Here’s a classic Hungarian Walnut Torte 🇭🇺🌰 — rich, nutty, and elegant, just like the traditional Diós Torta.
🇭🇺 Hungarian Walnut Torte (Diós Torta)
Ingredients
Walnut Sponge Layers
- 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 ground walnuts
- 1 tsp vanilla extract
Topping (Optional but Traditional)
- Melted dark chocolate or chocolate glaze
- Chopped walnuts
Instructions
1. Walnut Sponge
- 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.
- Beat egg yolks with sugar until pale and fluffy.
- Fold in ground walnuts, flour, baking powder, and lemon zest.
- Gently fold in egg whites.
- Divide batter between pans and bake 20–25 minutes. Cool completely.
2. Buttercream
- Beat butter until creamy.
- Add powdered sugar, vanilla, and ground walnuts.
- Mix in melted chocolate until smooth.
3. Assemble
- Place one cake layer on a plate, spread buttercream.
- Top with second layer and frost the top and sides.
- Finish with chocolate glaze and walnuts.
Tips:
- Walnuts must be finely ground, not chunky
- Cake tastes even better after resting overnight
- Serve with coffee or tea ☕
Storage:
- Refrigerate up to 4 days
- Bring to room temperature before serving
If you want, I can:
- simplify it
- make a cream-filled version
- or write a viral Facebook caption for this cake 🍰🔥
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