Hungarian Walnut Torte (Diós Torta) Recipe – Hungarian Special
The Hungarian Walnut Torte (Diós Torta) is a stunning Central European dessert that combines a rich, nutty sponge cake with a smooth buttercream or whipped cream filling. Made with ground walnuts instead of flour, this gluten-free cake delivers a moist texture and deep walnut flavor that’s irresistible. Topped with chopped walnuts or chocolate shavings and served chilled or at room temperature, it makes an impressive treat for festive occasions, holiday dinners, or coffee gatherings alike.
- 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 Variations: While walnuts are traditional, you can substitute ground hazelnuts or almonds for a slightly different flavor and texture.
Whipped Cream Option: Use whipped cream instead of buttercream for a lighter finish—best served fresh.
Assembly Tip: Chill the cake layers completely before frosting; this helps the buttercream set without melting.
Storage Advice: Store the torte in the refrigerator for 3-4 days; bring to room temperature before serving for optimal flavor.
Serving Suggestions: Pair with coffee, tea, or dessert wine, and add a drizzle of dark chocolate sauce or a dusting of cocoa powder for an indulgent touch.
