Esterhazy Cake
The name Esterhazy Cake is associated with an old Hungarian princely family. Some believe that the dessert was invented by one of the representatives of this family, who was supposedly fond of cooking. But such a legend seems utopian: it is unlikely that a nobleman could appear in the kitchen in principle. Therefore, we prefer the version that the cake was once prepared by a pastry chef serving in the princely kitchen to celebrate the name day of one of the young Esterhazy. The name of the chef, unfortunately, has faded into oblivion, but the dessert itself lives on to this day and enjoys incredible popularity around the world. If you want to try the best version of Esterhazy cake, go to Hungary or Austria: local pastry chefs reproduce the traditional recipe flawlessly!
INGREDIENTS
flour 3 tablespoons.
sugar 1 tbsp.
fresh egg whites 8 pcs.
peeled walnuts 200 grams
pinch of cinnamon
salt
For the glaze:
white chocolate 200 gr
dark chocolate 50 g
33-35% cream 2 tablespoons
almond shavings for sprinkles
For the cream:
egg (yolk) 4 pcs.
Boiled condensed milk 1/4 tbsp.
Cherry vodka kirsch 2 tbsp.
milk 0,5 tbsp.
sugar 3/4 tbsp.
Coconut milk 0,5 tbsp.
butter 300 g
vanilla sugar 3 tsp.
apricot jam 2 tbsp.
STEP BY STEP RECIPE
Step 1
Prepare the cake batter. Beat with a mixer the cooled whites with a pinch of salt into a strong foam. Continue beating and gradually add the sugar, one tablespoon at a time. Beat until a stiff, glossy froth forms and does not fall out when the bowl is turned upside down.
Step 2.
Grind the nuts in a blender into flour. If the crumbs are too coarse, pour them onto a parchment-lined baking tray and dry at 150°C for 10 minutes, then grind again. Gradually add the nut flour to the whites along with the cinnamon and flour, stirring gently with a silicone spatula from bottom to top.
Step 3
Using a 24 cm round shape, draw 6 cake base templates with a soft, plain pencil on parchment, placing them 3 to 4 cm apart so that the future cakes do not interfere with one another during baking.
Step 4.
Spread the protein mixture evenly in a thin layer in the circles, using a knife with a long blade or a pastry metal spatula. Bake the cakes in a preheated 140-150°C oven until light brown, 18-20 minutes. Then remove from the oven, trim the edges with a knife if necessary, and cool.
Step 5
For the cake cream, mix the coconut milk and cow's milk very thoroughly with a mixer so that no coconut milk clots remain. Beat 1/3 of the milk alternately with the sugar, yolks and vanilla sugar until smooth.
Step 6.
Bring the remaining milk to a boil in a heavy-bottomed saucepan over low heat. Carefully pour the yolk mixture prepared in step 5 into the boiling milk, stirring constantly with a whisk. Bring to the boil once more, remove from the heat, cool, and place in the refrigerator for 1 hour.
Step 7
Beat the soft butter and boiled condensed milk, gradually add one tablespoon at a time to the cake cream, add cherry vodka or liqueur and whisk until smooth. Chill.
Step 8
Spread the cooled cream on 5 of the cakes and cover the sixth with a thin layer of jam heated in a water bath. Melt the white chocolate in a water bath, stir in the cream until smooth, and cover the cake with the jam while the chocolate is still hot. Cool slightly.
Step 9
When the surface of the cake has slightly set, melt the dark chocolate in a water bath or in the microwave, pour it into a pound cake rolled in parchment, cut off the tip of the pound cake and draw a spiral of chocolate on the white cake top, working from the center to the edge.
Step 10
lmmediately run the tip of the knife in a 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 moving from the edge to the center. You will have "feathers" on the cake.
Step 11
Sprinkle the sides of the Esterhazy cake with the almond shavings, slightly lifting and tilting it; place the dessert in the refrigerator for 12 hours. Remove 10-15 minutes before serving.
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