Esterhazy cake is not just a dessert, but a true culinary legend that combines a rich history, exquisite taste and exquisite presentation. Named after the diplomat and statesman of the Habsburg Empire – Paul Esterhazy, this cake appeared in Vienna in the XIX century and quickly gained popularity among the nobles, thanks to its unique texture and flavors.
The basis of this magnificent sweet treat are nuts, most often almonds, which give the cake a delicate and crunchy texture
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One of the defining components of Esterhazy is the cream, usually butter-based, with the addition of vanilla and rum, creating the perfect combination of sweetness and slight tartness. The cake consists of several layers of sponge cake soaked in syrup, making it incredibly moist and rich.
Ingredients for the protein sponge cake:
- Protein – 240 g;
- sugar – 150 g;
- almond flour – 75 g;
- walnuts – 100 g;
- cashews – 100 g;
- cinnamon – a pinch;
- salt – a pinch.
Ingredients for the cream:
- milk – 110 g;
- yolks – 6 pcs;
- sugar – 100 g;
- boiled condensed milk – 100 g;
- butter – 200 g;
- brandy – 25 g;
- vanilla – a pinch.
Ingredients for the top coating:
- white chocolate – 140 g;
- cream 33-35% – 70 g;
- dark chocolate – 20 g;
- almond petals for sprinkling;
- apricot jam – 3 tbsp.
Preparation of “Esterhazy” cake:
Lightly roast cashews and walnuts, chop into fine crumbs. Then pour the nut crumbs into the almond flour. Pour
salt and cinnamon into the egg whites and beat until fluffy. Then pour the sugar into the mixture, beat until stiff peaks.
Pour the almond flour and nuts into the meringue, mix and put into a pastry bag. Make the cakes with a pastry bag and bake them at 150 degrees for 20 minutes.
For the cream, boil the milk, beat the yolks separately with the sugar. Pour the yolk mixture into the milk and cook until thickened.
Leave the cream base to cool, at this time beat the butter and mix it with boiled condensed milk and vanilla. Add the cooled cream base to the condensed milk and butter mixture.
Pour the cognac into the cream and whisk until the components are combined. Assemble the cake in a pastry ring, alternating the cakes and cream.
Smear the last cream layer with jam
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Leave the cake in the refrigerator for 5 hours to soak.
Melt white chocolate and cream on a water bath and pour this mixture over the top of the cake.
Melt the dark chocolate and use it to make a pattern on the surface of the white icing.
Sprinkle the sides of the cake with almond petals and serve. The result is a delicious cake “Esterhazy”, which can be prepared by everyone.
