Esterhazy cake Alexander Seleznev. How to cook esterhazy - an exquisite confection (photo and video tips)

Do you want to visit a fabulous ball without leaving your home? Then get ready to try the most exquisite dessert in Europe - the Esterhazy cake. His recipe is still a mystery, but we will try to lift the veil of secrecy.

This cake was first prepared in the 19th century and named after the prince and diplomat Esterhazy. Since then, confectioners all over the world have puzzled over the secret of the original recipe and have come up with their own variations.

Esterhazy cake - classic recipe

This recipe is suitable not only for a social event, but also for a romantic dinner for two. If you are preparing it for your significant other, decorate the cake with fresh strawberries or place a chocolate heart in the center.

Cake Ingredients

• Egg white - 6 pcs.
• Almond - 180 gr
• Sugar - 180 gr

1. Roast the almonds in the oven until golden brown. Grind nuts in a blender. Whip the egg whites into a thick foam. With the mixer running, gradually add the sugar and continue beating until the egg whites hold their shape. Add ground almonds and stir gently.
2. Line a baking sheet with parchment paper and lightly grease it with oil. Put the dough and spread it in a thin layer over the surface. You can bake several round cakes, or you can make one large rectangular cake so that you can cut it into pieces when assembling the cake. It all depends on your imagination and how you want to see the cake in the end.
3. Cakes should be baked in a well-heated oven at a temperature of 160-180 degrees.

• Egg yolks - 6 pcs.
• Butter - 270 gr
• Milk - 0.8 cups
• Sugar - 90 gr
• Vanilla sugar - 1 sachet
• Cognac - 3 tablespoons
• White chocolate - 180 gr
• Dark chocolate - 45 gr

1. Rub the yolks with sugar and vanilla, add three tablespoons of milk. Heat the remaining milk in a heavy bottomed saucepan. Gradually add the yolk mixture to the warm milk. Stir constantly and turn off the heat as soon as the cream begins to boil. Cool it down and put it in the refrigerator.
2. Add softened butter to the chilled cream. It should be at room temperature. Beat the cream with a mixer until a homogeneous airy mass, and at the very end put three tablespoons of cognac.
3. Assemble the cake, covering each cake with cream. Boil the white chocolate twice in a water bath and pour it over the top layer of the cake. Spread over the entire surface, not forgetting the sides.
4. Boil the dark chocolate twice in the same way. Make a small bag of parchment, put the chocolate in it, cut off the tip and draw thin lines. This is the most pleasant moment, because you can endlessly fantasize and come up with new options for decorating the cake. For example, draw a spiral from the center on round cakes or make several diagonal lines. The main thing is not to waste time so that the white icing does not have time to grab. After all the lines are ready, take a knife or knitting needle and make patterns on the cake.
5. 8. It remains only to sprinkle the sides of the cake with almond crumbs. You can buy it or make it yourself. To do this, soak the almonds in warm water for 20 minutes, peel and cut into thin slices with a knife or chop in a blender.

Esterhazy cake - recipe with raspberry jam

And this option is suitable for working ladies. Although it is far from the original, such a cake will decorate any evening. Even if it's a hard day's evening.

• Ready-made puff pastry without yeast - 1 package
• Raspberry jam
• Powdered sugar - 1 cup
• Vanillin - 2 teaspoons
• Milk - a few tablespoons
• Dark chocolate, shredded - 1/4 cup
• Warm butter - 1 teaspoon

1. Roll out the dough into three squares 20 cm wide. Line a baking sheet with parchment and place the cakes. Poke holes with a fork every centimeter across the entire surface of the dough and refrigerate for 10 minutes. Puff pastry is best baked cold.
2. Cover the cakes with another layer of parchment, place a second baking sheet on it. So the dough will not rise too high during baking, the cakes will be thin and crispy.
3. Bake the cakes for 15 minutes at a temperature of 220 degrees. then remove the top baking sheet and parchment, reduce the temperature to 180 degrees and leave the dough in the oven for another 5 minutes. Before assembling the cake, the cakes must cool.
4. For the glaze, mix 4 cups of powdered sugar, 1 cup of butter, vanilla and a couple of tablespoons of milk. Beat until smooth, if frosting is too thick, add more milk.
5. Assemble the cake, coating each layer first with frosting, then with a layer of raspberry jam. It is better to cover the cakes in the middle of the cake with icing on both sides, so that the jam is between two layers of icing.
6. Melt dark chocolate, add butter and stir. fill the top of the cake with white icing, and draw thin lines with dark icing. Draw a knife across the lines to create a pattern that is characteristic of an Esterhazy cake.
7. Place the cake in the refrigerator for a couple of hours before serving.

