Diotorta: Hungarian Walnut Cake Recipe

Name: Diotorta: Hungarian Walnut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 egg yolks; 1 cup superfine sugar; 7/8 cup flour; 4 tablespoons walnuts ground; 3 1/2 tablespoons rum; 6 egg whites; 6 tablespoons flour; 1 1/4 cups milk; 1 1/3 cups butter softened; 1 1/4 cups superfine sugar; 1/2 cup walnuts ground, plus extra for garnish; 3 tablespoons rum; 1 tablespoon vanilla extract

Servings: persons

6 egg yolks
1 cup superfine sugar
7/8 cup flour
4 tablespoons walnuts ground
3 1/2 tablespoons rum
6 egg whites
6 tablespoons flour
1 1/4 cups milk
1 1/3 cups butter softened
1 1/4 cups superfine sugar
1/2 cup walnuts ground, plus extra for garnish
3 tablespoons rum
1 tablespoon vanilla extract

1
Preheat the oven to 180 degrees Celsius.
2
Beat the egg yolks with 40 grams sugar until pale and fluffy. Add the flour, walnuts, and rum.
3
Beat the egg whites with the rest of the sugar, then divided into 3 parts: 1 part at the beginning, another once they look whiter, and the rest when they are almost ready. Beat until firm peaks are formed.
4
Fold the egg whites into the egg yolk mixture, being careful not to over-beat.
5
Pour into a 22-centimeter cake mold lined with parchment. Bake for 30 to 35 minutes. Let it cool.
6
Cut horizontally into 3 layers. Set aside.
7
Dissolve the flour in the milk and bring to a boil in a heavy-bottomed pan, stirring until it thickens. Remove from the stove and set aside while it cools.
8
Using an electric mixer, cream the butter and sugar. Add the milk and flour mixture, walnuts, rum, and vanilla. Beat until creamy.
9
To assemble the cake, plate the first layer of sponge cake, spread some of the frosting on top. Add the second layer and more frosting, then add the top layer and cover the entire surface of the cake with the frosting. Sprinkle the rest of the walnuts on the sides of the cake.
10
Refrigerate for 24 hours before serving.

1836

kcal

Calories

113

Fat

162

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 egg yolks, 1 cup superfine sugar, 7/8 cup flour, 4 tablespoons walnuts ground, and more.

Yes, Diotorta: Hungarian Walnut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Diotorta: Hungarian Walnut Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions