Hungarian Walnut Torte (Diós Torta) Recipe – Hungarian Special
Hungarian Walnut Torte, known as Diós Torta, is a classic Central European dessert that brings together layers of rich, nutty sponge and a luscious buttercream or whipped cream filling. Made without flour, this gluten-free cake features ground walnuts as the main ingredient, giving it a moist texture and a deep, earthy flavor. Traditionally served at festive occasions and holidays, this elegant torte is both comforting and indulgent—a true taste of Hungarian baking heritage.
- Prep Time20 min
- Cook Time30 min
- Total Time50 min
For the Walnut Cake Layers:
- 6 large eggs, separated
- 3/4 cup granulated sugar
- 1 1/2 cups finely ground walnuts
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Filling & Frosting:
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup finely ground walnuts (for filling or garnish)
- Optional: 1–2 tablespoons rum or strong coffee for flavor
- Whipped cream or chocolate ganache (optional topping)
Optional Garnishes:
- Whole or chopped walnuts
- Cocoa powder dusting
- Chocolate shavings
Prepare the Walnut Cake Layers:
Preheat your oven to 175°C (350°F).
Grease and line two 8-inch (20 cm) round cake pans with parchment paper.
In a large mixing bowl, beat the egg yolks with half the sugar until pale and thick.
In a separate bowl, beat the egg whites until soft peaks form.
Gradually add the remaining sugar and continue beating until stiff peaks form.
Gently fold the egg yolk mixture into the whites.
In another bowl, mix the ground walnuts, baking powder, and salt.
Fold this into the egg mixture until combined—do not overmix.
Divide the batter evenly between the pans and bake for 25–30 minutes, or until a toothpick comes out clean.
Cool the cakes completely before removing them from the pans.
Prepare the Buttercream Filling:
In a bowl, beat the softened butter with powdered sugar until light and fluffy.
Add vanilla extract and optional rum or coffee for added flavor.
Fold in ground walnuts if using for texture.
Assemble the Torte:
Place one cake layer on a serving plate.
Spread a thick layer of walnut buttercream over the first layer.
Top with the second cake layer and frost the top and sides with remaining cream.
Decorate with whole or chopped walnuts, chocolate shavings, or a dusting of cocoa powder.
Serve:
Slice and serve chilled or at room temperature.
Perfect with coffee, tea, or dessert wine.
Recipe Notes :
Nut Substitute : Ground hazelnuts or almonds can be used in place of walnuts, though the traditional flavor comes from walnuts.
Gluten-Free : This torte is naturally gluten-free since it contains no flour.
Storage : Store covered in the fridge for up to 3–4 days. Bring to room temperature before serving for best texture.
Serving Suggestion : Serve with whipped cream or a drizzle of dark chocolate sauce for an extra indulgent finish.