Interesting articles

Do you want to visit a fabulous ball without leaving your home? Then get ready to try the most exquisite dessert in Europe - the Esterhazy cake. His recipe is still a mystery, but we will try to lift the veil of secrecy.

This cake was first prepared in the 19th century and named after the prince and diplomat Esterhazy. Since then, confectioners all over the world have puzzled over the secret of the original recipe and have come up with their own variations.

Esterhazy cake - classic recipe

This recipe is suitable not only for a social event, but also for a romantic dinner for two. If you are preparing it for your significant other, decorate the cake with fresh strawberries or place a chocolate heart in the center.

• Egg white - 6 pcs.
• Almond - 180 gr
• Sugar - 180 gr

• Egg yolks - 6 pcs.
• Butter - 270 gr
• Milk - 0.8 cups
• Sugar - 90 gr
• Vanilla sugar - 1 sachet
• Cognac - 3 tablespoons
• White chocolate - 180 gr
• Dark chocolate - 45 gr

Esterhazy cake - recipe with raspberry jam

And this option is suitable for working ladies. Although it is far from the original, such a cake will decorate any evening. Even if it's a hard day's evening.

• Ready-made puff pastry without yeast - 1 package
• Raspberry jam
• Powdered sugar - 1 cup
• Vanillin - 2 teaspoons
• Milk - a few tablespoons
• Dark chocolate, shredded - 1/4 cup
• Warm butter - 1 teaspoon

1. 1. Roll out the dough into three squares 20 cm wide. Line a baking sheet with parchment and place the cakes. Poke holes with a fork every centimeter across the entire surface of the dough and refrigerate for 10 minutes. Puff pastry is best baked cold.
2. 2. Cover the cakes with another layer of parchment, put a second baking sheet on it. So the dough will not rise too high during baking, the cakes will be thin and crispy.
3. 3. Bake the cakes for 15 minutes at a temperature of 220 degrees. then remove the top baking sheet and parchment, reduce the temperature to 180 degrees and leave the dough in the oven for another 5 minutes. Before assembling the cake, the cakes must cool.
4. 4. For the glaze, mix 4 cups of powdered sugar, 1 cup of butter, vanilla and a couple of tablespoons of milk. Beat until smooth, if frosting is too thick, add more milk.
5. 5. Assemble the cake, covering each cake first with icing, then with a layer of raspberry jam. It is better to cover the cakes in the middle of the cake with icing on both sides, so that the jam is between two layers of icing.
6. 6. Melt dark chocolate, add butter and stir. fill the top of the cake with white icing, and draw thin lines with dark icing. Draw a knife across the lines to create a pattern that is characteristic of an Esterhazy cake.
7. 7. Before drinking tea, put the cake in the refrigerator for a couple of hours.

The Hungarian chocolate and nut cake "Esterhazy" got its name in honor of the Minister of Foreign Affairs of the Austrian Monarchy Pala Antal Esterhazy. He lived in the 19th century and was a great gourmet, which is probably why the confectioners named the dessert after him. If you are lucky enough to visit Hungary, be sure to try this legendary delicacy, which can only be prepared and sold by Esterhazy confectionery and restaurants. Of course, the cake recipe is kept secret, but people somehow learned some of the subtleties of its preparation, because one day everything secret becomes clear ... Let's try to cook the classic Esterhazy cake at home. You will see for yourself how delicious it is!

