Hungarian Walnut Torte – food recipe21

The Hungarian Walnut Torte (Diótorta) is a classic, elegant dessert known for its rich nutty flavor, delicate texture, and sophisticated layers. It’s less of a cake and more of a nut-filled sponge, often soaked with a touch of syrup and enveloped in a silky chocolate buttercream.

Here is a comprehensive guide to making an authentic version, including tips for success and traditional variations.

Classic Hungarian Walnut Torte (Diótorta)

This recipe yields a stunning 8-inch torte, perfect for a special occasion.

Ingredients:

For the Nut Sponge Layers:

Eggs: 6 large, separated (room temperature is crucial)
Granulated Sugar: 150g (3/4 cup)
Finely ground walnuts: 150g (about 1 1/2 cups walnuts, toasted and finely ground)
Breadcrumbs or cake crumbs: 40g (1/2 cup fine, dry breadcrumbs or ground ladyfingers)
Lemon zest: from 1 lemon
Salt: a pinch for the egg whites

For the Soaking Syrup:

Water: 120ml (1/2 cup)
Granulated Sugar: 50g (1/4 cup)
Rum or Brandy (optional but traditional): 2-3 tablespoons (or use strong coffee or vanilla extract)

For the Chocolate Buttercream (The Traditional Filling & Frosting):

Unsalted Butter: 225g (1 cup or 2 sticks), softened
Powdered Sugar: 150g (1 1/4 cups), sifted
Dark Chocolate (70%): 150g, melted and cooled to room temperature
Milk or Heavy Cream: 1-2 tablespoons, if needed for consistency
Vanilla Extract: 1 teaspoon

For Assembly & Decoration:

Whole or halved walnuts: for decoration
Chocolate shavings or cocoa powder: (optional)

Method:

1. Prepare the Nut Sponge Layers:

Preheat oven to 350°F (175°C). Line the bottoms of three 8-inch round cake pans with parchment paper (do not grease the sides, as the batter needs to cling to rise).
In a very clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add half the sugar and beat until stiff, glossy peaks form. Set aside.
In another bowl, beat the egg yolks with the remaining sugar and lemon zest until pale, thick, and creamy (ribbon stage).
Gently fold the ground walnuts and breadcrumbs into the yolk mixture.
In three additions, carefully fold the beaten egg whites into the nut mixture. Be gentle to retain as much air as possible.
Divide the batter evenly among the three prepared pans, smoothing the tops.
Bake for 18-22 minutes, or until the tops are lightly golden and spring back when touched. Do not overbake.
Let the layers cool completely in the pans on a wire rack. They will sink slightly—this is normal.

2. Make the Soaking Syrup:

Combine water and sugar in a small saucepan. Heat over medium, stirring until sugar dissolves. Bring to a boil, then remove from heat. Let cool completely, then stir in the rum or brandy.

3. Make the Chocolate Buttercream:

Beat the softened butter until very smooth and creamy.
Gradually add the sifted powdered sugar and beat on medium-high for 3-5 minutes until light and fluffy.
With the mixer on low, slowly drizzle in the completely cooled melted chocolate. Add vanilla. Beat until fully combined and silky. If too thick, add a tablespoon of milk or cream.

4. Assemble the Torte:

Carefully remove the cooled sponge layers from the pans.
Place the first layer on a serving plate. Gently brush or spoon about 1/3 of the soaking syrup over it.
Spread a layer of chocolate buttercream (about 1/4-1/2 inch thick) over the soaked layer.
Repeat with the second and third layers, soaking each and adding buttercream. Reserve a generous amount of buttercream for the final coating.
Apply a thin “crumb coat” of buttercream over the entire torte. Chill for 20 minutes.
Apply a final, beautiful layer of buttercream over the top and sides of the torte.
Decorate with concentric circles of walnut halves and chocolate shavings, or a simple dusting of cocoa.

5. The Crucial Step: Resting

For best flavor and texture, let the finished torte rest in a cool place (not necessarily the fridge, unless it’s very warm) for at least 6-8 hours, preferably overnight. This allows the flavors to meld and the layers to become perfectly tender.

Key Tips for Success (The Hungarian Secrets):

Nut Preparation: Toast the walnuts on a dry pan for 5-7 minutes before grinding. This intensifies their flavor dramatically. Grind them finely, but stop before they become a paste. A small amount of the sugar from the recipe can be added while grinding to prevent oiliness.
Eggs at Room Temp: This is non-negotiable for maximum volume when whipping.
Gentle Folding: Overmixing the egg whites will deflate your sponge. Use a wide spatula and fold with a light hand.
Soaking Wisely: Don’t drench the layers. The syrup should moisten them, not make them soggy.
Buttercream Temperature: All components (butter, chocolate) must be at room temperature to avoid curdling.

Traditional Variations:

Coffee Diótorta: Add 1-2 teaspoons of instant espresso powder to the buttercream, or use strong coffee in the soaking syrup.
Dobos Torte Influence: You can add a thin layer of crisp caramel on top of the final layer for a walnut-Dobos hybrid.
Simpler Filling: Some home cooks use a “walnut cream” made from whipped cream, ground walnuts, and a touch of sugar instead of buttercream for a lighter version.
Gluten-Free: The breadcrumbs are a small amount and can be replaced with more ground walnuts or almond flour.

Serving & Storage:

Slice with a sharp, thin-bladed knife dipped in hot water. It pairs wonderfully with dessert wines like Tokaji Aszú, a glass of dry sherry, or a strong espresso.

Store in an airtight container in the refrigerator for up to 4 days. Let it sit at room temperature for 30-60 minutes before serving to allow the buttercream to soften.

Enjoy the process and the delicious result—it’s a true taste of Hungarian patisserie artistry!