Esterhazy history. Esterhazy nut cake - Hungarian classic

We offer to cook Esterhazy cake at home, which has gained tremendous popularity in Europe. This famous pastry consists of thin cakes, which are a protein mass with the addition of almonds and a delicate fragrant cream with cognac. The surface of Esterhazy is necessarily decorated with a characteristic mesh pattern of melted chocolate.

To date, there are several options for making Hungarian cake. Mostly the variations relate to the cream, but there are also versions of this pastry with layers of jam. If you want, experiment! And for starters, we offer to make a classic Esterhazy cake - a step-by-step recipe with a photo will make our task easier!

Ingredients:

For cakes:

• almonds - 200 g;
• flour - 2 tbsp. spoons;
• sugar - 200 g;
• egg whites - 6 pcs.

For cream:

• milk - 500 ml;
• egg yolks - 6 pcs.;
• sugar - 200 g (or to taste);
• vanilla sugar - 10 g;
• butter - 50 g;
• flour - 2 tbsp. spoons;
• cognac - 2 tbsp. spoons.

For decor:

• white chocolate - 100 g;
• dark chocolate - 50 g;
• almond petals or almond crumbs - 100 g.

Esterhazy cake step by step recipe with photos at home

1. Cakes for Esterhazy consist of whipped protein mass and almond crumbs, so the first thing to do is prepare the nuts. First we need to peel them off the skin. To do this, immediately place the entire portion of almonds in a convenient deep dish and pour boiling water over it.
   
2. After 5-10 minutes, remove the already steamed and softened skin from each nut. If the almonds are difficult to clean, drain the cooled water and pour boiling water again. Roast the peeled nuts in a dry frying pan until light golden brown.
   
3. After cooling, grind the almonds to a minimum crumb in the blender bowl.
   
4. After separating from the yolks, beat the egg whites with a mixer until a rich white foam is obtained.
   
5. Gradually add sugar and, continuing to work with a mixer, be sure to beat the mass to strong peaks (that is, if you tilt or turn the bowl over, the proteins remain motionless).
   
6. Add crushed almonds and flour to the proteins. Stir vigorously until a homogeneous mass is obtained.
   
7. Preparing blanks for cakes. To do this, we circle a round plate or any shape with a diameter of 24 cm on parchment paper with a soft pencil. In total, we will get 6 cakes of the same size, so you can immediately prepare 6 blanks. We distribute the protein mass over the oiled parchment in a thin layer, without going beyond the drawn template.
   
8. We send the workpiece to the oven preheated to 150 degrees. Bake the cake for 18-20 minutes (until light brown). If the oven allows, you can bake several cakes at once.
   
9. While the freshly baked cake is still hot, turn it over and place it on a large plate or kitchen board. Carefully, slowly, remove the parchment paper. Be careful - the crust is fragile!
   

   How to make cream for Esterhazy cake

10. In parallel, we are preparing the cream. Raw yolks are intensively rubbed with regular and vanilla sugar. Add flour and about a quarter cup of milk, mix until smooth.
    
11. Pour the remaining milk into a thick-bottomed saucepan and bring to a boil, then pour in a thin stream to the yolk mass, constantly stirring the mixture. We place the yolk-milk mass on medium heat.
    
12. Whisking constantly, bring the mixture to a boil (no need to boil).
    
13. Take the cream off the stove and set aside. Then add softened butter and cognac, mix.
    
14. We proceed to the formation of the Esterhazy cake. We put the first cake on a large plate, grease with prepared cream. Next, cover the base with a second cake layer, again apply a cream layer. Thus, we collect the whole cake. We also coat the sides of baking with cream.
    

    How to decorate an Esterhazy cake at home

15. We split a bar of white chocolate into slices and melt it in a “water bath”. Cool slightly and quickly apply to the surface. Sprinkle the sides of the cake with almond petals or almond crumbs.
    
16. Next, we make a pattern characteristic of the Esterhazy cake. To do this, melt the dark chocolate, pour into a pastry bag and apply in the form of a spiral on a layer of light chocolate.
    
17. With the tip of a toothpick or a knife blade, draw lines from the center of the cake to its edges. We get a picture that looks like a cobweb.
    
18. Next, draw lines in the opposite direction (from the edge of the cake to the center). We let the pastry soak for 3-4 hours on the shelf of the refrigerator, after which we divide the Esterhazy cake into portions and serve!
    