"Esterhazy": nut tenderness

Crispy nut cakes, moderately sweet and melt in your mouth, are a feature of the Hungarian dessert. Yes, the composition of the Esterhazy cake does not include flour, so it can be considered dietary. To make the dough, egg whites are whipped into a stiff foam with sugar and nut crumbs, but in some recipes you can find flour and butter. For an exquisite flavor, walnut liqueur, amaretto or baileys are often added to the dough, as well as spices such as cinnamon and vanilla.

5-6 cakes are baked, which are smeared with custard or butter-custard, and the cake is covered with chocolate icing on top. You can add a little cognac or liquor to the cream for aroma and richness of taste. Another feature of Esterhazy is the application of a pattern in the form of a spiral ornament to the icing - from the center to the edges of the cake. For this reason, the dessert is sometimes called "Gossamer". After that, lines are drawn with a toothpick, diverging from the center, like the sun's rays.

The cake is decorated with almond petals, nuts and chocolate and must be put in the refrigerator for impregnation.

How to peel nuts

Walnuts and hazelnuts can be easily removed from the husk if they are soaked in boiling water for 5 minutes, however, after that it is necessary to dry the nuts in the air, otherwise the kernels will not be ground into crumbs. The husk is easily separated if you roast the nuts in a frying pan for 5 minutes or bake in the oven for 10 minutes at 150 ° C. You need to stir the nuts in the pan, but this is not necessary in the oven. After roasting, put the nuts on a towel, let them cool and rub between your palms - the skin will easily move away from the kernels!

With will have to tinker a little longer. First, it is poured with boiling water for 15 minutes, and then washed under cold water in a colander - 3 minutes, no less. After that, it is enough to lightly press the nut with your fingers so that it pops out of the peel. You can do even easier by soaking the almonds overnight - the result will be the same. All you have to do is toast the nuts in the oven at 80°C until they are crispy again, or toast them for 10 minutes at 180°C. Don't forget to stir!

Beat egg whites right!

It's best if you beat egg whites at room temperature, as this makes them more airy. However, since it is easier to separate the whites from the yolks when cold, it is recommended to do this first and then leave the whites at room temperature so that they warm up a little. Dishes should be well washed and dried, as the main enemies of stable protein foam are grease and excess moisture. For this reason, it is not recommended to use plastic that has a porous structure. An oil film may remain in the depths of the pores, which will interfere with obtaining stable peaks.

For the density of the protein mass, a pinch of salt is added to the proteins at the very beginning, or a pinch of citric acid is added at the very end. It is better to add sugar not immediately, but when the proteins are beaten to a thick foam.

At first, the whipping speed should be minimal, but then it should be increased to medium. As soon as the mass becomes shiny and dense, and the peaks hold their shape, turn off the mixer!

If you do not want to grind nuts, use ready-made almond flour - this will make your life much easier and make the cakes more uniform, since it is not always possible to turn nuts into dust at home.

In classic Esterhazy cake recipes, fondant is made to decorate the top cake, but it is too complex, so modern pastry chefs prefer to use melted - it's fast and delicious! If you still decide to make the glaze, add a little lemon juice to it - a touch of sourness will not hurt and make the cake more refined. Similarly, instead of custard, you can take nut butter.

It often happens that when removing the cakes from the baking sheet, you can break them. Don't worry - they stick together easily with cream! That is why paper circles are used for baking, and not a form from which it is almost impossible to pull out a nut cake.

There is one subtlety so that the fondant covers the cake evenly. First, a little water is added to the apricot or peach jam, after which the jam is whipped and a thin layer is applied to the top and sides of the cake. After drying, you can apply fondant - and it will lie evenly and beautifully!

Cooking the Esterhazy cake: a step by step recipe

We offer to cook Hungarian walnut cake at home. Of course, you will have to make an effort, but the result is worth it, because the taste of the dessert is so pleasant and unusual that you will fall in love with it at first sight!

Let's prepare the ingredients.

