Hungarian Esterhazy Cake is a luxurious dessert consisting of chocolate buttercream spread between four layers of sponge cake. It is believed that it is named after Prince Esterhazy, who lived in Hungary in the 19th century.
The traditional classic recipe for Esterhazy cake may seem complicated and will take some time to complete. Remember that the ingredients for it should not be prepared in advance, as this will significantly spoil the dessert. For the classic traditional version you will need the following.
For the biscuit:
- 5 large egg yolks;
- 50 grams of sugar;
- 50 grams of almonds (sliced, raw);
- 2 1/2 tablespoons flour (all-purpose);
- 3 large egg whites (thoroughly beaten);
- 1/2 lemon.
For chocolate cream:
- 350 grams of chocolate (semi-sweet, chopped);
- 500 grams of butter (softened, unsalted);
- 5 egg whites;
- 1 cup of sugar;
For the apricot cream:
- 1/4 cup apricot jam (warmed and mixed with 1 tablespoon hot water).
For the syrup:
- 3 cups sugar;
- 1/4 cup water;
- 1 tablespoon corn syrup.
For the glaze:
- 70 grams chocolate (melted and mixed with 1/4 teaspoon vegetable oil;
- 150 grams of almonds (roasted).
Classic Esterhazy cake: recipe with photo
Preheat the oven to 180 degrees. Line four round baking pans with parchment sheets. If necessary, you can use only one pan, but then you will have to bake the cakes in four stages.
Beat the egg yolks with sugar until lemon colored. Add ground almonds and flour, beat and start kneading the dough. Add separately beaten egg whites and lemon juice, but be very careful not to deflate the mixture.
Divide the dough evenly into the prepared pans. Bake the cakes for about 10-15 minutes until they pull away from the sides and the bottoms are golden brown. Cool them directly in the pans.
Preparing the cream
The step-by-step recipe for the Esterhazy cake looks like this. Prepare the chocolate cream: Melt the chocolate in a heatproof bowl in the microwave or over a double boiler. Stir and set aside to allow it to cool. Using a mixer, grind the butter on low speed for 2 minutes in three stages. Transfer it to a large bowl.
Mix the caster sugar, butter and lemon juice, add a little hot water (a teaspoon), stir until the mixture is smooth but very thick. Spread the frosting over the top of the cake using a hot and damp knife. Draw four concentric circles of chocolate on top of the frosting, then use a skewer to apply the design. Press the chopped nuts onto the sides of the piece to finish it off. With this, the Esterhazy cake recipe can be considered complete. Store dessert in the refrigerator until serving.
Recipes for making cakes at home with photos
Esterhazy cake
4 hours
395 kcal
5 /5 (1 )
Almond-chocolate cake with protein layers and buttercream has gained wide popularity in Hungary, Austria and Germany under the name “Esterházy”.
A characteristic feature of this dessert is the white glaze with typical mesh pattern made of dark chocolate combined with a delicious taste. The presentable appearance and unique taste motivated me to search for a recipe for the Esterhazy cake and urgently recreate the dessert at home. The search and the experiment itself were very successful.
After I prepared the Esterhazy cake, I can affirmatively say that the creation process itself is simple and has no mysteries in preparation. But I must admit that the Esterhazy cake does not have a very economical composition. This is understandable, because it can more likely be classified as festive and luxurious than everyday. You understand that “axe porridge” is only tasty in fairy tales.
Inventory and kitchen appliances: mixer, parchment paper or silicone mat, whisk, blender.
Required Products
For the test:
For cream:
Additionally:
Features of product selection
We buy butter for the cream with a high fat content - 82% and of good quality, because the taste of the cream depends on it.
History of the cake
The history of the Esterhazy cake says that its homeland is Hungary, since the dessert is named after the Hungarian Minister of Foreign Affairs of 1848-1849. Pala Esterhazy.
As a result of rapid enrichment, the family of the largest landowners of Esterházy-Galanta was given the title of count in 1626, and in 1712 - princely title.
According to legend, the Esterhazy cake was first baked by birthday of the minister's son. And thanks to the great success and fame of the genus, it received its name. And the poor pastry chef who invented it remained unknown.
