Hungarian Walnut Torte

The Hungarian Walnut Torte, or Diós Torta, is a classic European dessert celebrated for its tender layers of walnut sponge and sweet, lightly creamy filling. Often served during holidays or special occasions, this torte combines the deep, nutty flavor of ground walnuts with a delicate sponge cake, layered with rich cream or buttercream, and sometimes topped with chocolate or powdered sugar for an elegant finish.

This dessert is both decadent and refined, offering a perfect balance of flavor and texture that will impress guests and delight family alike.

Why You’ll Love This Recipe

Rich, nutty flavor from freshly ground walnuts
Soft, airy layers with a delicate crumb
Elegant presentation suitable for special occasions
Traditional Hungarian dessert that brings European charm to your table
Can be made ahead and stored, flavors deepen over time

Ingredients

For the Walnut Sponge Cake

6 large eggs, separated
¾ cup (150 g) granulated sugar
1 cup (100 g) finely ground walnuts
½ cup (60 g) all-purpose flour
1 teaspoon baking powder
Pinch of salt

For the Filling

1 cup (240 ml) heavy cream
¼ cup (30 g) powdered sugar
½ teaspoon vanilla extract
Optional: 2 tablespoons apricot jam or fruit preserves (for layering)

For Decoration

Powdered sugar, for dusting
Chopped walnuts or chocolate shavings (optional)

Equipment

9-inch (23 cm) springform pan
Electric mixer or whisk
Mixing bowls
Rubber spatula
Cooling rack

Prep Time

Prep: 30 minutes
Bake: 25–30 minutes
Cooling: 30 minutes
Total time: ~1 hour 30 minutes

Instructions

Step 1: Preheat Oven

Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.

Step 2: Prepare the Sponge Cake

Beat egg yolks with ½ cup sugar until pale and creamy.
In a separate bowl, beat egg whites with the remaining ¼ cup sugar and a pinch of salt until stiff peaks form.
Gently fold the egg yolks into the whipped whites.
Sift together flour and baking powder, then fold into the egg mixture along with the ground walnuts, mixing gently to maintain the airy texture.

Step 3: Bake the Cake

Pour batter into prepared pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

Remove from oven and cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Slice horizontally if making layers.

Step 4: Prepare the Filling

Whip heavy cream with powdered sugar and vanilla extract until soft peaks form. If using apricot jam, spread a thin layer on the first cake layer before adding whipped cream.

Step 5: Assemble the Torte

Place one layer of the cake on a serving plate.
Spread whipped cream evenly over the top.
Add additional layers if desired, spreading cream between each.
Frost the sides with remaining whipped cream or leave exposed for a rustic look.

Step 6: Decorate

Dust the top with powdered sugar, or sprinkle chopped walnuts or chocolate shavings for a festive presentation. Chill in the refrigerator for 1–2 hours before serving to allow the flavors to meld.

Tips for the Perfect Walnut Torte

Use freshly ground walnuts for the best flavor and texture.
Whip egg whites carefully to avoid deflating them—this keeps the sponge light.
Let the cake cool completely before adding cream to prevent melting.
Add a splash of rum or coffee liqueur to the cream for a subtle flavor boost.
Slice carefully with a serrated knife for neat layers.

Variations

Chocolate Walnut Torte: Add 2 tablespoons cocoa powder to the sponge.
Nut Cream Filling: Fold finely chopped walnuts into whipped cream for added texture.
Fruit Layer: Add thin layers of apricot, raspberry, or cherry preserves between cake layers.
Gluten-Free: Substitute almond flour or a gluten-free flour blend for the all-purpose flour.

Storage

Store in the refrigerator for up to 3 days.
Bring to room temperature before serving for best flavor.
Can be frozen for up to 1 month—wrap tightly in plastic wrap and foil.

A Timeless European Dessert

The Hungarian Walnut Torte is a sophisticated dessert that’s surprisingly easy to make. Its nutty sponge, creamy filling, and delicate finish make it ideal for holidays, birthdays, or any special occasion. Once you try it, this classic torte will become a staple for celebrations, evoking the rich flavors of traditional Hungarian baking.

Prep Time: 30 minutes
Bake Time: 25–30 minutes
Cooling & Assembly: 30–40 minutes
Total Time: ~1 hour 30 minutes
Servings: 8–10