For cakes:

• 9 egg whites
• 250 g sugar
• 250 g walnuts
• 0.5 tsp cinnamon
• a pinch of salt

For cream:

• 200 ml milk
• 100 g sugar
• 2 eggs
• 20 g cornstarch
• 20 g flour
• 200 g boiled condensed milk
• 200 g butter
• 1 tsp vanilla sugar

To decorate the cake:

• 200 g white chocolate
• 50 g dark chocolate
• 50 g walnuts or almond flakes

Cooking steps:

1. Fry walnuts in a pan, after which they will be easily peeled off.
2. Grind the nuts in a blender until very fine crumbs.
3. Whip egg whites with a pinch of salt until stiff peaks form.
4. Add sugar in small amounts while continuing to beat.
5. When the protein mass becomes dense and holds its shape well, add cinnamon and nuts to it.
6. Gently mix the dough, trying to keep it light and airy.
7. On baking paper, draw a circle with a diameter of 20-25 cm.
8. Spoon batter onto it and smooth it out. Distribute the mass so that it is enough for 4-6 cakes.
9. Bake the cakes for 25-30 minutes at 160°C.
10. Beat eggs with sugar for cream.
11. Add starch and flour to the egg mixture, mix well.
12. Heat milk with vanilla sugar.
13. Pour some of the warm milk into the cream in a thin stream and mix.
14. Bring the remaining milk to a boil.
15. Pour the sweet egg mass into the milk in small portions, stirring constantly.
16. Bring cream to a boil, remove from heat and set aside.
17. Beat soft butter with boiled condensed milk.
18. Gradually pour in the cooled custard, continuing to stir until smooth.
19. Layer the meringue layers with cream, including the top cake.
20. Coat the sides of the cake with cream.
21. Melt white chocolate in a water bath.
22. Fill the top of the cake with chocolate.
23. Melt dark chocolate in a water bath.
24. Fill a pastry bag with dark chocolate and draw a spiral from the middle to the edges of the top cake.
25. With a toothpick or a knife, draw lines from the center to the edges of the cake, and between them, draw lines from the edges of the cake to its middle.
26. Garnish the sides of the cake with nut crumbs or almond flakes.
27. Place the cake in the refrigerator overnight.

Some sweet tooth argue that Esterhazy is best eaten on the day of preparation, as the nut crusts can get too soaked in cream and lose their crispy texture. However, it all depends on your taste, because someone, on the contrary, likes a soft cake.

Esterhazy with hazelnuts

The taste of this cake is especially delicate and noble - and all thanks to hazelnuts! You will certainly enjoy such an exquisite delicacy, and if you have already roughly understood how the dessert is prepared, it will be much easier for you ...

For test:

• 8 eggs
• 300 g sugar
• 300 g chopped hazelnuts

For cream:

• 200 ml milk
• 100 g sugar
• 2 yolks
• 1 tsp vanilla sugar
• 1 st. l. flour
• 300 g butter
• 300 g condensed milk

To decorate:

• 50 g dark chocolate
• 2 tbsp. l. cream
• 50 g almond flakes

Roast the hazelnuts, remove the husks from the nuts and grind them in a blender. Beat the whites, gradually adding sugar, until the mass becomes dense and fluffy. At the very end, add nuts and mix well.

On baking paper, draw a circle with a diameter of up to 25 cm and spread the dough over it. Bake the cake for half an hour at a temperature of 130 ° C, and then cool and carefully remove it from the paper. Bake as many cakes as you can and brush them with cream.

The cream is prepared like this. Mix the yolks with flour, sugar and vanilla sugar, rub well. Boil milk and pour in a thin stream into the yolks, stirring. Boil the cream for 5 minutes, cool, mix with soft butter and condensed milk. Beat the cream with a mixer until fluffy.

When the entire cake, including its sides, is smeared with cream, it remains to decorate it. Melt chocolate in a water bath and mix it with cream. Fill a pastry bag with the chocolate mass and draw a spiral on the surface of the cake from the center to the edges. After that, draw a knife from the center of the rays - you should get a "cobweb". Garnish the sides with almond flakes. Put the cake in the refrigerator for 3 hours and invite guests for a tasting! This Esterhazy cake recipe is very simple and is suitable for inexperienced pastry chefs who are just learning how to cook.