In 2005, confectioners in the American city of Las Vegas baked a cake weighing 59 tons in honor of the city's 100th anniversary. Its length is 31 m, width – 15 m, height -50 cm. More than 600 people worked on this masterpiece. This giant was recognized as the flattest cake in the world.
How to make Esterhazy cake at home: step-by-step recipe
Let's consider preparing the Esterhazy cake using step-by-step recipe with photos:
- On parchment paper we draw circles of the same size for our cakes. The diameter of the circle is approximately 24 cm. Their number is approximately 6-7 pieces.
- Dry the walnuts and grind them using a blender or meat grinder. In bowl No. 1, add flour, cinnamon to the nuts and mix until smooth.
- Pour the whites into a large container No. 2, add a pinch of salt and beat with a mixer until thick foam for about 5 minutes.
- Add sugar in small portions and continue beating.
- Add the dry mixture from bowl No. 1 gradually to the whipped whites in about three additions and mix with a spatula.
- We place parchment paper on a baking sheet and spread the dough with a spatula, without going beyond the edges of the drawn circle, in a thin layer (approximately 6-7 cake layers).
- Bake in the oven at 150°C for approximately 20 minutes each. A slight darkening of the surface of the cake serves as an indicator of readiness.
- We remove the parchment from the cakes so that it does not stick tightly. To do this, turn them over and, holding them with one hand, remove the paper from the surface with the other. Bake the cakes on a silicone mat, then you definitely won’t have this problem.
Airy or protein cake dough is the only type of dough that is prepared without flour.
Recipe for cream for Esterhazy cake
Cooking cake cream, following the step-by-step instructions:
- Place the yolks in a mixing container, add vanilla sugar, granulated sugar and 4 tbsp. l. milk. Mix the contents with a whisk until smooth.
- Pour the rest of the milk into a saucepan, put on the fire and bring to a boil.
- Pour the yolks into the milk in a thin stream, stirring constantly. Bring the liquid to a boil, stirring constantly.
- When boiling, remove the pan from the heat, continuing to stir. Pour the contents into a cold container, cover with a lid and cool to room temperature.
- Place the butter in a bowl and beat with a mixer for 2-3 minutes.
- Add boiled condensed milk and mix with a mixer.
- Add the yolk cream in small portions and mix with a mixer.
- At the end, add your favorite liqueur, stirring the contents until smooth.
How to beautifully decorate and serve a cake
Let's get started assembling the dessert:
- Place the cakes one by one on the dish, brushing them with cream.
- We coat the sides of the cake, but there is no need to coat the top cake with cream.
- Spread the top cake with a thin layer of apricot jam or jam.
- Preparing the glaze. Place white chocolate in a small plate and add cream. Using a microwave or water bath, dissolve the contents until smooth.
- Apply white glaze to the surface coated with jam.
- It is not necessary to grease the sides; sprinkle them with almond petals.
- Place the dark chocolate in a small plastic ziplock bag and add 1 tsp. vegetable oil, close the bag and place it in a container of hot water.
- After complete dissolution, use scissors to make a small hole in the corner of the bag. Using it, we draw a chocolate spiral on the surface of the cake, moving from the edges to the center.
- Using a toothpick, each time from the middle of the cake to the thickness of the cream, we divide our dessert into 8 equal parts. First we divide it crosswise, and then each piece in half.
- We divide each piece in half in the same way, but in the direction from the edges to the middle.
- Place the cake in the refrigerator for 10-12 hours.
In order for the whites to whip well into a thick foam, it is necessary to separate them from the yolks a day before cooking and keep them in closed jars in the refrigerator.
To prevent the finished cake from slipping on the plate, place approximately 1 tbsp in its center. l. cream. He will glue the bottom cake and the problem will be solved.
When preparing the cream, be careful not to overcook the yolks in the milk, otherwise the cream will turn out uneven. To cool the hot yolk cream faster, you can place the container with the cream in a bowl of cold water.
Before preparing the buttercream, the butter should be kept indoors to warm it to room temperature.
When preparing glaze in the microwave, you need to take out a plate every 20-30 seconds and mix the contents well until smooth. Similar steps must be followed when dissolving dark chocolate.
Before serving, the cake must be removed from the refrigerator 15-20 minutes before serving.
