Here’s a rich, elegant recipe for Hungarian Walnut Torte (known as Diótorta in Hungary) — a traditional, flourless (or low-flour) cake made with finely ground walnuts, whipped egg whites, and a decadent filling. It’s naturally gluten-light and perfect for special occasions or holiday tables.
🇭🇺🌰 Hungarian Walnut Torte (Diótorta)
🕒 Prep Time: 30 minutes
🕒 Cook Time: 30–35 minutes
🕒 Assembly/Chill Time: 30 minutes
🍽️ Serves: 8–10
🧂 Ingredients
For the walnut cake layers:
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8 large eggs, separated
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1 cup (200g) granulated sugar
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2 cups (200g) finely ground walnuts
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1/4 cup (30g) breadcrumbs or cake flour (optional – for structure)
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1 tsp vanilla extract
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Pinch of salt
For the filling (classic mocha buttercream or whipped cream version):
Option 1: Mocha Buttercream
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3/4 cup (170g) unsalted butter, softened
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1 ½ cups (180g) powdered sugar
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1 tbsp cocoa powder
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1 tbsp strong brewed coffee or espresso
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1 tsp vanilla extract
Option 2: Light Whipped Cream Filling
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1 ½ cups (360ml) heavy cream
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1/4 cup powdered sugar
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1 tsp vanilla extract
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(Optional) splash of coffee or brandy
Garnish (optional):
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Extra ground walnuts
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Chocolate shavings
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Powdered sugar for dusting
🔥 Instructions
1. Preheat & prep pans:
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Preheat oven to 350°F (175°C).
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Grease and line the bottoms of two 8-inch round cake pans with parchment paper.
2. Make the cake batter:
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Beat egg yolks with sugar until pale, thick, and creamy (about 3–5 minutes).
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Mix in vanilla and ground walnuts (and breadcrumbs or flour, if using).
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In a separate bowl, whip egg whites with a pinch of salt until stiff peaks form.
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Gently fold whipped egg whites into the walnut mixture in 3 additions, using a spatula. Be careful not to deflate the batter.
3. Bake:
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Divide batter between the two prepared pans.
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Bake for 25–30 minutes, or until a toothpick comes out clean.
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Let cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
4. Prepare the filling:
For Mocha Buttercream:
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Beat softened butter with powdered sugar until light and fluffy.
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Add cocoa powder, vanilla, and coffee. Beat until smooth and creamy.
For Whipped Cream Version:
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Whip cream with powdered sugar and vanilla until stiff peaks form. Add coffee or brandy if using.
5. Assemble the torte:
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Place one cake layer on a serving plate.
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Spread half of the filling on top.
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Add the second layer, and frost the top and sides with remaining filling.
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Decorate with extra ground walnuts, chocolate curls, or a dusting of powdered sugar.
❄️ Chill & Serve:
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Refrigerate for at least 30 minutes before slicing — this helps set the filling and makes slicing easier.
💡 Tips & Variations
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Make ahead: This cake actually tastes better the next day.
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Flavor twist: Add a splash of rum or brandy to the batter or filling.
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Gluten-free version: Omit the breadcrumbs and ensure all ingredients are GF-certified.
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Triple layer: Use 3 cake pans or slice each layer in half for more layers and filling.