Classic Esterhazy cake

Step-by-step preparation

Cooking time: 4 hr

1. STEP 1

   

   Prepare ingredients for the crusts. The whites should be warm, so they will beat better.

2. STEP 2

   

   Fry the nuts in a frying pan, remove the skins if possible, and grind in a food processor until fine crumbs.

3. STEP 3

   

   Beat the whites with a pinch of salt, gradually adding sugar, until stiff peaks form.

4. STEP 4

   

   Gently mix the whites with the nut crumbs.

5. STEP 5

   

   Draw circles on paper and pipe them using a bag of cake layers. You can use a spatula, then you should try to lay out the dough as evenly as possible. The diameter of the cakes should be 21-22 cm

6. STEP 6

   

   Bake in an oven preheated to 170 degrees for 20-25 minutes, until golden brown. It is better to carefully remove the finished cakes from the paper immediately; after cooling, they may break.

7. STEP 7

   

   Prepare ingredients for praline.

8. STEP 8

   

   Fry the nuts in a dry frying pan, peel the skins. Pour sugar into a saucepan, wait for it to turn into caramel, add nuts there, stir.

9. STEP 9

   

   Place nuts on greased foil. Cool.

10. STEP 10

    

    Break the caramelized nuts, put them in a food processor and grind them for a long time until they form a paste. This is praline.

11. STEP 11

    

    Prepare products for the cream.

12. STEP 12

    

    Mix yolks, sugar, starch.

13. STEP 13

    

    Add warmed milk in a thin stream, stirring vigorously.

14. STEP 14

    

    Cook over low heat until thickened. Cool.

15. STEP 15

    

    Beat the butter, gradually adding cream and praline.

16. STEP 16

    

    Coat the cakes with cream, grease the top cake with apricot jam.

17. STEP 17

    

    To decorate, melt white and dark chocolate, pour white chocolate over the cake, and smooth it out. Draw a spiral in dark color and use a toothpick to make a cobweb design. Grease the sides with cream and decorate with almond petals.

Comments on the recipe

Yulia M

13.10.2023

4.7

I’ve been wanting to make an Esterhazy cake for a long time, but somehow I couldn’t get around to it. And then I decided for the holidays! The cake is very tasty, with a distinct taste and aroma of nuts. For nuts, I took equal parts roasted hazelnuts and almonds - 200 grams each. I made cakes, also with a diameter of 21-22 cm. I got 6 cakes. Based on this, I prepared the cream by adding 100 grams of milk more. Everything came together down to the gram! Thank you for such a detailed and delicious recipe! It's a pleasure to cook with it!

BLUE-EYED

13.10.2023

4.7

Delicate, beautiful and delicious cake! Thanks for the detailed recipe!

Natalie

13.10.2023

4.7

The cake turned out very tasty and beautiful! Thanks for sharing the recipe!

Oleg

13.10.2023

4.8

Please tell me what is the diameter of the cakes, I just can’t find it in the recipe, thanks in advance!!!

Oleg

13.10.2023

4.9

Thank you very much!!!!

Oleg

13.10.2023

5

Good afternoon, I’m very sorry for bothering you with questions about ESTERHAZY, I just have a small oven, and even if I make 21 cm cakes, more than one cake will not fit on one baking sheet, in your photo I saw that you assembled a cake from 5 cakes, the question is, should I mix everything and then bake 1 cake at a time, or mix the products for one cake, bake and mix again for 1 cake, etc.

Oleg

13.10.2023

5

Okay, I’ll do that, and then I’ll be sure to write here how it all turned out. :)