The tallest cake in the world was baked in the capital of Indonesia in 2008 for Christmas. Its height is 33 m and its weight is 20 tons.
Video recipe for making Esterhazy cake
Watch the video of making the Esterhazy cake and clarify for yourself the incomprehensible moments with step-by-step photos. The easy and effortless creation of a charming dessert should inspire you to create one. The clarity and sequence of operations will not make you doubt your abilities.
Cake ESTERHAZY Recipe / The simplest recipe for a DELICIOUS cake
Today we are preparing homemade Esterhazy nut cake. A step-by-step recipe will help you prepare this delicious cake for the holiday table: New Year, Christmas, Easter, Birthday, etc.
Making such a cake at home is not that difficult. In my video recipe everything is step by step - so you will succeed 100%.
Homemade liqueur "BAILEYS":
https://www.youtube.com/watch?v=eoFLzPHH6nI
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We will need:
For the test:
Squirrels – 8 pcs.
Walnuts – 200g
Sugar - 200g
Flour - 3 tbsp
Salt - a pinch
Cinnamon - a pinch
For cream:
Yolks - 5 pcs
Milk – 250g
Sugar - 150g
Butter (at least 82%) – 300g
Alcohol - 2 tbsp
Vanilla sugar - 1 pack
Boiled condensed milk - 125g (1/3 can)
And:
White chocolate – 150g
Dark chocolate – 50g
Apricot jam or jam - 2-3 tbsp
Cream - 2 tbsp
Almond petals.
Cook with pleasure!!!
Bon appetit!!!
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2016-12-10T19:31:47.000Z
Invitation to discussion and possible improvements
Create your own Esterhazy masterpiece using this recipe. Share your feedback and improvements in the comments. I am sure that this dessert will be a wonderful ending to any holiday dinner. Bon appetit.
The Esterhazy cake, a Hungarian confectionery masterpiece, named after the aristocratic gourmet, is famous not only in its homeland, but also far beyond its borders. The secret of its popularity is simple: five cake layers of meringue and almonds, decorated with a chocolate web, are interesting both in taste and texture, which delights sweet tooths all over the world.
Hungarian Esterházy cake is a delicate cake with butter cream and a traditional mesh decoration made of chocolate glaze. The almonds included in the dough can be replaced with another nut, and the custard can be varied with condensed milk. The main thing is to stick to the proportions and not to overdo it with sugar.
Ingredients:
- flour - 100 g;
- squirrels - 8 pcs.;
- hazelnuts - 200 g;
- sugar - 320 g;
- yolks - 2 pcs.;
- milk - 500 ml;
- butter - 150 g;
- condensed milk - 120 g;
- white, dark chocolate - 250 g.
Preparation
- Beat the egg whites with 160 g of sugar, mix with ground hazelnuts and 60 g of flour.
- Bake the cakes on templates at 160 degrees for 25 minutes.
- Mix milk, remaining sugar and yolks, boil.
- Add butter and condensed milk. Coat the cakes with cream.
- Decorate the Esterhazy cake with two types of chocolate.
Cake "Esterhazy" - classic recipe
Characterized by the use of almond flour for the dough, you can make it yourself by grinding the nuts into powder using a coffee grinder. There are requirements for custard - it must be rich and contain a little alcohol. The mesh decoration is painted with dark chocolate, having previously covered the top cake with white.
Ingredients:
- squirrels - 8 pcs.;
- almond flour - 60 g;
- almonds - 150 g;
- sugar - 300 g;
- yolks - 4 pcs.;
- cognac - 50 g;
- milk - 120 ml;
- condensed milk - 90 g;
- butter - 250 g;
- white and dark chocolate - 200 g.
Preparation
- Beat the whites with 250 g of sugar, flour and almonds.
- Bake the cakes for 30 minutes at 160 degrees.
- Add egg whites and 50 g of sugar to the cream and milk, boil and cool.
- Add cognac, butter and condensed milk, mix the cream for Esterhazy.
- Grease the cakes. Decorate with melted chocolate.
Esterhazy cake with walnuts is an appropriate replacement for the classic recipe. This option has been popular for hundreds of years and is famous for the availability of the component, its low cost and taste qualities that are not inferior to the original. For the dough, the nuts should be ground into flour, and if the crumbs are too large, dry them in the oven and roll again.