Enjoy soft, nutty-flavoured soaked crusts! Happy tea!

This cake is decorated with a spectacular cobweb, so it cannot be confused with any other. In addition, the cake is known for its delicate almond-creamy taste and ease of preparation. The name, of course, is strange, but if you study its history, it is easily explained. The cake is named after the famous Hungarian diplomat Pala Antal Esterházy. For the first time, this delicate delicacy was prepared for the birthday of Esterhazy's son by a cook, the best friend of the family. All the guests liked the treat so much that after a while the cake was served in the best houses of Europe to all high-ranking officials.
Thanks to the affordable Esterhazy cake recipe, any housewife in the kitchen will be able to repeat it to treat relatives and friends.

Cake Ingredients:

• Egg whites - 8 pieces
• Flour - 3 tbsp. l.
• Sugar - 200 g (1 cup)
• Walnuts - 200 g
• Salt - on the tip of a knife
• Cinnamon - 0.5 tsp

Cream Ingredients:

• Egg yolks - 4 pcs
• Fatty cream (from 33%) - 3 tbsp. l.
• Condensed milk - 1/4 cup (using a faceted glass with a volume of 250 g)
• Sugar sand - 3 tbsp. spoons
• Butter - 180 g

Chocolate Glaze Ingredients:

• White chocolate - 120 g
• Heavy cream - 2 tbsp. spoons
• Dark chocolate - 30 g

How to make an Esterhazy cake

In the original cake recipe, walnuts are proposed to be roasted and then ground to a state of flour. I don't like the taste of roasted walnuts, so I grind them raw. You can dry the nuts quite a bit so that the flour turns out crumbly and dry, but I don’t advise frying (they start to taste bitter).

Grind the nuts in the blender bowl in short pulses, constantly cleaning the walls of the adhering nut flour with a spatula.

We combine nut flour (200 g) and ordinary flour (3 tablespoons with a slide), add cinnamon (0.5 tsp), mix everything.

The more evenly you stir the dry ingredients, the more uniform the dough will be.

So, the flour is ready, now we divide the eggs into proteins and yolks. For the test, we need 8 proteins. In addition, immediately set aside four yolks in a separate bowl, they will come in handy for the cream.

In a large bowl, start beating egg whites with a pinch of salt until stiff peaks form. At the very beginning of whipping, the mass looks transparent and liquid, such as in the photo.

Only having achieved a lush light mass, we begin to pour sugar (200 g) in a thin stream. Thus, the foam will hold sugar on its surface and will not immediately fall to the bottom.

You can add sugar with a tablespoon, placing a glass next to the bowl. Do as you like, but do not completely pour out all the sugar in one go.

How to make cream for Esterhazy cake

Combine condensed milk (1/4 faceted glass) with cream (3 tablespoons) in a saucepan and bring to a boil.

Rub the yolks (4 pcs.) With sugar (3 tablespoons) and a thin stream, stirring constantly, pour them into hot cream with milk.

Bring the mixture to a boil and turn off. Pour into another bowl so that the custard part of the cream cools faster.

When the mixture has completely cooled, add it to the whipped butter (180 g).

Beat together for a couple of minutes.

We collect the cake, lubricating all the cakes with cream (except the top one).

Optionally, you can choose another version of the cream for the Esterhazy cake: choose in the selection.

How to make chocolate icing for Esterhazy cake

Melt white chocolate (120 g) in the usual way. You can do this in short pulses in the microwave, stirring from time to time so that the chocolate does not overheat. You can melt it in a water bath. I usually do this: I boil water in a saucepan, then take it off the heat and put a bowl of chocolate pieces on top. Then I cover everything with a lid and leave for five minutes.

After 5-10 minutes, you just need to mix the chocolate mixture and add cream (1.5 tablespoons)

We prepare dark chocolate icing in a similar way (only I put less cream (an incomplete tablespoon), since there is less chocolate itself than white).

Cool the resulting icing a little, pour the cake and coat the sides.

With melted dark chocolate, draw a cobweb on the top cake. It can be done in various ways:

• First, draw a spiral, then draw with a knife (or the tip of a toothpick) eight times from the edges to the center.
• We spread the icing in a cornet (a small pastry bag) and squeeze it in the form of a snowflake onto the cake, then “draw” circles of different diameters on this snowflake. It turns out a cobweb.

How to make a cobweb? To avoid messing up the piping bag for such a small amount of chocolate icing, you can make a cornet out of baking paper and put the icing in a regular plastic bag.

