This recipe for Hungarian walnut torte (dios torta) is by food writer and blogger Liz Posmyk from Bizzy Lizzy’s Good Things. “My mother and my aunt would bake this cake on very special occasions. It’s a big, delicious, European cake. Like dobos torta, one bite will have you fantasizing about it for life!”.
6 large eggs
1 cup (220 grams) granulated sugar
1 cup (110 grams) flour
4 tbsp rum or brandy
1/2 cup (40 grams) of ground walnuts
1 1/3 cup (300 ml) milk
6 tbsp plain flour or arrowroot powder
1 1/4 cup (150 grams) confectioners’ sugar, sifted
1 1/3 cup (300 grams) butter, chopped, at room temperature
1 1/2 cup (210 grams) of ground walnuts
4 tbsp rum or brandy
2 tsp vanilla sugar
Good quality dark chocolate, grated
Preheat the oven to 350°F (180°C). Butter the bottoms and sides and insert parchment (baking) paper on a 9 inch/22 cm springfrom round cake pan.
Separate the egg yolks and egg whites. Whisk the yolks with a 1/3 cup of the granulated sugar until creamy. In a separate bowl, whisk the egg whites with the remaining sugar, until soft peaks form. Gently fold the flour and rum into the egg yolk mixture, then fold in 40 grams of the ground walnuts.
Next, fold about a third of the whipped egg white mixture into the egg yolk mixture. This will make it easier to incorporate the rest of the whipped egg whites. Pour the mixture into the prepared springform pan and bake in oven for about 30-35 minutes or until the cake springs back when gently touched. Remove the cake from the oven and leave to cool. Slice cake into two or three layers.
To make the cream filling, combine the milk and flour or arrowroot in a bowl and mix until smooth. Place the bowl over a saucepan of simmering water and stir constantly until the mixture thickens to a custard like consistency. Set the custard aside and allow it to cool well. Note: it may appear really “gloopy”, but this will improve over time.
In another bowl, beat the confectioners’ sugar and butter until smooth. Add the mixture into the custard and beat well, then add the remaining ground walnuts, rum and vanilla sugar. Beat until the cream mixture is smooth, then place into the refrigerator to chill.
Spread the cream filling over the layer’s and over the top and sides of the cake.
Decorate with grated dark chocolate and walnut halves.
About the Author (Author Profile)
Suzanne Urpecz, creator and editor of The Hungarian Girl. Click on my About page for more info.