Esterházy cake is one of the most exquisite and famous desserts of Hungarian cuisine, rich in flavor and deep in tradition. Named after the Austro-Hungarian diplomat Pavel Esterházy, this cake has become a symbol of refinement and culinary excellence, associating itself with the culture and gastronomic traditions of Central Europe. The
culinary history of Esterházy cake spans more than a hundred years and, like many classic recipes, it has undergone changes, adapting to the tastes and preferences of different nations. However, its basis remains unchanged, which allows both amateur bakers and professional confectioners to create unique versions of this dessert.
Over the years, Esterhazy cake has become not only a culinary icon, but also a source of inspiration for many pastry chefs striving to convey its unique taste and flavor.
Ingredients for the cream:
- Egg yolks – 4 pcs;
- Sugar – 50 g;
- Cornstarch – 30 g;
- Milk – 300 ml;
- Vanilla sugar – 1 tsp;
- Butter – 180 g;
- Cognac – 1 tbsp.
Ingredients for the shortcake:
- Egg whites – 220 g;
- Salt – a pinch;
- Sugar – 220 g;
- Walnuts – 220 g;
Optional:
- Apricot jam – 2 tbsp;
- White chocolate – 140 g;
- Cream – 70 ml;
- Dark chocolate – 20 g;
- Almond petals.
Preparation of the “Esterhazy” cake:
For the cream, mix the yolks with sugar and starch, stir and gradually add the milk. Bring the homogeneous mixture in a saucepan until thickened, stirring constantly.
Put the custard base in a separate container, mix with vanilla sugar, stir. Leave the cream base under cellophane to cool to room temperature.
Chop walnuts in a blender
.
For the cakes, separately in a bowl mix the salt with the egg whites and whisk until lush foam. Gradually add the sugar and vanilla sugar and beat until glossy peaks form for 5-6 minutes. Add
the chopped walnuts to the whites and stir. Lay out round cakes from this mass on pieces of parchment, bake each one separately at 160 degrees for 25 minutes.
Lightly beat soft butter, gradually pour the custard base to it. Whisk the components together until a cream is formed.
Smear each cake with cream, place on top of each other in a pastry ring, assemble the cake. Smear the top of the cake with apricot jam, send the cake to the fridge for half an hour.
Mix hot milk with chopped white chocolate, cover the top of the cake with it. Melt dark chocolate and use it to make a pattern on the cake.
Leave the cake in the fridge for 2-3 hours, then remove the pastry ring and cover the sides of the cake with the rest of the cream.
Decorate the sides of the cake with almond petals. You get a delicious and beautiful cake for a festive table.
