips:
- Grind walnuts very finely for a soft crumb
- Do not overbake — cake should stay moist
- Best flavor after several hours of resting
Storage:
- Refrigerate up to 4 days
- Bring to room temperature before serving
If you want, I can also:
- give a traditional jam-filled version
- simplify it for beginners
- or write a Facebook-ready caption 🍰
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