Go Back

Walnut Torte - Diós Torta

Ingredients
  

  • 12 egg yolks Filling
  • 12 T powdered sugar
  • 1 lb. Baker’s Sweet chocolate
  • 8 T ground walnuts
  • 1 lb. Sweet butter
  • 6 T cake flour
  • 1 lb. Powdered sugar
  • 12 egg whites
  • 4 or 5 egg yolks

Instructions
 

Method of mixing

  • Beat yolks until a very light cream color. This is most important since you do not have baking powder in recipe. Beat to a fluffy and creamy consistency.
  • Add gradually the very well sifted powdered sugar.
  • Now FOLD in the ground nuts and then the well sifted cake flour, then the stiff (but not dry) whites. You will need a large bowl for this very fluffy batter.

Baking

  • Line pans with parchment paper, or cut ordinary white store paper to fit your pans. For this recipe, do not use buttered/floured pans. This will give you a gummy bottom or a slight film no matter how sparingly you do it. This cake is really a “sponge” type and best results are with paper linings for pans. Three large layers are moister than four thinner layers.
  • Put in the oven at 350 for about twenty-two minutes. Paper pulls off easier while cake is still slightly warm.

Filling

  • Melt chocolate with about two T of water.
  • Let cool while you are creaming butter and sugar.
  • Cream (fluff) the sweet butter, add gradually the well sifted powdered sugar, add a yolk at a time and cream well.
  • Add melted chocolate and beat to a fluff.
  • Add flavoring.
  • When cake is cool spread thick between layers and on top and sides. Cover all generously with ground nuts.
  • Filling must never have a sugary taste. To obtain a smooth filling use either less sugar or more yolks. Place cake in refrigerator to set. Keep in refrigerator when not in use, but give it a chance to soften up before serving so that filling will not be too hard.
  • Almond flavoring is delicious, but do not use too much as it makes the butter bitter.