Diós Torta – Walnut Torte

Diós Torta - Walnut Torte

Credit: Marton Mama/Aranka Néni

Piskóta/Cake-Ingredients

  • 10 egg whites
  • 10 egg yolks
  • 10 Tbsp. (184g./6.5oz.) cane sugar (Hungarian heaping soup spoons)
  • 8 Tbsp. (132g./4.7oz) cake flour (Hungarian heaping soup spoons)
  • 1 tsp. (14g) baking powder (Hungarian heaping teaspoon)
  • 5 Tbsp. (47g./1.6oz.) ground walnut (Hungarian heaping soup spoons)

Frosting-Ingredients

  • 2 cups (473ml) whole milk
  • 10 tsp. (100g) flour (Hungarian heaping teaspoons)
  • 1 1/2 cups (120g) unsweetened cocoa powder
  • 1 lb. (16oz./453g) unsalted butter
  • 2 cups (224g/9oz.) powdered sugar(can add up to 4 cups. I prefer less sweet)
  • 2 Tbsp. (22g) vanilla
  • 1 Tbsp. Rum (optional)
  • Ground walnuts (optional) added to frosting and or sprinkled on top and sides
  • Shaved chocolate (optional) sprinkled on top and sides

Directions

  1. Line the bottom of two cookie sheets with parchment paper. Only on the bottom, not up the sides. Set aside. Approximate pan size is 18” x 14” x 1/2 “.
  2. Preheat oven to 350F on Bake setting.
  3. Separate 10 eggs; yolks from whites in separate bowls.
  4. Pre-measure into separate bowls: 184g. sugar, 132g. flour combined with 14g. baking powder. 47g. ground walnuts. (use grams rather than tbsp. and tsp. measurements)
  5. Beat egg whites until firm
  6. Slowly add sugar to firmly beaten egg whites while beaters continue on medium setting.
  7. With beaters continuing on medium setting, add egg yolks, one at a time, allowing each to blend in.
  8. Reduce speed to low and with beaters still running, gradually add flour/baking powder into batter, followed by gradually adding ground walnuts.
  9. As soon as flour and walnut are added and incorporated, turn blender off. Do not over blend once flour has been added.
  10. Evenly divide batter between two cookie sheets and place on center rack in preheated 350F oven for 15 minutes. (It is done when golden and toothpick inserted into the center comes out clean.)
  11. Remove cookie sheets from the oven and allow to cool for a few minutes.
  12. Take a sharp knife and cut around the edges and gently lift out cake placing it upside down on a wire rack.
  13. Carefully remove parchment paper from bottom of cake. Carefully flip right side up and cut cake in half to create four equal portions for four layers.

Frosting-Directions:

    *The first half of this can be done a day before.
  1. Whisk together 2 cups (480ml.) of whole milk with 100g of flour till smooth.
  2. Once milk and flour are blended until smooth, thicken sauce by cooking and stirring over a double boiler until thick. If your pans have a thick enough bottom, you can do this directly in your pan over a very low heat while continually stirring.
  3. For vanilla frosting, cool completely before adding to creamed butter.
  4. For chocolate frosting, half way through cooking /thickening the milk and flour, add 1 ½ to 2 cups cocoa powder and stir well to dissolve and continue stirring as sauce continues to thicken.

    5. *This portion of frosting can be made and refrigerated a day in advance. Aranka Néni says she usually makes this portion the night before.

  5. When ready to frost cake, soften 1 lb. unsalted butter to room temperature. (do not leave out too long. Should be just soft enough to cream. And also soften chocolate sauce too a little if it has been refrigerated.
  6. Beat butter until creamed and add 2 cups powdered sugar and continue to beat till fluffy.
  7. Add cooled soft chocolate sauce and vanilla to butter cream and continue beating until evenly incorporated.
  8. A couple of options that can be added to frosting are: 1 Tbsp. of rum for flavor and/or some finely ground walnuts.

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