Ingredients:
- flour - 50 g;
- sugar - 200 g;
- squirrels - 8 pcs.;
- walnuts - 200 g;
- white and dark chocolate - 300 g;
- yolk - 4 pcs.;
- liqueur - 30 ml;
- milk - 250 ml;
- butter - 300 g;
- jam - 40 g.
Preparation
- Beat eggs with 180 g of sugar, add flour and nuts. Bake the cakes at 160 degrees for 20 minutes.
- Whisk milk, yolks and 20 g sugar. Boil the mixture for 5 minutes, cool.
- Add butter and liqueur. Grease the cakes.
- Decorate Esterhazy with jam and chocolate.
Cake "Esterhazy" without flour
“Esterhazy” without flour is distinguished by its tenderness, pleasant creamy color and fragile texture of the protein-nut mass. In order for the cake to meet the listed qualities, you should dry the almond petals in the oven and grind them into dust. When baking the cakes, they need to be protected from drying out so as not to get the taste of burnt caramel.
Ingredients:
- squirrels - 6 pcs.;
- almonds - 300 g;
- sugar - 270 g;
- yolk - 1 pc.;
- milk - 250 ml;
- butter - 250 g;
- cognac - 20 ml;
- jam - 40 g;
- fondant (white, black) - 300 g.
Preparation
- Mix 200 g of ground almonds with whipped egg whites and 200 g of sugar.
- Bake the cakes at 160 degrees for 20 minutes.
- Beat the yolk with 20 g of sugar and milk, boil. Add butter, cognac and 100 g ground almonds.
- Grease the cakes. Complete the latter with jam and sweets.
- Decorate real Esterhazy with chocolate.
The Esterhazy cake, created from the same ingredients as the cake, surpasses the latter in speed of preparation and serving. You need to bake one large cake, cut it into strips and, following tradition, soak it. The long “rest” in the refrigerator, typical for large-format products, has been replaced by a two-hour period, which saves time.
Ingredients:
- nut cake - 1 pc.;
- sugar - 150 g;
- milk - 250 ml;
- yolk - 2 pcs.;
- butter - 200 g;
- cognac - 40 ml;
- starch - 30 g;
- white and dark chocolate - 70 g each.
Preparation
- Cut the cake into 6 strips.
- Mix 150 g of sugar, yolks and starch and boil.
- Mix 100 g of butter and cognac with cream and grease the cakes.
- Decorate them with chocolate.
“Esterházy” cake is a recipe thanks to which lovers can enjoy the dessert twice as much. The delicacy differs from the traditional one not only in cut, but also in texture, which is much more interesting than the original version. True, it will take about 4 hours to prepare, but the cost is worth it.
Ingredients:
- flour - 60 g;
- milk - 350 ml;
- butter - 250 g;
- white, dark chocolate - 300 g.
- yolks - 5 pcs.;
- almonds - 280 g;
- sugar - 200 g;
- squirrels - 6 pcs.;
- eggs - 2 pcs.
Preparation
- Beat eggs with 100 g of sugar and ground almonds and bake 4 cakes.
- Beat eggs with 100 g of sugar, add flour, bake at 180 degrees for 30 minutes.
- Mix milk, 50 g of sugar and yolks, heat, add butter. Brush with cake mixture.
- Decorate Esterhazy with chocolate.
Chocolate “Esterhazy” is one of the most popular desserts, when creating which you can use any option you like. So, you can experiment and fill the entire cake with melted chocolate mixture and cream, avoiding the traditional white coating. The main thing is a high-quality product and its thick, uniform consistency.
Ingredients:
- squirrels - 8 pcs.;
- flour - 50 g;
- sugar - 260 g;
- almonds - 120 g;
- yolks - 4 pcs.;
- milk - 200 ml;
- cream - 200 g;
- butter - 250 g;
- dark chocolate - 120 g.
Preparation
- Beat the whites with 160 g of sugar.
- Add flour and ground almonds.
- Bake the cakes.
- Heat the milk, beaten yolks and 100 g of sugar.
- Add oil.
- Grease the cakes with cream.
- Fill the Esterhazy cake with chocolate.