Before serving, send the cake to the refrigerator for several hours so that it is better soaked.

Today, there are a huge number of variations of this popular cake: for example, in some recipes there is a layer of apricot jam. Another option for making a cake is with almond or hazelnut flour. There are hostesses who mix several types of flour and add them to the dough for cakes. You can also experiment with the composition of the cakes and cream options.

I tried, I plan to bake Esterhazy on such flour in the near future, I will definitely share the results.

I will be glad to your comments, reviews to the recipe. Share your opinions, comments, photos of finished cakes!

If you will post photos on Instagram, please indicate the tag #pirogeevo or #pirogeevo so that I can find your photos on the network. Thank you!

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This delicious nut cake has its own original history of origin and creation in the form we know. The authorship of the invention is tirelessly defended by culinary specialists from several European countries - Belgium, Austria, Germany, Switzerland.

One thing is certain: the classic Esterházy got its name from the name of the diplomat of the Hungarian princely family, Pala Antal Esterházy, who lived in the late 18th - early 19th centuries. The prince also served as Minister of Foreign Affairs, was a member of the Hungarian Academy of Sciences, but at the same time lived and performed functional duties periodically in Belgium, and sometimes in Switzerland.

Among the versions of the creation of the masterpiece, two stand out. According to one of them, the treat was invented and prepared by the diplomat's personal chef on his orders. The dessert was allegedly intended to treat guests at high receptions and, of course, was named after the host of the celebration. The second version says that the talented prince himself loved to cook, conduct culinary experiments, and once, in honor of his son's birthday, he came up with and prepared such an exquisite cake.

The recipe is not very complicated, but requires attention and time. The cake is quite expensive, it contains hazelnut and almond nut flour, hazelnut praline, butter, apricot jam, eggs, chocolate. In some versions of the recipe, cognac or cherry vodka is present (to add to the cream), and almonds and hazelnuts are partially replaced by walnuts.

For this dessert, a cream with nut praline is prepared. If you don’t feel like messing with pralines, you don’t have the right products, then you can simplify the recipe by replacing the nut topping with boiled condensed milk.


According to the classic recipe, the cake should be decorated with almond petals on the sides, and pour melted white and dark chocolate on top. On the chocolate that has not yet hardened, with the help of a knife, a simple pattern is made, which resembles a cobweb to some, and the ornament of an Arab arafatka scarf to others.

Esterhazy - cake very satisfying due to the high amount of fats and carbohydrates. Its calorie content is about 350 Kcal/100g.

Ingredients

for daquoise cakes

Recipe Information

• Cuisine:Hungarian
• Type of dish: cake
• Cooking method: in the oven
• 3 h

• proteins - 300 g
• granulated sugar - 300 g
• hazelnuts - 200 g
• almonds - 100 g
• salt - a pinch

for muslin cream (prepared from custard with praline and butter)

custard (300 g)

• milk - 250 ml
• granulated sugar - 3 tbsp. l.
• yolks - 3 pieces
• cornstarch - 3 tbsp.

praline (200 g)

• sugar - 100 g
• hazelnuts - 100 g

Also

• butter - 300 g

For decoration

• apricot jam - 2 tbsp
• white chocolate - 100 g
• milk chocolate - 30 g
• almond petals - 50 g.

How to cook

Custard

Place egg yolks, sugar and starch in a small bowl.


Grind to a homogeneous consistency.


Heat 1/3 serving of milk in the microwave or on the stove. Pour milk into the yolks in a thin stream.


Stir until sugar dissolves.


Boil the remaining milk, pour in a thin stream into the egg mixture.

If you do not like or you are contraindicated cow's milk, you can use coconut milk to make the cream.

Cook the cream over low heat, constantly stirring with a spoon or whisk. The cream should thicken slightly to the consistency of condensed milk.


Remove bowl from heat, cover with cling film. That is, the film must touch the cream in order to prevent the formation of a crust or foam on its surface. Allow to cool to room temperature.

Praline

Pour sugar into a saucepan and heat until melted and caramelized. Add roasted nuts. Mix. Put the caramelized nuts on a foil greased with vegetable oil and let cool.


Put the cooled caramelized nuts in a blender and chop. The process is quite long, first there will be a nut crumb.


Continue blending until creamy. This is how the praline turned out. If you are preparing this delicacy for the first time, I advise you to familiarize yourself with, with all the nuances and subtleties.

