Esterhazy Cake

Esterhazy Cake – an unforgettable delight

The Esterhazy cake is a Hungarian cake recipe that captivates with its refined combination of flavors and textures. With a soft walnut base and a delicate milk and egg cream, this cake becomes an ideal dessert for any festive occasion. Whether it's an anniversary, a celebration, or simply a gathering with friends, the Esterhazy cake will surely be the star of the table.

Preparation time: 30 minutes
Baking time: 45 minutes
Total time: 1 hour and 15 minutes
Number of servings: 12

Necessary ingredients:

For the walnut base:
- 200 g ground walnuts
- 200 g sugar
- 6 egg whites
- 1 teaspoon vanilla essence
- A pinch of salt

For the milk and egg cream:
- 500 ml milk
- 100 g sugar
- 3 egg yolks
- 60 g cornstarch
- 150 g butter
- 1 teaspoon vanilla essence

For the glaze:
- 100 g dark chocolate
- 50 g butter

Preparation method:

1. Preheat the oven to 180°C. Prepare two round baking pans with a diameter of 20 cm, greased with butter and lined with parchment paper. This step is essential to ensure that the bases come out easily after baking.

2. In a large bowl, beat the egg whites with a pinch of salt until frothy. Gradually add the sugar, continuing to mix until you obtain a firm and shiny meringue. This step will ensure an airy texture for the base.

3. Fold in the ground walnuts and vanilla essence into the meringue, gently mixing with a spatula to avoid losing air in the mixture. Divide the mixture evenly between the two prepared pans.

4. Bake the two bases for 25-30 minutes or until a toothpick inserted in the middle comes out clean. Allow the bases to cool completely in the pans.

5. Meanwhile, prepare the cream. In a saucepan, bring the milk to a boil. In another bowl, mix the egg yolks with sugar and cornstarch. When the milk begins to boil, gradually pour it over the egg mixture, stirring continuously to avoid curdling.

6. Put everything back in the saucepan and cook over low heat, stirring constantly, until the cream thickens. Once it reaches the desired consistency, remove it from the heat and let it cool slightly.

7. Beat the butter until creamy, then gradually add the cooled cream, continuing to mix until you achieve a smooth and homogeneous texture.

8. Assemble the cake: place one base on a serving platter and spread some cream evenly on top. Place the second base and cover it with the remaining cream.

9. For the glaze, melt the dark chocolate together with the butter in a bain-marie, stirring until smooth. Let the glaze cool slightly, then pour it over the cake, covering the surface evenly.

10. Allow the Esterhazy cake to rest in the refrigerator for at least 2 hours before serving, to allow the flavors to blend perfectly.

Serving suggestions and variations:

This delicious cake can be decorated with ground walnuts or chocolate shavings around the glaze for a more appealing look. You can also add a splash of rum to the milk and egg cream for an extra flavor boost.

The Esterhazy cake is an elegant dessert, perfect for impressing guests and turning any meal into a special occasion. With these tips and detailed steps, you will achieve a perfect result every time! Enjoy each slice and cherish the moments spent with loved ones!

1. Whisk the egg whites until stiff peaks form, then gradually add the sugar and continue whisking for a few more minutes until you achieve a firm and glossy meringue. 2. Mix the flour with the nuts and fold it into the meringue. Bake on parchment paper at 220 degrees for 5 minutes, making 5 sheets of 200 g each. 3. Beat the egg yolks with the sugar until they turn pale, then gradually pour in the hot milk while whisking vigorously, then place the mixture on the heat and stir with a wooden spoon until it thickens slightly. 4. When you run a finger across the back of the spoon, it should leave a clear line that does not merge. Remove from heat and let cool. When the mixture is just warm, soften the gelatin in a little water, then dissolve it and incorporate it. 5. Now add the vanilla essence and cognac. Beat the room temperature butter until fluffy, then gently fold in the vanilla cream, being careful not to curdle the mixture; if it does happen, refrigerate for about 10 minutes and then beat the cream again. Finally, add the nuts. If the cream is too soft, let it chill in the fridge for a few minutes before assembling the cake. 6. Spread cream on the sides of the cake, but not on the top of the last layer, where the fondant will go if you want to keep the original design; otherwise, you can cover the entire cake with cream. 7. Mix the egg white with enough powdered sugar to achieve a thick, dense glaze that does not run easily (about 10 tablespoons). If the glaze is too soft, it will run down the sides of the cake, which is undesirable; spread the glaze on the top of the cake. The edges of the cake are coated with crushed nuts. 8. Melt the chocolate with a tablespoon of butter, then using a syringe or a piping bag made from parchment paper, draw a continuous line of chocolate or several concentric circles. Ensure the chocolate is liquid with enough butter; otherwise, it will harden too quickly, and you won’t be able to make the lines. Use a toothpick to draw lines in the glaze. Enjoy your meal! The Esterhazy Cake recipe was proposed by KikenHana on the recipe forum.

 Ingredients: For the layers you need: 10 egg whites (approx. 350 g), 300 g powdered sugar, 330 g ground walnuts/almonds, 20 g flour. For the cream you need: 10 egg yolks, 375 ml milk, 180 g sugar, 400 g butter, 1 packet of granulated gelatin (8 g), 70 g chopped walnuts/almonds, 50 ml brandy, vanilla. For the glaze you need: 1 egg white, powdered sugar, 50 g chocolate, 1 tablespoon butter.

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