Hungarian Walnut Cake (Diós Torta)
A classic Hungarian layered cake with delicate walnut sponge, coffee buttercream, and a glossy chocolate glaze – a festive showstopper!
🌰 Ingredients
For the Walnut Sponge Layers:
- 6 large eggs, separated
- 1 cup (200g) granulated sugar, divided
- 1 cup (120g) finely ground walnuts
- ½ cup (60g) all-purpose flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
For the Coffee Buttercream:
- 1 cup (225g) unsalted butter, softened
- 2 cups (250g) powdered sugar
- 2 tbsp strong brewed coffee, cooled (or 1 tsp instant espresso + 2 tbsp hot water)
- 1 tsp vanilla extract
For the Chocolate Glaze:
- ½ cup (90g) dark chocolate, chopped
- ¼ cup (60ml) heavy cream
- 1 tbsp honey (optional, for shine)
For Decoration:
- Whole walnut halves
- Chocolate curls (optional)
📝 Instructions
1. Bake the Walnut Sponge Layers
- Prep: Preheat oven to 350°F (175°C). Line three 8-inch (20cm) round pans with parchment paper.
- Whip egg whites: With a mixer, beat egg whites + salt until soft peaks form. Gradually add ½ cup sugar and whip to stiff peaks.
- Mix yolks: In another bowl, beat egg yolks + remaining ½ cup sugar until pale. Fold in vanilla, ground walnuts, flour, and baking powder.
- Combine: Gently fold egg whites into yolk mixture in 3 batches.
- Bake: Divide batter evenly among pans. Bake 12-15 mins until golden. Cool completely.
2. Make the Coffee Buttercream
- Beat butter until creamy. Gradually add powdered sugar, then coffee and vanilla. Whip until fluffy.
3. Assemble the Cake
- Layer: Place one sponge layer on a plate. Spread with half the buttercream. Repeat with second layer, then top with third.
- Chill: Refrigerate 1 hour to set.
4. Add Chocolate Glaze
- Heat cream until steaming (not boiling). Pour over chocolate in a bowl. Let sit 2 mins, then stir until smooth. Add honey if using.
- Glaze cake: Pour over chilled cake, letting it drip down the sides.
- Decorate: Top with walnut halves and chocolate curls.
5. Serve
- Let glaze set 30 mins before slicing. Best served at room temperature!
💡 Tips
✔ Grind walnuts finely (but not to butter) for the best texture.
✔ No espresso? Use 1 tbsp cocoa powder + 2 tbsp milk in the buttercream.
✔ Make ahead: Assemble cake 1 day ahead (store chilled).
🍴 Serving Suggestion
Pair with Hungarian coffee or a glass of Tokaji dessert wine.
A nutty, coffee-kissed masterpiece that’s perfect for weddings, Christmas, or any celebration! 🇭🇺✨