"Esterhazy" with coconut milk
“Esterhazy” with crispy cakes, soaked in delicate coke milk cream is one of the modern versions of the sweet dessert. The secret of the golden brown crust lies in the powdered sugar, which is generously sprinkled on the cakes before going into the oven. You can enhance the effect in another way - apply the dough to the parchment in a very thin layer.
The cake with the unusual name “Esterházy” is a well-known dessert in the country of Hungary, which received its name thanks to the Hungarian aristocrat, Esterházy Pal Antal, who served as Minister of Foreign Affairs in 1848-1849. For the first time, the cake was prepared by order of the minister for his son by an unknown court chef. According to legend, the confectioner did not have the money to promote the masterpiece. Therefore, all the glory went to Minister Esterhazy. The divine taste of the delicacy is admired by sweet tooths of all countries. And, indeed, cakes made of meringue and almonds, connected with custard butter cream, and decorated on top with an unusual image of a cobweb, will not leave even the most fastidious connoisseur of desserts indifferent.
Important points for those who are preparing a cake with the unusual name “Esterhazy” for the first time
- The cakes are baked without adding flour, exclusively with nuts chopped in a blender or mixer.
- Before preparing the cake, you need to leave the whites in the room overnight, do not put them in the refrigerator.
- According to the classic recipe, the cake does not contain condensed milk!
- Cover the top cake with a moderately thick layer of sugar icing, followed by the famous chocolate spider web pattern.
Classic recipe
It is necessary to prepare the following components of the cake:
- 1 dozen eggs (be sure to separate the yolks from the whites in advance).
300 g sugar.
200 g of powdered sugar.
Vanilla sugar (one sachet).
300 g nuts (walnuts or hazelnuts).
250 g butter (fat content - 72.5% or 82%) butter.
2 tablespoons of cognac (in the original Hungarian cake recipe - apricot schnapps).
80 g flour.
1 glass of slightly warmed milk (180 ml).
100 g of any white chocolate.
100 g of any dark chocolate.
4 heaping tablespoons heavy cream.
100 g almond kernels, ground to powder.
Baking cakes.
Place hazelnut or walnut kernels in a dry, well-heated frying pan, stirring gently continuously. Grind the cooled nuts to the consistency of flour in a blender (coffee grinder). It is recommended to use an immersion blender attachment and a deep saucepan, and to prevent the crumbs from scattering, cover the top with a towel. Beat the egg whites that have sat overnight until foamy, adding sugar little by little (remember that wet dishes prevent the whites from beating well). Continue beating until stiff peaks form. Mix the resulting mixture with nuts. On paper (parchment) draw 6 cakes (each 22 cm in diameter). Apply the prepared dough onto a greased paper cake, carefully leveling it with a spatula (you can use silicone mats; even cooled cakes can be removed from them very easily). To get the perfect crust, distribute the dough from the center to the edges. For one cake you will need about 4 heaped tablespoons.
Bake the cakes at 1800 C for 10 - 15 minutes. You should constantly monitor the color of the cakes so that they do not become too dark, otherwise their taste will resemble the taste of burnt caramel. They should be golden in color and quite dense. After the baking time has expired, turn the cakes along with the baking paper so that it is on top and immediately remove it. If necessary, trim the edges with a knife and cool. Ready-made cake layers are very brittle and fragile, so experienced confectioners advise always preparing a spare cake layer in case one of them suddenly breaks slightly.
Preparing the cream.
Beat the slightly softened butter with a mixer (blender) until a fluffy, airy mass is obtained.
Mix powdered sugar with pre-separated yolks. Carefully add flour and vanilla sugar to the resulting mass.
Pour the milk into a small saucepan and place over low heat. From the moment it boils, carefully add the mixture of sugar mixture and yolks. Cognac must be added last. Boil everything over low heat until the cream forms a fairly thick consistency. Gradually add half the prepared butter and almond flour into the cooled cream and beat thoroughly.
Preparing the glaze.
The Esterhazy cake, according to the classic recipe, involves icing like regular sugar fondant (fondant). To do this, you need to sift the powdered sugar (one full glass) so that the resulting mixture is free of lumps. Place the powder in a small bowl. Slowly 
add warm boiled water (3 full tablespoons), constantly stirring with a whisk.
