Esterhazy Cake with Almonds
Baking and Desserts | Hungarian cuisine
⏳ Time
2 hours
🥕 Ingredients
18
🍽️ Servings
8
Description
Esterhazy Cake with Almonds
Ingredients
- Wheat Flour - 3 spoons
- Egg white - 8 pieces
- Salt - a pinch
- Cinnamon - a pinch
- Walnuts - 7.1 oz
- Butter - 10.6 oz
- Vanilla salt - 3 spoons
- Sugar - ¾ glasses
- Apricot Jam - 2 spoons
- Coconut Milk - ½ glasses
- Whole egg - 4 pieces
- Milk - ½ glasses
- Cherries in Liqueur - 2 spoons
- Sweetened Condensed Milk with Coffee - ¼ glasses
- 10% cream - 2 spoons
- White Chocolate - 7.1 oz
- Bittersweet Chocolate - 1.8 oz
- Chopped almonds - to taste
Step by Step guide
Step 1
Beat the chilled egg whites with a pinch of salt using a mixer until stiff peaks form. While continuing to beat, gradually add the sugar one tablespoon at a time. Continue beating until you achieve a stable, glossy meringue that won't fall out when the bowl is turned upside down.
Step 2
Grind the nuts in a blender until they become flour. If the crumbs are too coarse, spread them on a parchment-lined baking sheet and dry them in the oven at 302°F for 10 minutes, then grind again. Gradually add the nut flour to the egg whites along with the cinnamon and regular flour, gently folding with a silicone spatula from the bottom up.
Step 3
Using a round mold with a diameter of 24 cm, draw 6 templates for the cake base on parchment paper with a soft pencil, placing them 3 to 4 cm apart so that the future layers do not interfere with each other during the batter placement and baking.
Step 4
Evenly spread the egg white mixture in a thin layer over the circles using a long-bladed knife or a metal spatula. Bake the layers in a preheated oven at 140–302°F (285–300 degrees Fahrenheit) until light brown, about 18–20 minutes. Then remove from the oven, trim the edges with a knife if necessary, and let cool.
Step 5
For the cream, thoroughly mix the coconut milk and cow's milk with a mixer to eliminate any lumps of coconut milk. Gradually whip 1/3 of the milk with the sugar, egg yolks, and vanilla sugar until smooth.
Step 6
In a heavy-bottomed saucepan, heat the remaining milk over low heat until it comes to a simmer. Carefully whisk the yolk mixture prepared in step 5 into the simmering milk, stirring continuously. Bring it back to a simmer once more, remove from heat, cool, and place in the refrigerator for 1 hour.
Step 7
Beat the softened butter with the cooked condensed milk, gradually adding one tablespoon at a time until fully incorporated. Add cherry vodka or liqueur and whip until smooth. Chill.
Step 8
Spread the chilled cream on five layers, and cover the sixth layer with a thin layer of jam warmed in a double boiler. Melt the white chocolate in a double boiler, mix it with the cream until smooth, and pour it over the cake on top of the jam while the chocolate is still warm. Let it cool slightly.
Step 9
When the surface is slightly set, melt dark chocolate in a double boiler or microwave, pour it into a piping bag made of parchment paper, snip off the tip of the bag, and draw a spiral with the chocolate on the white top of the cake, working from the center to the edge.
Step 10
Immediately run the tip of a knife in a spiral pattern, working from the center to the edges of the cake. Repeat this action 8 times, dividing the cake into 8 segments. Then, divide each segment again, but this time move from the edge toward the center. You will see 'feathers' appear on the cake.
Step 11
Coat the sides of the cake with almond flakes, gently lifting and tilting it; place the cake in the refrigerator for 12 hours. Before serving, take it out 10–15 minutes in advance.
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