Estherhazy Cake with Chocolate Spider Web

Baking and Desserts | Austrian cuisine

⏳ Time

4 hours

🥕 Ingredients

🍽️ Servings

Description

The sides of the cake were decorated with chocolate straw due to insufficient almond flakes at home :)

Ingredients

Egg white - 8 pieces
Walnuts - 7.1 oz
Wheat Flour - 3 tablespoons
Salt - a pinch
Cinnamon - on the tip of a knife
Milk - 1 cup
Egg white - 5 pieces
Sweetened Condensed Milk with Coffee - ⅓ can
Butter - 10.6 oz
Vanilla salt - on the tip of a knife
Liqueur - 2 tablespoons
White Chocolate - 7.1 oz
Apricot Jam - 2 tablespoons
Liquid dark chocolate - 1.8 oz
10% cream - 2 tablespoons
Sugar - 7.1 oz

Step by Step guide

Step 1

For the layers, beat the egg whites into a strong foam with a pinch of salt. While continuing to beat, gradually add 200 g of sugar, one tablespoon at a time, until a stable foam forms. Grind the nuts in a blender and gradually fold them into the egg white mixture along with the cinnamon and flour. Gently mix with a silicone spatula.

Step 2

Draw circles of the desired diameter on parchment paper and spread the batter evenly. Bake at 320°F until light brown (40–50 minutes). Cool on a rack. (I baked the layers in two batches, using 4 egg whites to make 3 layers).

Step 3

For the cream, beat the yolks with sugar until they lighten, then pour in ⅓ cup of milk while continuing to beat. Bring ⅔ cup of milk to a boil. Slowly pour the egg-milk mixture into the boiling milk while constantly stirring. Bring to a boil, remove from heat, and cool.

Step 4

Beat the softened butter with the boiled condensed milk and gradually add it to the cooled cream, one tablespoon at a time. Finally, add 2 tablespoons of liqueur and beat until smooth.

Step 5

Mix both creams together, adding them in parts while continuing to beat. Add the liqueur and beat once more.

Step 6

For the glaze, melt the white chocolate in a water bath and mix with the cream until smooth. Spread cream on 5 layers, and cover the sixth, top layer with a thin layer of apricot jam. Chill slightly.

Step 7

Melt the dark chocolate, transfer it to a piping bag, and draw a spiral on the cake starting from the center to the edge. Once the chocolate sets a little, use the tip of a knife to draw lines at equal intervals — first from the center of the cake to the edge, and then from the edge to the center.