Muslin cream

In a large bowl beat butter until smooth.


Add chilled custard in portions of 1 tablespoon, beating the mass until smooth.


So gradually introduce the entire custard.


At the end, add pralines in parts.


The cream will turn out gentle with a nutty aftertaste. If desired, you can add 2 tbsp to the cream. l. coconut flakes.

Korzhi daquoise

Beat egg whites to stiff peaks with a pinch of salt. The list of ingredients indicates that you need to take 300 g of proteins. How many eggs will you need then? The weight of one average chicken egg of category 1 is approximately 35 g. With simple calculations, it turns out that you need to separate the proteins from 8-9 eggs.

For egg whites to beat better, remove the eggs from the refrigerator in advance. Proteins at room temperature are enriched with oxygen faster and rise more easily.

Add sugar in batches.


Whisk until the sugar is completely dissolved.


Add nuts to egg whites. (The nuts were pre-fried, peeled and ground in a blender to a state of fine crumbs, similar to flour).


Mix gently with a spatula.

Some chefs add a small amount of cinnamon to the protein-nut mass for flavor.

Transfer the dough into a pastry bag with a thick nozzle.


On the back of the parchment, draw circles of the desired diameter (this will be the markup) so that all the cakes are even. Usually I make cakes with a diameter of 24 cm. The larger the diameter, the smaller the cakes will be and the lower the cake will be, and vice versa. Grease the front side of the paper with a little butter. Deposit the dough, layer thickness is approximately 7 mm.


The cakes are ready for baking. If your oven does not allow you to bake several cakes at once, having deposited part of the dough, hide the rest in the refrigerator, covering it with cling film so that the proteins do not “settle”.


Bake cakes at a temperature of 170 degrees for 20-25 minutes. Ready cakes should be light beige in color.


Remove the cakes from the oven, turn them over on the table so that parchment paper is on top. Before the cake has cooled, carefully remove the paper. Do this carefully, as the shortcakes are very delicate and fragile, they can easily crack or break.

The same cakes can be used to make the famous Kyiv cake.

We begin to collect the cake when the cakes have cooled.

Cake assembly

Put the first cake on the substrate, spread it with cream.


Put the next cake on top.


And also apply cream. So collect the whole cake.


Brush the top layer with apricot jam.

Apricot jam can be replaced with plum, peach. If using too thick jam, bring it to the consistency of jam: add a couple of tablespoons of water, heat a little and rub through an iron sieve.

Grease the sides of the cake with the remaining cream and sprinkle with almond petals.

Melt white chocolate, pour over apricot jam, smooth with a wide knife, draw a spiral with black melted chocolate.

With a knife (or toothpick, match) draw 4 strips from the center to the edges and 4 strips from the edges to the center. Thus, we visually first divide the cake into 4 parts, then into 8. This will turn out to be a cobweb on the cake.

The decoration as a whole is unpretentious, but looks very presentable. Another pattern also looks beautiful, for example, straight or wavy stripes of dark chocolate crossed out with a perpendicular line, or figured stripes in the form of a flower.

You can decorate the dessert and vice versa: first fill the surface with dark chocolate, and then draw a cobweb on top with white chocolate. Sometimes nuts are laid out along the edges of the cake, chocolate lace is inserted.

Put the finished treat in the refrigerator so that the cream freezes, but not for long.

If the Napoleon cake is kept for at least 10-12 hours in the refrigerator for impregnation, then it is advisable to serve this Hungarian cake on the same day, without waiting for the cakes to soften. From a long standing and from a warm cream, the cakes become soft, and the whole relish of the recipe is just that they crunch.

Additional crunch is given by nuts and almond petals. Although, perhaps you prefer soft and soaked cakes, and this is your right.

On a note:

• To prevent the chocolate from burning and becoming too thick when melted over a fire, add a little heavy cream (10 g) to the bowl. It can also be melted in a water bath, in a microwave oven.
• For simultaneous cooking of 2-4 cakes in the oven, they can be placed on the upper and lower baking sheets. And so that they are evenly baked, periodically rearrange the baking sheets, swapping them.
• Based on this cake recipe, a cake of the same name is prepared. It is made easier and faster because one large rectangular cake is baked. After cooling, it is cut into small rectangles of the desired size and assembled into several rectangular cakes. The pattern for decorating this work is drawn in the form of melted chocolate stripes drawn and crossed across.