Once all the sugar has dissolved, the sugar fudge will be completely ready. If the filling prepared in this way is not thick enough, you should very carefully add a little more warm water.
To apply the pattern, you need to add cocoa powder to the sugar fondant.
But more often in descriptions of baking the Esterhazy cake, there is a different method of preparing glaze to decorate the dessert. It is suggested to use both boiled condensed milk and white chocolate mixed with low-fat cream as its basis.
To prepare a chocolate-based glaze, you should melt white (porous) chocolate and add heavy cream to it. “Draw” the cobweb pattern with pre-melted dark chocolate mixed with cream.
Assembling the dessert.
Place the cooled cakes on top of each other, covering each with a thick layer of cream. It is better to do this with a metal pastry spatula or a knife with an elongated blade to make the layer more even. Under no circumstances should you stack cakes on top of each other until they have cooled and dried completely.
Gently coat the top and sides with cream, using a little less of it than when greasing the cakes. Place the cake in the refrigerator for 1 hour.
Pour glaze over the surface of the finished dessert. To apply the pattern, pour the dark glaze into a parchment paper or bag and draw a circular pattern on the cake, moving in a spiral from the center to the edges. Use a skewer (toothpick) to draw, alternating lines towards the edge from the center and vice versa. The result is the famous cobweb of Esterhazy cake.
Decorate the sides of the cake with almond petals, dried in the oven at 180 C for 5 minutes. Place the finished dessert in the refrigerator and leave for a couple of hours so that the cream and glaze harden.
It is recommended to eat Esterhazy cake on the day of preparation, so that the crispy cakes do not become too soft.
Video recipe
Enjoy your tea!
Beat the chilled whites with a pinch of salt in a mixer until they form a strong foam. Continuing to beat, gradually add sugar, one tablespoon at a time. Beat until a stable, shiny foam forms that does not fall out of the bowl turned upside down. Grind the nuts in a blender into flour. If the crumbs turn out to be too large, pour them onto a baking sheet lined with parchment and dry at 150°C for 10 minutes, then grind again. Gradually add nut flour to the whites along with flour, gently mixing with a silicone spatula from bottom to top. Using a round mold with a diameter of 24 cm, using a soft pencil, draw 6 templates for the base for the cake on parchment, placing them 3-4 cm from each other - so that during laying out the dough and baking, future cakes do not interfere with each other. Spread in an even thin layer over Roll the protein mixture into circles using a knife with a long blade or a metal pastry spatula. Bake the cakes in an oven preheated to 140–150 °C until light brown, 18–20 minutes. Then remove from the oven, trim the edges with a knife if necessary and cool.
Mix 1/3 of the milk with sugar, yolks and vanilla sugar until smooth. Bring the remaining milk to a boil over low heat in a thick-bottomed saucepan. Carefully add the prepared yolks to the boiling milk, stirring constantly with a whisk. Bring to a boil again, remove from heat, cool and place in the refrigerator for 1 hour. Beat the softened butter with boiled condensed milk, gradually add one tablespoon at a time into the cream, add cherry vodka or liqueur and beat until smooth. Cool.
Grease 5 cake layers with chilled cream, and cover the sixth cake layer with a thin layer of jam heated in a water bath. Melt the white chocolate in a double boiler, stir with the cream until smooth, cover the cake on top of the jam while the chocolate is still hot. Cool slightly. When the surface has set a little, melt the dark chocolate in a water bath or in the microwave, pour it into a pound rolled out of parchment, cut off the tip of the pound and draw a spiral with chocolate along the white top of the cake, working from the center to the edge. Immediately run the tip of a knife along spiral, working from the center to the edges of the cake. Repeat the same action 8 times, dividing the cake into 8 segments. Divide each segment again, but now move from the edge to the center. You will have “feathers” on the cake. Sprinkle the sides of the cake with almond flakes, lifting and tilting it slightly; place the cake in the refrigerator for 12 hours. Remove 10–15 minutes before serving.
P.S. I wrote my changes in parentheses. Instead of six cakes, I only got 5 pieces. The main difficulty is baking these cakes at home. The white chocolate wasn't very good quality, so I used a little more cream for the glaze. Otherwise everything is quite simple.