Hungarian cake "Esterhazy"
14 servings
180 minutes
Hungarian cake 'Estherhazy' is a true masterpiece of pastry art from Austria-Hungary. It was created in honor of the famous prince Paul Antal Esterházy and has won the hearts of sweet lovers worldwide. Delicate nut layers soaked in velvety cream with light vanilla and nut notes create a unique flavor. The decoration of white and dark chocolate adds elegance to the cake, while almond petals provide a pleasant texture. This dessert is perfect for festive occasions, but its rich taste makes it a wonderful treat for cozy tea time.
1
First, we separate the egg whites from the yolks. It's important that the eggs are cold and the mixing bowl is dry. We start whipping the egg whites, adding a pinch of salt and gradually all the sugar for the layers. We whip until stiff peaks form. You can check if the egg whites are ready by turning the bowl over your head. I hope no one messed up their hair.
- Egg white: 12 pieces
- Egg yolk: 8 pieces
- Salt: pinch
- Sugar: 0.7 glass
2
We turn the nuts into nut powder either in a food processor or in a coffee grinder. Now we add flour to the nuts.
- Crushed walnuts: 400 g
- Wheat flour: 5 tablespoon
3
Combine the egg whites and nuts with the flour. Gently with a spatula.
- Egg white: 12 pieces
- Crushed walnuts: 400 g
- Wheat flour: 5 tablespoon
4
Now we take the parchment. We outline the expected size of the cake on it. Then we spread our dough in the outlined circle and level it.
5
We place it in the preheated oven. The temperature is 150 degrees. And we wait. They cook quickly, depending on the thickness of the layer. As soon as the layer turns yellow — we take it out. And we take a new parchment, draw, lay it down, place it...
6
Set the finished cake layer aside with the parchment. Wet any cloth in water and run it along the back of the parchment so that the layer starts to separate from it. I struggled with this until I found this tip. For example, I ended up with 7 layers.
7
If you're not tired yet, let's start with the cream: mix milk and corn milk with a mixer until smooth. Pour out one third of this volume. Add sugar and yolks to this one third.
- Milk: 1 glass
- Coconut milk: 1 glass
- Sugar: 0.7 glass
- Egg yolk: 8 pieces
8
We put the remaining cream on the heat. Bring to a boil and gradually add the mixture with yolks and sugar. Bring to a boil again. Then we let this mixture cool for an hour.
- Egg yolk: 8 pieces
- Sugar: 0.7 glass
- Milk: 1 glass
9
While the cream cools, mix the softened butter with condensed milk and cherry syrup (vodka, liqueur... whatever you have). Now we combine the two parts.
- Butter: 500 g
- Boiled condensed milk: 0.5 glass
- Cherry syrup: 4 tablespoons
10
We soak each layer with cream. The last layer is spread with jam on top.
- Apricot jam: 4 tablespoons
11
To decorate the top, melt white chocolate in cream and carefully pour it on top. Then, carefully pour dark chocolate in circles over the white chocolate and use a toothpick to draw down through the dark chocolate.
- Cream 35%: 4 tablespoons
- White chocolate: 3 pieces
- Dark chocolate: 100 g
12
We decorate the sides of the cake with almond flakes.
- Almond petals: 120 g