7-9 servings

3 hours 35-55 minutes

381-384 kcal

5 /5 (1 )

Esterhazy almond cake recipe

Kitchenware: 21 cm template, measuring utensils and kitchen scales, several deep containers, three sheets of baking paper, a pencil and scissors, a large whisk, a food processor or mixer, a fine sieve, a silicone spatula, a pastry bag, a saucepan or a small saucepan with a thick bottom, a toothpick .

Ingredients

whites of selected chicken eggs	240-250 ml (7-8 pieces)
powdered sugar	280-300 g
almond flour	240-250 g
cinnamon	6-8 g
milk (fat content not less than 15%)	380-400 ml
granulated sugar	90-100 g
vanilla sugar	10-12 g
starch (any)	30-35 g
butter (72% fat)	240-250 g
rum (kirsch or cognac)	30-35 ml
apricot jam	45-55 ml
White chocolate	90-100 g
black chocolate	20-25 g
almond petals	45-50 g
selected chicken egg yolks	100-120 ml (3-4 pieces)
salt	1 pinch

Step by step cooking

Let's prepare the dough

1. On three sheets of baking paper, we will make markings for six cakes, using a template with a diameter of 21 cm.
   
2. In a deep bowl, combine 240-250 g of almond flour and 6-8 g of cinnamon.
   


3. Pour a pinch of salt into 240-250 ml of proteins aged at room temperature for a day.
   


4. Partially add 240-250 g of powdered sugar to the protein mass and beat the mass until stable peaks appear and the pieces of powdered sugar are completely dissolved.
   
5. Gently, in several stages, pour the almond mixture into the resulting mass, sifting it through a fine sieve.
   

We form and bake cakes

Let's make cream

1. Pour 380-400 ml of milk into a saucepan and bring it to a boil.



2. Thoroughly stir the prepared components with a whisk until a homogeneous liquid consistency is obtained.
   
3. While constantly stirring the yolk mass, pour in the boiled milk in a thin stream.
   


4. Intensively stirring the milk-egg mass, cook it until thickened.
   
5. We shift the prepared cream into a bowl and cool it to room temperature, stirring occasionally to avoid the formation of a crust.
   
6. In a separate container, beat with a mixer 240-250 g of pre-softened butter for 7 minutes.
   
7. Add the cooled custard one tablespoon at a time, beating the mass thoroughly after each addition.
   
8. At the end, pour in 30-35 ml of rum there and again mix the mass with a mixer.
   

Assembling the cake

Decorate the cake

Video of the Esterhazy cake recipe with almond cakes

The video below will provide you with detailed instructions for preparing and decorating the Esterhazy cake according to the above recipe.

Esterhazy almond chocolate cake recipe

Cooking time: 2:25-2:45.
Calorie content (per 100 g): 380-384 kcal.
Servings: from 7 to 9.
Kitchenware: food processor, coffee grinder, deep bowls, silicone spatula, kitchen scale and measuring cup, flat plate, pencil and scissors, baking paper, pastry bag, saucepan.

Ingredients

egg whites	8 pcs.
granulated sugar	310-350 g
shelled walnuts	180-200 g
Wheat flour	45-50 g
cinnamon	1 pinch
salt	1 pinch
almond petals	45-50 g
milk	110-120 ml
heavy cream	140-155 ml
condensed milk	45-50 ml
chicken egg yolks	4 things.
butter	280-300 g
White chocolate	180-200 g
black chocolate	45-50 g

Step by step cooking

Let's cook the cakes

We form and bake cakes

Let's make cream

Assembling the cake

Esterhazy almond chocolate cake recipe video

You can follow the entire process of making the Esterhazy cake described above in the video below.

Delicious Butter Custard Cake

• 200 g proteins (~ 6 pieces)
• 200 g nuts (I have hazelnuts)
• 130 g sugar
• 15 g flour
• a pinch of salt

Cream:

• 200 g butter
• 120 g boiled condensed milk
• 200 ml milk
• 2 yolks
• 40 g sugar
• 20 g flour
• 10 g vanilla sugar

Also:

• 100 g white chocolate
• 4-6 art. l. cream
• 0.3 tsp gelatin (2 g)
• 30 g dark chocolate
• almond petals

