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Hungarian Walnut Torte

 Hungarian Walnut Torte
"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."
12 ServingsPrep: 35 min. + chilling Bake: 20 min. + cooling

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

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.

2 of 2

Hungarian Walnut Torte (continued)

Directions (continued)

  • 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.
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.