Here’s a classic Hungarian Walnut Torte (often called Diós Torta). It’s naturally gluten-free and very traditional.
Hungarian Walnut Torte (Diós Torta)
Ingredients
Cake
- 6 large eggs, separated
- 200 g (about 2 cups) finely ground walnuts
- 180 g (¾ cup + 2 tbsp) sugar
- 1 tsp vanilla extract
- Zest of 1 lemon (optional but traditional)
- Pinch of salt
Filling & Topping
- 200 ml (¾ cup + 2 tbsp) heavy cream
- 1–2 tbsp powdered sugar (to taste)
- 50 g (½ cup) chopped walnuts, lightly toasted
Instructions
- Prepare the pan
Preheat oven to 170°C / 340°F.
Grease and line the bottom of a 22–24 cm (9-inch) springform pan. - Whip egg whites
Beat egg whites with a pinch of salt until stiff peaks form. Set aside. - Make the batter
- Beat egg yolks with sugar until pale and thick.
- Mix in vanilla and lemon zest.
- Gently fold in the ground walnuts.
- Carefully fold in the egg whites in 2–3 additions, keeping the batter airy.
- Bake
Pour batter into the pan and smooth the top.
Bake for 40–45 minutes, until set and lightly golden.
Cool completely before removing from the pan. - Whipped cream filling
Whip cream with powdered sugar until soft peaks form. - Assemble
- Slice the cake horizontally into 2 layers.
- Spread whipped cream on the bottom layer.
- Place top layer on and spread remaining cream on top.
- Sprinkle with toasted walnuts.
Tips & Variations
- Traditionally not overly sweet—don’t overdo the sugar.
- Some Hungarian versions brush the layers with a little rum or coffee syrup.
- For a more festive version, replace whipped cream with chocolate buttercream.
- Keeps well refrigerated for 2–3 days.
If you want, I can also give you a more old-fashioned Austro-Hungarian version, or a modern café-style walnut–chocolate torte.
