Esterhazy Cake with Chocolate Spider Web
8 servings
240 minutes
The Esterhazy cake is a culinary masterpiece from Austrian cuisine. Named after Hungarian diplomat Paul Antal Esterhazy, it embodies elegance and rich flavor. This dessert consists of delicate nut layers combined with a delightful cream made from condensed milk, eggs, and liqueur. The main feature of the cake is the chocolate web on its surface, creating an elegant pattern. The taste of the cake is deep and rich: the sweetness of condensed milk blends with nutty notes and subtle spicy hints of cinnamon. Perfect for festive occasions and special moments, Esterhazy is not just a dessert but a true gastronomic legend that captivates gourmets around the world.
1
For the layers, beat the egg whites with a pinch of salt until stiff peaks form. While continuing to beat, gradually add 200 g of sugar, one tablespoon at a time, until stable peaks form. Chop the nuts with a blender and gradually fold them into the egg white mixture along with cinnamon and flour. Gently mix with a silicone spatula.
- Egg white: 8 pieces
- Salt: pinch
- Sugar: 200 g
- Crushed walnuts: 200 g
- Cinnamon: pinch
- Wheat flour: 3 tablespoons
2
Draw circles of the required diameter on parchment, spread the batter evenly. Bake at 160 degrees until light brown (40-50 minutes). Cool on a rack. (I baked the layers in two batches, made the batter from 4 egg whites, and baked 3 layers).
3
For the cream, beat the yolks with sugar until they lighten, then pour in 1/3 cup of milk while continuing to beat. Boil 2/3 cup of milk. Gradually pour the egg-milk mixture into the milk while constantly stirring. Bring to a boil, remove from heat, and cool.
- Egg yolk: 5 piece
- Sugar: 200 g
- Milk: 1 glass
- Milk: 1 glass
4
Beat softened butter with boiled condensed milk and gradually add 1 tablespoon at a time to the chilled cream. Finally, add 2 tablespoons of alcohol and whip until smooth.
- Butter: 300 g
- Boiled condensed milk: 0.3 jar
- Liquor: 2 tablespoons
5
Mix both creams, adding them in parts while continuously whipping. Add alcohol and whip again.
- Liquor: 2 tablespoons
6
For the glaze, melt white chocolate in a water bath and mix with cream until smooth. Spread cream on 5 layers, and cover the sixth, top layer with a thin layer of apricot jam. Chill slightly.
- White chocolate: 200 g
- Cream 35%: 2 tablespoons
- Apricot jam: 2 tablespoons
7
Melt dark chocolate, pour it into a piping bag, and draw a spiral on the cake from the center to the edge. When the chocolate sets slightly, use the tip of a knife to make lines at equal intervals — first from the center of the cake to the edge, then from the edge to the center.
- Dark chocolate: 50 g