Cake Esterhazy - 2 cooking recipes

The impressive-looking Esterhazy cake got its name from the name of the Hungarian minister, diplomat and prince all in one, who lived in Hungary in the mid-19th century. The more precise story of his birth is not known for certain. All we know is that it is quite popular in a number of European countries, including Germany and Austria. Today this popularity has spread to Russia.

You can recognize an Esterhazy cake by its characteristic pattern on the surface. It is made using hot chocolate, and the role of the canvas is played by sugar or milk glaze. The sides are decorated with almond petals, which are molded onto a thick layer of buttercream. Inside the cake there are five or six thin layers, each of which is soaked in the same cream.

Although ideally Esterhazy is a specific and specific cake, it can be prepared in different ways and from different products. You will find most of them in this catalog. Some are worth talking about in more detail.

Biscuit for Esterhazy is prepared with the addition of chopped nuts to the dough, using proteins, sugar and flour. Spices like cinnamon or vanilla are added optionally. The result is an airy, soft cake with a delicate nutty taste, somewhat similar to meringue. Each is baked separately, trying not to damage the integrity of the cake (it is very fragile).

The glaze can be made with cream to which white chocolate is added. To “draw” the cobwebs on top, take dark chocolate, also mixed with cream and a drop of cognac.

As for the cream, its composition in the original recipe is somewhat complicated for duplication, so Russian housewives often simplify it. For example, they use boiled condensed milk. Adapted for our conditions, the cream is prepared from: eggs, coconut milk, condensed milk, regular milk, sugar, butter, vanilla and cherry kirsch vodka. Apricot jam is also used in the layer.