Almond flavor

And this recipe with notes of amaretto will decorate any holiday table. Making a cake is a pleasure, and it always turns out a delicious masterpiece!

Here's what you'll need:

For test:

• 8 proteins
• 200 g sugar
• 200 g almond flour, for the preparation of which take 200 g almonds and a pinch of salt and cinnamon
• zest of 1 lemon

For cream:

• 8 yolks
• 150 g sugar
• 300 ml milk
• 200 g butter
• 1 st. l. flour
• 60 g of any fruit liqueur

To decorate:

• 150 g apricot jam or any fruit and berry jam
• 200 g white chocolate
• 50 g dark chocolate
• 5 st. l. whipped cream
• 2 tbsp. l. Roma
• 120 g almond flakes

Remove the husk from the almonds using one of the methods suggested in the article, dry the nuts and grind them in a coffee grinder or blender with a pinch of salt and cinnamon. Sift the flour through a sieve so that not a single grain remains!

Beat the egg whites, gradually adding the sugar, and finally add the lemon zest. Mix the protein mass with half the flour, mix gently and add the remaining almond flour.

Make templates on baking parchment, attaching a plate of the desired size to them. Divide the dough into five parts and spread them according to the templates, and then bake the cakes for 10 minutes at a temperature of 180 ° C - until golden brown.

While the cakes are cooling, prepare the cream according to the traditional recipe. Mix the yolks, sugar and flour, and then pour the freshly boiled milk into them, stirring constantly. Bring the mass to a boil, cool, mix with soft butter and pour in the liquor.

Spread the cakes with cream, and cover the top cake with apricot jam. For the white glaze, melt the white chocolate in a water bath, add the whipped cream and rum, and then mix everything well.

Fill the top cake with white icing and, while it hardens, melt the dark chocolate, fill it with a pastry syringe or bag, and then draw a spiral from the middle of the cake to the edges. Draw lines with a toothpick from the middle of the cake in the form of sunbursts. This unique pattern made Esterhazy such a recognizable dessert.

Sprinkle the edges of the cake with toasted almond petals and put it in the cold for 20 hours. You want to try this confectionery miracle only in the company of friends and very close people, so as not to miss a single precious moment of pleasure...

Look for Esterhazy cake recipes on Yulia Vysotskaya's website. Many readers post their findings and discoveries, generously sharing their experience and knowledge. Join our sweet tooth club and try to create in the kitchen with which life becomes even sweeter!

I used to think that only almonds are used for the Esterhazy cake, but it turned out that almost any nuts and even assorted nuts are suitable. I have exactly assorted: hazelnuts are added to meringue cakes, walnuts, hazelnuts, almonds and apricot pits are added to walnut caramel.

The recipe I send Lily toFM "I'm waiting for guests - season 2"!

