Esterhazy cake with walnuts

8 servings

120 minutes

The Esterhazy cake is a true masterpiece of European pastry tradition, named after the Austrian diplomat Paul Esterházy. This dessert captivates with its delicate nutty flavor and airy texture of almond layers soaked in aromatic custard. The decoration of white and dark chocolate creates the famous spider web pattern, adding elegance to the cake. Walnuts enrich the taste, making it both velvety and crunchy. Esterhazy is perfect for festive occasions as well as cozy tea times, pairing well with aromatic beverages. This dessert not only delights the palate but also enchants with its exquisite presentation, turning every treat into a moment of true enjoyment.

Energy value per serving

• Calories: 829.7
• Proteins: 15g
• Fats: 61.1g
• Carbohydrates: 55.7g

Ingredients

• Chicken egg: 8 pc
• Walnuts: 200 g
• Sugar: 220 g
• Wheat flour: 4 tbsp
• Ground cinnamon: to taste
• Salt: pinch
• Milk: 280 ml
• Butter: 200 g
• Vanillin: to taste
• White chocolate: 100 g
• Cream 33%: 250 ml
• Dark chocolate: 50 g
• Powdered sugar: 50 g

Cooking steps

1. We separate the egg whites from the yolks.

2. Whisk the egg whites with a pinch of salt until frothy. Gradually add 100 grams of sugar while continuing to whisk. Whisk until the sugar dissolves and the mixture becomes glossy and holds its shape.

   Required ingredients:

   • Salt:  pinch
   • Sugar: 220 g

3. We add cinnamon, chopped walnuts, and sifted flour (3 tablespoons).

   Required ingredients:

   • Ground cinnamon:  to taste
   • Walnuts: 200 g
   • Wheat flour: 4 tablespoons

4. Prepare 6 parchment sheets and mark them with a round shape, preferably 23-24 cm, using a pencil.

5. Spread the dough on parchment and bake 6 layers at 150 degrees for about 15-20 minutes (UNTIL LIGHT BROWN). REMOVE THE PARCHMENT IMMEDIATELY AFTER BAKING!!!

6. For the cream, mix the yolks with sugar (120 grams), vanillin, flour (1 tablespoon), and 80 ml of milk.

   Required ingredients:

   • Sugar: 220 g
   • Vanillin:  to taste
   • Wheat flour: 4 tablespoons
   • Milk: 280 ml

7. Boil the remaining milk (200 ml). Add the yolks in a thin stream while constantly stirring. Bring to a boil, continuing to stir. Cool down. Whip the softened butter. While mixing, add the butter to the yolk-milk mixture. The cream should be fluffy.

   Required ingredients:

   • Milk: 280 ml
   • Butter: 200 g

8. We grease all the layers with cream.

9. Melt white chocolate (2 tablespoons) in a water bath and cover the top of the cake.

   Required ingredients:

   • White chocolate: 100 g
   • Cream 33%: 250 ml

10. Then we melt dark chocolate, place it in a pastry 'syringe', and draw a design on the cake.

    Required ingredients:

    • Dark chocolate: 50 g

11. Whip 200 ml of cream with powdered sugar to stiff peaks and spread on the side surface.

    Required ingredients:

    • Cream 33%: 250 ml
    • Powdered sugar: 50 g

12. We are sending the cake to the refrigerator for 12 hours.