Hungarian Walnut Torte Recipe

4.5 3 3
Hungarian Walnut Torte Recipe
Hungarian Walnut Torte Recipe photo by Taste of Home
Publisher Photo

Hungarian Walnut Torte Recipe

Read Reviews
4.5 3 3
Publisher Photo
"This truly special cake with its creamy not-too-sweet filling is one I've made for years. People say it is excellent," notes Jeannette Jeremias of Kitchener, Ontario. "I'm the first generation of my Hungarian family to be born in Canada."
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. + chilling Bake: 20 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. + chilling Bake: 20 min. + cooling

Ingredients

  • 6 eggs, separated
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup cake flour
  • 1 teaspoon baking powder
  • 5 tablespoons water
  • 1/2 cup ground walnuts
  • FILLING:
  • 1-1/4 cups milk
  • 1 package (3.4 ounces) cook-and-serve chocolate pudding mix
  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • White and dark chocolate curls, optional

Directions

Let eggs stand at room temperature for 30 minutes. In a large bowl, beat egg yolks and sugar for 10 minutes or until light lemon-colored. Beat in vanilla. Combine cake flour and baking powder; add to egg mixture alternately with water, beating well. Fold in walnuts.
In another bowl and with clean beaters, beat the egg whites on high until stiff peaks form. Fold a fourth of the egg whites into batter; fold in remaining whites.
Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a small saucepan, whisk the milk and pudding mix. Bring to a boil, stirring constantly. Remove from the heat. Pour into a bowl; press a piece of waxed paper or plastic wrap over pudding. Refrigerate for 30 minutes.
In a bowl, cream the butter, shortening and confectioners' sugar until light and fluffy. Beat in vanilla and cooled pudding. Split each cake into two layers. Place one bottom layer on a serving plate; spread with about 3/4 cup filling. Repeat layers. Garnish with chocolate curls if desired. Yield: 12 servings.
Originally published as Hungarian Walnut Torte in Taste of Home October/November 2003, p45

Nutritional Facts

1 piece: 390 calories, 21g fat (8g saturated fat), 130mg cholesterol, 190mg sodium, 45g carbohydrate (32g sugars, 1g fiber), 6g protein.

  • 6 eggs, separated
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup cake flour
  • 1 teaspoon baking powder
  • 5 tablespoons water
  • 1/2 cup ground walnuts
  • FILLING:
  • 1-1/4 cups milk
  • 1 package (3.4 ounces) cook-and-serve chocolate pudding mix
  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • White and dark chocolate curls, optional
  1. Let eggs stand at room temperature for 30 minutes. In a large bowl, beat egg yolks and sugar for 10 minutes or until light lemon-colored. Beat in vanilla. Combine cake flour and baking powder; add to egg mixture alternately with water, beating well. Fold in walnuts.
  2. In another bowl and with clean beaters, beat the egg whites on high until stiff peaks form. Fold a fourth of the egg whites into batter; fold in remaining whites.
  3. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  4. In a small saucepan, whisk the milk and pudding mix. Bring to a boil, stirring constantly. Remove from the heat. Pour into a bowl; press a piece of waxed paper or plastic wrap over pudding. Refrigerate for 30 minutes.
  5. In a bowl, cream the butter, shortening and confectioners' sugar until light and fluffy. Beat in vanilla and cooled pudding. Split each cake into two layers. Place one bottom layer on a serving plate; spread with about 3/4 cup filling. Repeat layers. Garnish with chocolate curls if desired. Yield: 12 servings.
Originally published as Hungarian Walnut Torte in Taste of Home October/November 2003, p45

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Reviews forHungarian Walnut Torte

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Dan68 User ID: 8679329 240547
Reviewed Dec. 29, 2015

"baking powder should be 3 tsp."

MY REVIEW
JosieInParadise User ID: 8608482 236925
Reviewed Nov. 8, 2015

"I made this cake for the first time and the baked item was a birthday party hit with my Hungarian family. This recipe leaves out the coffee and adds a chocolate pudding mix to the frosting -- both aspects the children loved! Especially with the added dark chocolate shavings on top versus walnuts which children do not particularly like. The tasters were blown away. However to produce a 4-tier cake bakers will need to DOUBLE the recipe and make 4, 8-inch round cakes layered with frosting. Double up on EVERYTHING."

MY REVIEW
martsi22 User ID: 1495699 60253
Reviewed Mar. 23, 2010

"My husband is Hungarian and this is very close to the cake his mother makes, I have made this a few times and everyone loves it."

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