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Walnut Cream Torte served on a plate
Classic and tasty Walnut Cream Torte homemade

Rich Walnut Cream Torte (Mágnás Diós Torta)

Author: Flavelo
Recipes Cakes and Desserts
The term 'Mágnás' (Magnate) in old Hungarian cuisine referred to rich, aristocratic ingredients: lots of walnuts, butter, cream, and eggs. This cake spares nothing. The dough is dense and aromatic from walnuts, crowned by light whipped cream. A true classic from the golden age, perfect for Sunday lunch.
🕒 Prep Time 40 mins
🍳 Cook Time 35 mins
⌛ Total Time 2 hrs 15 mins
🍽️ Servings 10 servings
🔥 Calories 620 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • 9-inch (22 cm) cake pan
  • Electric mixer
  • Large mixing bowls
  • Sieve
  • Spatula

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg
⚠️ Tree Nut (Walnut)

Instructions

1 ✓

Preheat oven to 350°F (180°C). Grease and flour the cake pan.

Tip: Walnut batters stick more easily due to oil content.
2 ✓

Cream butter with confectioners' sugar and vanilla until fluffy. Add egg yolks one by one, mixing until creamy.

Tip: Confectioners' sugar blends smoother with butter.
3 ✓

Mix flour, salt, baking powder, and ground walnuts. Fold into the butter mixture in batches.

Tip: The batter will be dense, but the egg whites will loosen it.
4 ✓

Whip egg whites to stiff peaks. Mix one spoonful into the batter to loosen it, then gently fold in the rest.

Tip: 'Sacrificing' the first dollop helps make the dense batter manageable.
5 ✓

Spread into pan and bake for 30-35 minutes. Test with toothpick! Cool in pan until lukewarm, then completely on a rack.

Tip: Be patient; walnut batter takes longer to bake through.
6 ✓

Whip cold heavy cream until stiff (add a little sugar if desired). Spread rustically over the cake.

Tip: Chill bowl and cream for best whipping results.
7 ✓

Sprinkle with chopped (optionally toasted) walnuts. Chill for 1 hour before serving.

Tip: Toasting brings out hidden aromas.

Recipe FAQ

Why did the egg foam collapse?
Likely some yolk got in, or the bowl wasn't grease-free. Fat prevents foam formation.
Can I use store-bought ground walnuts?
You can, but the flavor isn't as intense. It's best to grind fresh walnuts right before baking to preserve essential oils.

Ingredients

  • 2 cups Ground Walnuts (freshly ground)
  • 1 cup All-Purpose Flour (+2 tbsp)
  • 2/3 cup Butter (softened)
  • 1 cup Confectioners' Sugar
  • 4 large Eggs (separated)
  • 2 tsp Baking Powder
  • 1 tsp Vanilla Extract
  • 1 pinch Salt
  • 1 cup Heavy Cream (cold)
  • 1/2 cup Chopped Walnuts (for decoration)