First of all, it is recommended to prepare a custard, which will be an ingredient in the main cream. To do this, put a saucepan with milk, half sugar and vanilla pod (or vanilla sugar) on the stove, bring to a boil and remove. Rub the yolks with the rest of the sugar, flour and starch.
Pour a third of the milk into the yolk mass, mix and return the resulting mixture to the milk while stirring.
Then you need to continue to cook the cream while stirring until thickened.
Leave the resulting cream to cool. If you do not like cakes decorated with icing sugar, you can set aside a little of this cream and cover the surface of the cake with it instead of icing.
For the hazelnut caramel, toss the nuts with the sugar and fry in a skillet until the sugar melts into caramel. My process went wrong, I was afraid that it would burn, so I didn’t melt all the sugar, but sent it to harden on a flat dish, or on another suitable surface.
To grind the cooled nuts in sugar, I advise you to use a deep saucepan and a submersible blender attachment. Cover the top with a towel to keep the crumbs from scattering.
The walnut caramel crumb is ready. It is necessary to divide it into two halves: one will go to the main cream, the second - to sprinkle the cake. The part that will go into the cream must still be crushed so that it becomes more pasty.
Stir the custard into the walnut caramel spread, then add the softened butter and beat well for at least five minutes. Place the resulting base cream in the refrigerator.
For meringue cakes, which it is desirable to get six pieces, prepare the protein-nut mass in 2 or 3 runs, i.e. depending on how many cakes will be baked at a time.
First, beat the whites until fluffy, then add sugar to them in portions and continue beating for about 10 minutes. The mass will turn out thick and when whipping, resistance should be felt. Gently fold the chopped nuts into the protein mass. Here they are less than 200 grams ...
Using a pastry bag or simply with a spoon, apply the protein-nut mass of the desired shape (round or other) to the baking paper. Flatten with light movements to a thin crust and bake in a preheated oven at 160 degrees for about 30 minutes.
After baking, turn the cakes over with the baking paper so that it is on top and remove it.
Some Esterhazy cake recipes have a layer of their apricot jam or jam, some don't... I'll skip the jam next time if I bake this cake again. In the meantime, I quickly cooked jam from nectarines with sugar and crushed it with a blender.
For the glaze, mix the liquid and powdered sugar. Lemon juice is traditional as a liquid, but water, milk or alcohol are possible. Take an incomplete tablespoon of liquid and add powdered sugar in portions until it thickens to the desired consistency.
Chocolate for decoration can simply be immediately melted in a polyethylene food bag, from which the tip is then cut off.
When all the preparatory steps are completed, proceed to assemble the cake.
Spread each protein cake with a portion of the main cream.
Spread the top layer with additional jam.
Apply frosting to jam. I repeat that next time I will skip the jam, and instead of the glaze, I will apply a portion of light-colored custard! When the icing begins to set, apply chocolate strips on its surface, for example, in a circle or parallel to each other.
Then, with a knife or a thin stick, make movements from the center to the edges, which I did, and in the opposite direction - from the edges to the center, which I forgot about ...
Sprinkle the sides of the cake with hazelnut caramel crumbs. There are options when sprinkled with almond petals. In my opinion, the taste of almond petals will be lost in such a sweet cake, i.e. they will go more with the option that is without jam and without glaze and completely on almonds.
A variation of the Esterhazy cake is ready. Before serving, it must be cooled and stored in the refrigerator.
I send the recipe to FM

Happy tea!

Each housewife has several favorite recipes that have become a kind of "calling card". Do you want to diversify your sweet table and learn something fundamentally new? Learn how to make the Esterhazy cake, very popular in European restaurants.

The history of the classic Esterhazy cake

The Hungarians, Belgians and Swiss dispute the right to belong to this Esterhazy cake recipe to their own national cuisine. This is because it was named after a famous person - Prince Pala Antal Esterházy (1776–1866), diplomat, Minister of Foreign Affairs, member of the Hungarian Academy of Sciences. This man, a Hungarian by nationality and origin, lived and worked either in Belgium or in Switzerland.

A distinctive feature of the Esterhazy cake is the pattern on the surface

As you travel through European cities, the guides will tell you several different stories behind the origin of the cake recipe. Someone claims that it was invented by the personal chef of the Esterhazy family specifically for official receptions and named after his benefactor. Others say that Pal Antal himself was a big fan of cooking and experimenting with products, and created this cake for his son's birthday.

A distinctive feature of the design of the Esterhazy cake is the pattern on the glaze. It resembles the ornament of an Arab scarf, the so-called arafatka. Traditionally, the cake is made from several cakes and a delicate cream, sometimes with cognac. One of the main ingredients is nuts, mostly almonds, but walnuts or hazelnuts are allowed. And, of course, chocolate - without it it is impossible to imagine European desserts.

Ingredients

The traditional recipe includes cake dough, cream and cake decoration. For cakes you will need:

• egg whites;
• almond nuts (can be replaced with walnuts or hazelnuts);
• sugar.

For cream:

• egg yolks;
• sugar;
• milk;
• starch;
• butter;
• condensed milk.

Cream options for Esterhazy cake can be different. For example, you can use not boiled condensed milk, but praline - caramel made from nuts and sugar. True, in this case you will have to tinker: preparing pralines is not very simple.

The main ingredient of the cake is nuts

To decorate the cake you will need:

• White chocolate;
• black chocolate;
• cream;
• almond flakes (or other chopped nuts).

