Hungarian Walnut Torte
Indulge in the rich flavors of a classic Hungarian Walnut Torte—a show-stopping dessert that combines the nutty goodness of ground walnuts with the airy texture of a flour-lightened sponge cake. This traditional recipe is elevated by a luxurious coffee-infused buttercream that adds a velvety layer of flavor and sophistication. Perfectly balanced between light and decadent, the torte is garnished with a sprinkle of chopped walnuts for added crunch and visual appeal. Whether you're hosting a dinner party or looking for an impressive dessert centerpiece, this Eastern European delight is sure to impress. Naturally gluten-optional with minimal flour, this dessert is ideal for nut lovers and those seeking an authentic Hungarian treat. With just 45 minutes of prep time and simple, easy-to-follow steps, this walnut cake is as approachable as it is irresistible. Serve it slightly chilled or at room temperature for a dessert experience that’s both elegant and comforting!
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Ingredients
- 250 grams walnuts (ground)
- 60 grams all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 6 eggs (separated)
- 200 grams granulated sugar
- 200 grams unsalted butter (softened)
- 150 grams powdered sugar
- 2 teaspoons instant coffee granules
- 1 tablespoon hot water
- 1 teaspoon vanilla extract
- 2 tablespoons whipping cream
- 50 grams chopped walnuts (for garnish)
Directions
Step 1
Preheat the oven to 175°C (350°F). Grease and line two 9-inch round cake pans with parchment paper.
Step 2
In a bowl, mix together the ground walnuts, flour, baking powder, and salt. Set aside.
Step 3
Place the egg whites in a clean mixing bowl and beat with a hand or stand mixer until soft peaks form. Gradually add half of the granulated sugar (100 grams), continuing to beat until stiff peaks are achieved. Set aside.
Step 4
In a separate large bowl, beat the egg yolks and the remaining granulated sugar (100 grams) until pale and creamy. This should take about 3–4 minutes.
Step 5
Gently fold the walnut mixture into the egg yolk mixture using a spatula. Then, carefully fold in the beaten egg whites in three additions, ensuring not to deflate the batter.
Step 6
Divide the batter evenly between the prepared cake pans and smooth the tops. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Step 7
Cool the cake layers in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Step 8
To prepare the coffee buttercream, dissolve the instant coffee granules in the hot water. Beat the softened butter and powdered sugar together until light and fluffy. Add the dissolved coffee, vanilla extract, and whipping cream, and continue beating until smooth and creamy.
Step 9
To assemble the torte, place one cake layer on a serving plate. Spread a layer of coffee buttercream evenly over the top. Place the second cake layer on top and spread the remaining buttercream over the top and sides of the cake.
Step 10
Garnish the torte with chopped walnuts around the edges or on top as desired.
Step 11
Chill the assembled torte in the refrigerator for at least an hour before serving to allow the flavors to meld. Serve slices at room temperature and enjoy!
Nutrition Facts
| Serving size | 1268.7 grams (1268.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5514 |
| Total Fat 394.60g | 506% |
| Saturated Fat 136.60g | 683% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 1583mg | 528% |
| Sodium 1515mg | 66% |
| Total Carbohydrate 442.30g | 161% |
| Dietary Fiber 21.40g | 76% |
| Total Sugars 356.20g | |
| Protein 91.50g | 183% |
| Vitamin D 345IU | 1723% |
| Calcium 508mg | 39% |
| Iron 17mg | 93% |
| Potassium 1994mg | 42% |
Source of Calories