Hungry for Walnuts – Hungarian Walnut Torte🇭🇺..

Oh yes, Ashley — you’re speaking my language now! 🇭🇺 The Hungarian Walnut Torte (Diós Torta) is such an elegant, nutty, and nostalgic dessert — rich with ground walnuts, airy sponge layers (often flourless!), and a buttery cream filling. Perfect for special occasions or when you’re simply hungry for walnuts!

Here’s a long, cozy, step-by-step recipe for you:

🇭🇺 Hungarian Walnut Torte (Diós Torta)

This traditional Hungarian cake is a light and tender sponge made without flour — just ground walnuts and eggs — layered with a silky vanilla or coffee buttercream. It’s refined, naturally gluten-free, and loaded with the earthy flavor of toasted walnuts.

📋 Ingredients

For the Walnut Sponge (3 layers):

  • 6 large eggs (room temperature, separated)
  • ¾ cup (150g) granulated sugar
  • 2 cups (200g) finely ground walnuts (not walnut flour – keep some texture)
  • 1 tsp vanilla extract
  • Pinch of salt
  • Zest of 1 lemon (optional but traditional)

For the Walnut Cream Filling:

  • ¾ cup (170g) unsalted butter, softened
  • 1 cup (125g) powdered sugar
  • ½ cup (50g) finely ground walnuts
  • 1 tsp vanilla or 1 tsp instant coffee powder dissolved in 1 tbsp milk (classic Hungarian twist!)
  • Optional: 1–2 tbsp rum or walnut liqueur

For Garnish:

  • Whipped cream rosettes or piped buttercream
  • Walnut halves or crushed walnuts
  • Optional: chocolate drizzle or dusting of cocoa

🍰 Instructions

Step 1: Prepare the Sponge Layers

  1. Preheat the oven to 350°F (175°C). Line three 8-inch (20 cm) round pans with parchment paper (no greasing needed if you want a tall sponge).
  2. In a large bowl, beat the egg whites with a pinch of salt until soft peaks form.
  3. In a separate bowl, beat the egg yolks with the sugar and vanilla until pale and thick — about 3–5 minutes.
  4. Gently fold the beaten egg whites into the yolk mixture, in batches.
  5. Fold in the ground walnuts and lemon zest carefully. Do not overmix — keep it light and airy.
  6. Divide batter evenly between the pans. If you only have one pan, bake in batches.
  7. Bake for 18–20 minutes, or until the top is golden and a toothpick comes out clean.
  8. Let cool completely on a rack before removing from pans.

Step 2: Make the Walnut Cream Filling

  1. In a mixing bowl, beat the softened butter with the powdered sugar until fluffy.
  2. Add the ground walnuts, vanilla (or coffee mixture), and rum or liqueur if using.
  3. Mix until smooth and creamy. Chill slightly if it’s too soft before spreading.

Step 3: Assemble the Torte

  1. Place one walnut sponge layer on a serving plate. Spread a generous layer of walnut cream over the top.
  2. Repeat with remaining layers and cream.
  3. Frost the top and sides with the remaining cream. Smooth or swirl as you like.
  4. Decorate with walnut halves, crushed nuts, piped cream, or a dusting of cocoa powder.
PREPARATION