For my husband's recent birthday, I cooked a cake that he asked for the day before - Esterhazy. As always, popular recipes, like the Esterhazy cake, do not have any classic recipe, there may be variations. But usually it is the base of baked cakes based on nut meringue, and butter cream with the addition of custard and boiled condensed milk. Nuts can be used according to your taste and availability, originally cooked with almonds, I have a positive attitude towards almonds, but I wanted something more expressive, so I chose a more expressive hazelnut)) You can also cook with walnuts, it will also be excellent, and quite budget. Whatever nuts you choose, they must be fresh, of high quality. The cream is not difficult to prepare, everything else is the same, I will describe everything in detail in the recipe.
And now, of course, about the result, the cake turned out to be very, very tasty, soft in structure, soaked, slightly viscous, vanilla-caramel-creamy in taste with a delicious hint of roasted hazelnuts! This is not a soft mousse-biscuit cake that melts in your mouth, no, this cake is completely different, more solid, satisfying, with butter cream, but it is simply delicious. Very tasty, I am very satisfied, all the guests also appreciated!
P.S. By the way, although the cake is similar in ingredients, it tastes completely different))

Cooking:

Let's prepare the nuts.
I prefer to buy hazelnuts unroasted and toast them myself in the oven. The fact is that roasted nuts are stored much worse, so there is a high probability of getting a rancid and low-quality product in the store. I advise you to take with a margin of 250 g of hazelnuts (or other nuts of your choice).
Spread hazelnuts on a baking sheet, put in an oven preheated to 200 degrees.
Cook 5-8 minutes (I cooked 8 minutes). Be very careful, nuts can burn quickly. When the skin is well cracked and darkened, then they are ready.

Cool the nuts and remove the husks. Check for low-quality dark copies.

Finely chop the nuts, add flour and a pinch of salt.

Whisk egg whites to peaks, gradually adding sugar. Sufficiently whipped, this is when the proteins do not fall out when turning the bowl.

Add chopped nuts, gently mix them with a spatula from the bottom up, trying not to upset the mass.

It is necessary to bake 8 cakes, for this, circle a plate with a diameter of 20 cm on baking paper, then turn the sheet over to the other side. There should be four sheets, each with two circles. I advise you to do this in advance.
Spread the dough out and flatten into thin circles.

Bake in a preheated oven at 160 degrees for about 15-25 minutes.
I baked everything in two batches, four cakes at a time, swapping the top and bottom in the middle of baking.

Leave the finished cakes for at least a couple of hours to strengthen the structure, then turn over and carefully separate the paper from them.

Cooking cream.
Yolks, sugar, vanilla sugar, flour put in a container, add a little milk, mix well.

Heat the rest of the milk in a heavy bottomed saucepan until hot. Pour it into the yolk mass, while stirring, then pour back into the saucepan.
Cook until lightly thickened, stirring all the time with a spatula or whisk.
Cool down completely.

Whip the butter until it becomes noticeably lighter. Butter should be at room temperature and soft (take it out of the fridge ahead of time).

Then, gradually add the custard, beating each time until smooth.

Add condensed milk, beat.
I used a can of condensed milk I cooked myself, you can take a ready-made boiled one if you are sure of its quality.

Here is the cream. Taste to taste, you can add a little more condensed milk or powdered sugar to taste.

Assemble the cake by smearing the cakes with cream.

That's how it works.
Put the cake in the refrigerator for impregnation, overnight.

To cover, melt the white chocolate in a water bath or in the microwave. When melting, my white chocolate turned yellow)) which is definitely not suitable for a white top, so I gradually added 6 tbsp. l. cream 20%, then the mass turned white again. Add swollen gelatin to dissolve. Cool down.

Water the cake.

Draw a spiral on top of the melted dark chocolate from the cornet.
Then make 8 movements with a toothpick from the center to the edge, and then between them in the middle in the opposite direction, also 8 times. It turns out something like a cobweb. Unfortunately, my white mass quickly froze while I was drowning dark chocolate, and as a result, the drawing did not turn out to be as similar to a cobweb as I would like ((
Therefore, I emphasize that you need to do this immediately, without delay, that is, pour white fill, immediately a spiral of chocolate, and immediately draw lines, that is, you should have everything you need at hand.

Garnish the sides with almond flakes.

Here is the cut of the cake.

I additionally decorated the top with sugar beads.
Before serving from the refrigerator, be sure to let the cake warm at room temperature for about 20-30 minutes, so the taste will be more fully revealed and the structure will be softer.
Esterhazy cake has not only an original appearance, but also an excellent taste. Delicious!