The number of ingredients and their proportional ratio depend on the size of the cake and the number of cakes.

Making dessert at home (with photo)

This step-by-step recipe is designed for a cake weighing about 1200 grams and a diameter of 18 cm. It can be jokingly called “everything for 200” - that is how much a gram of each ingredient should be. So, you will need:

• egg white - 200 ml;
• sugar - 200 g;
• roasted hazelnuts - 200 g;
• custard - 200 g;
• boiled condensed milk - 200 g;
• butter - 200 g.

Note! In order to get 200 g of protein, you need 5-7 chicken eggs. The weight directly depends on the category of the egg. For example, C0 is exactly 5 proteins.

First of all, prepare the cream. It should be cold by the time you make the cakes. Take products:

• 2 egg yolks;
• 200 ml of milk;
• 2 tablespoons of sugar;
• 8 g vanilla sugar;
• 1 heaping tablespoon of flour.

This amount of sugar is enough to grind egg yolks, so that the custard will turn out unsweetened. Don't worry: the main sweetness is in cakes, boiled condensed milk and pralines.

1. Boil milk. Rub the yolks thoroughly with flour and sugar. Add some milk, stir. Combine the mixture with the rest of the milk on the stove, gradually adding flour and vanilla sugar. Constantly stirring the mass with a whisk, bring it to readiness for 1 minute. Cool down.
2. While the cream is cooling, prepare the cakes. Beat egg whites with a mixer or in a blender at maximum speed. Gradually add sugar and continue beating until a stable strong foam is formed.

   

   Prepare the dough for the cakes from egg whites, sugar and nuts

3. Grind nuts in a meat grinder or blender. Add them to the whipped proteins, mix thoroughly until a homogeneous mass is obtained.
4. Take parchment paper for baking. Draw circles with a diameter of 18 cm on it, for example, using a plate. There should be 8 of them.

   

   Prepare parchment, draw circles on it for cakes

5. Put the protein mass in the center of each circle and evenly distribute to the borders. Send to the oven preheated to 160 degrees.

   

   Spread the dough gently along the borders of the circles.

6. Ready-made cakes, if you did everything right, will be light and dry, they will easily move away from the paper. If they are not ready, then you can return them to the oven for a few minutes or leave them for a while to dry. But in no case do not stack the cakes on top of each other until they are completely cool - they are very fragile.

   

   Finished cake layers

7. Now beat the butter, add praline or boiled condensed milk (they should be at room temperature) and custard, beat until smooth.
8. Assemble the cake, layer each cake with a small amount of cream. Don't forget to coat the sides too. Put the finished cake in the refrigerator, and after an hour, when the cream hardens, decorate with icing.

   

   Assemble the cake, spreading cream on each cake

Julia Vysotskaya, a famous TV presenter specializing in cooking, advises baking several cakes at once. If you have a large electric oven, you can cook 4 cakes at a time: two on the top rack and two on the bottom rack. Swap them after 13 minutes.

Another tip from Julia: use pralines to create a cake. Take the time, it's worth it. Take 100 g of sugar and 100 g of roasted ground hazelnuts, pour everything into a bowl and heat, stirring thoroughly, until all the sugar has melted and caramelized. Pour the mixture onto the paper (be careful, the mixture is very hot), smooth, cool. When the mass has completely hardened, break it into pieces and grind it into a paste with a blender or coffee grinder.

Esterhazy video recipe

The traditional pattern on the Esterhazy cake is a kind of cobweb on a light background. It is drawn with black chocolate on white. How to do it right? Melt 100 g of white chocolate, mix with 2 tablespoons of cream of any fat content and apply on the surface of the cake. Now melt 50 g of dark chocolate and 1 tablespoon of cream.

Put the mixture in a pastry bag, apply it in a spiral on the surface of the cake, starting from the center. Using a toothpick, draw lines from the center to the edge. Thus, you will "divide" the cake into 4 parts, then even in half each quarter. Draw a few more lines to divide each resulting piece in two more.

