Hungarian Walnut Torte Recipe
Hungarian Walnut Torte Recipe photo by Taste of Home

Hungarian Walnut Torte Recipe

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."
TOTAL TIME: Prep: 35 min. + chilling Bake: 20 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 35 min. + chilling Bake: 20 min. + cooling
MAKES: 12 servings

Ingredients

  • 6 eggs, separated
  • 1 cup sugar
  • 1 teaspoon McCormick® Pure 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 McCormick® Pure Vanilla Extract
  • White and dark chocolate curls, optional

Nutritional Facts

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

Directions

  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

Nutritional Facts

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

Reviews for Hungarian Walnut Torte

AVERAGE RATING
   (1)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
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."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT