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Eszterhazy Torta (Hazelnut & Chocolate Layer Cake)

Eszterhazy Torta (Hazelnut & Chocolate Layer Cake)

Esterhazy Torta (Hungarian Cake with Only 3 Spoons of Flour)

Ingredients for the Esterhazy (Hungarian Pie with Only 3 Spoons of Flour) Recipe

For dough:

  • 1 cup of almond powder (220)
  • 8 egg whites
  • 1 cup of powdered sugar
  • 3.5 tablespoons flour
  • 1 teaspoon of cinnamon
  • Pinch salt

For the cream:

  • 1 glass of water Milk
  • 1/4 (quarter) cup sugar (very sweet lovers 1/2)
  • 1 pack of vanillin
  • 2 egg yolks
  • 2 tablespoons of flour
  • 250 g butter
  • 1/2 (half) cup milk jam (sold as dulce de leche)

For its coating and decoration:

  • 160 gr white chocolate (2 pieces)
  • 100 ml cream (half of the pack)
  • 1 tablespoon of dark chocolate
  • Half a glass of net almond
  • 2 tablespoons of apricot jam

Preparation of Esterhazy (Hungarian Cake Containing Only 3 Spoons of Flour)

Beat the egg whites with the powdered sugar.

Sift the almond powder, flour and cinnamon into the mixture. With the help of a spatula, mix from the bottom up without extinguishing the whites.

Draw a 20 cm circle on 6 greaseproof paper and fill it with dough flat (divide all dough into 6 circles). Bake in a 150 degree hot oven for about 20 minutes (to a light golden color)

For cream, whisk the column 1/3, sugar, flour vanillin and egg yolks for 2-3 minutes.

Bring the rest of the milk to the boil, add it to the egg mixture and whisk, place the pan on the stove and stir it and let it thicken for 1-2 minutes and remove from the stove. Cool for 1-2 hours. It should cool

Whisk the previously softened butter in the mixer until it turns white. Add the milk jam and whisk until it gets a homogeneous consistency. Add 1 spoon of the first cold cream we made into it and beat them in the mixer

Rub the cream on each layer of the cake (except the top) and the edges. Apply lightly warmed apricot jam juice on the top layer and refrigerate for 1 hour.

Bring the cream to the boil for the top, remove from the heat and melt the chocolate in it. Cool for 10-15 minutes and tap on the cake. Cover the edges with almonds.

Melt the dark chocolate and put it in the cream squeezing bag and cut the tip very very finely. Start in the middle of the cake and draw circles outwards.

Divide the cake by drawing 8e from the inside out with a toothpick. Then divide by drawing 16 from outside to inside.

Cool and serve for 1 night

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