Apply the traditional pattern on the Esterhazy cake carefully, take your time. Use a pastry bag and a toothpick

Esterhazy cake should be eaten on the same day it was made. Before serving, be sure to keep the dessert in the refrigerator: heat is contraindicated for it. The cakes are quickly soaked with melted cream and become soft, and this should not be allowed.

You can bake an Esterhazy cake in almost any size. Let's say you need a dessert with a diameter of 28 cm. To do this, draw the appropriate circles on the parchment. It is advisable to put something dense under the paper so that such a wide sheet of dough can be easily carried to the oven. If you use the same amount of products as indicated in the recipe, you will end up with fewer cakes. You can slightly increase the proportions to make the cake bigger and taller.

Spread the dough for cakes on parchment in a thin layer. First, place the sheet on the wire rack with the pastry side up. When the cake is baked, turn it upside down with parchment.

Features of the preparation of esterhazy cakes

There is still debate: what came first - Esterhazy cake or cake? Making homemade cakes is different from making a cake.

For a cake, you will need 5 to 8 cakes. Only 1 cake is involved in the cake, so this option is considered less expensive, especially in terms of cooking time.

Esterhazy cakes are easier to prepare than a cake

The cake is baked on a sheet of parchment, greased with butter, and occupies the entire baking sheet. That is, you do not need to draw circles and respect the boundaries, the dough is distributed evenly over the surface. Bake for 20 minutes at 180 degrees, then remove, cool and remove the parchment. Cut the finished cake into several identical even strips. They will need to be folded with each other, smearing with cream.

Drawing a traditional pattern on a cake is also easier than on a cake: just draw a few stripes with dark chocolate and “cross” them across with a toothpick.

Esterhazy cake recipe step by step

Try making a classic brownie if you think the cake is too complicated.

For the crust:

• hazelnuts - 75 g;
• almonds - 40 g;
• egg whites - 5 pcs;
• powdered sugar - 35 g;
• sugar - 100 g.

For cream:

• milk - 250 ml;
• egg yolks - 2 pcs;
• sugar - 150 g;
• starch - 2 tablespoons;
• butter - 200 g;
• rum, cognac or cherry tincture - 2 tablespoons;
• apricot jam - 50 g.

For glaze:

• white chocolate - 70 g;
• dark chocolate - 50 g;
• butter - 1 teaspoon.

1. Grind the nuts, mix them with powdered sugar. Beat egg whites until stiff peaks while adding sugar. In several stages, combine chopped nuts and proteins, mix with a spatula.

   

   Prepare the pastry dough

2. Place parchment paper on a baking sheet, grease it with butter. Spread the dough over the surface. Bake for 20 minutes at 180 degrees.
3. Remove the baking sheet, lay the finished cake on another flat surface and remove the parchment from it. Do this carefully so as not to break the cake. Leave to cool down for a while.

   

   Baked cake crust

4. Prepare cream. Mix milk, starch, yolks and sugar. Bring to a homogeneous consistency and put on medium heat. Bring to a boil, stirring constantly, and cook until the mixture thickens. Remove from heat and continue stirring for a couple more minutes. Pour the cream into a shallow dish, let cool.

   

   Cream for cakes Esterhazy

5. Cut the cake into 6 equal strips. Warm the apricot jam a little and spread it thickly on one of the strips. Leave for 15 minutes.

   

   Cut the cake into several strips

6. Melt the butter and white chocolate in a water bath. Stir constantly. Apply the resulting mass to a strip of jam, smooth.

   

   Cover one of the strips with a layer of jam and white chocolate icing

7. Melt the dark chocolate. An important condition: apply the chocolate on the strips on top of the white icing before it hardens.

   

   Paint with dark chocolate

8. For cream, beat butter for 2 minutes. Add to it gradually, in several visits, the finished custard. At the end, add cognac, rum or tincture. Apply the finished cream on the cake strips, stacking them on top of each other. Lay a strip of chocolate icing on top.
9. Brush sides with cream and sprinkle with almonds. Put the blank for cakes for a couple of hours in the refrigerator, then cut into several pieces and serve.