Esterházy torte
- Nutrition Facts
- Calories: 324
- Protein: 9
- Fats: 22
- Carbohydrates: 20
When you hear the word ‘’Esterhazy’' the last thing you thing about is cake. However, it really exists and it’s incredibly tasty! The walnut shortcakes, made without flour and starch, soft cream and amazing look are just the features you can see from the Esterhazy picture, but once you try it you’ll feel that the appearance is not the last word here.
The history of Esterházy torte
So, Esterhazy cake was first made, as the story says, in the house of Hungarian foreign minister. This diplomat was Paul Antal Esterhazy, one of the most admired men in the whole Austro-Hungarian Empire. That cake was a success! Since the chef who cooked it remained unknown the cake brought the name of a minister for whom it was made. Therefore, this delicious dessert now carries the name Esterhazy.
Esterhazy cake, the recipe of which HozOboz is presenting you today, is traditionally made of 5 shortcakes of meringue and almond connected between each other with the soft cream and, sometimes, cognac. There are different options of the dish today. For instance, you may use nuts other than almond - walnut or hazelnut.
Esterhazy cake is rather recognizable since its surface is cover with a typical pattern. Of course, you can buy a ready-made Esterhazy cake but it’s not so hard to cook, so consider the option of making it by yourself!
Health-enhancing feature of the Esterhazy cake
HozOboz clearly understands that almost any cake is not about healthiness. However, the researches has shown that if you consume cakes reasonably, that will not affect your body look. Most importantly, if you want to keep fit, you’d better eat cakes before midday, not in the evening!
Ingredients for the shortcakes
- 5 egg whites
- a cup of almond
- 3/4 cup of sugar
Ingredients for the cream
- 2 egg yolks
- 2 tablespoon of sugar
- 2/3 cup of milk
- a tablespoon of starch
- 150 grams of butter
- 50 grams of condensed milk
Ingredients for decoration
- 100 grams of white chocolate
- 50 grams of dark chocolate
- 4 tablespoon of cream
- almond petals
Esterhazy cake, recipe with pictures
- Almond should be dried for 15 minutes in the oven at 200F to intensify the aroma.
Dry the almond petals in microwave or oven for 15 minutes at 200F.
- Put the almond petals into the blender.
Then dried almond goes into the blender.
- Grind the almond petals until it becomes crumb.
Grind the almons.
- Whip up the whites using mixer. Mind that you should whip at high speed.
Separate the whites and whip them up with mixer.
- Keep whipping, and gradually add sugar.
Start adding sugar powder while whipping.
- Now add some ground almond to the meringue. Do it very carefully.
Carefully pour the almond crumb into the meringue.
- Draw a circle using a plate. Then turn the parchment sheet and place the substance fro shortcakes on the parchment. You’ll get 5 shortcakes in the end.
Draw a circle on the upper part of the parchment, then place the dough onto it. You’ll get 5 shortcakes.
- Bake them for 25-30 minutes at 320F. Keep and eye on the oven so that the shortcakes don't burn. Ready shortcake should be placed on the lattice upside down. When the shortcake chills, carefully remove the parchment.
You should now bake the shortcakes on the preheat oven at 320F for half an hour per each. Afterwards, each shortcake should be placed on the lattice so that the parchment is on top. Once the chills, the parchment will be easy-removable.
- Meanwhile, let’s make our cream. Firstly, combine the yolks with sugar. Put them on a low heat.
You’ll need yolks and and sugar to make cream. Combine them in the pan and put on a low heat.
- Then add some starch. Mix it, keep cooking.
Now, stirring it, add some starch to the cream.
- Constantly stirring, gradually more milk.
Keep stirring and add some milk.
- In the end you’ll get such a custard.
As a result, there will be such a custard.
- Combine butter with condensed milk.
Mix butter with condensed milk.
- Whip the butter and condensed milk with mixer.
Whip everything up with mixer.
- Add the custard to the substance.
Now, combine custard with the milk and butter substance.
- Combine both creams and whip them.
Mix the ingredients throughly.
- Let’s construct the cake now. Place the first shortcake on the large place, grease it with cream.
Grease the first layer with cream.
- Do the same thing with the remaining layers.
Them place another one and grease it too until you use all of them.
- To decorate the cake, melt white chocolate with 3 tablespoons of cream.
Melt the white chocolate with some cream.
- Then cover the cake with this substance.
Once the chocolate melts, pour it onto the cake.
- In the same pan where you melted you chocolate, melt the dark one now with a tablespoon of cream.
Put the black chocolate into the same pan and add a tablespoon of cream, then melt everything.
- Place the chocolate substance into the cooking (oven) bag and draw the cobweb (spiderweb) on its surface, moving from the middle to the edges. Then take a toothpick and make something like beams (look at the picture) with it to finish the cobweb. As a result, you’ll get a genuine Esterhazy pattern. Decorate the edges of the cake with almond petals. Esterhazy cake (photos attached) should be eaten the same day it’s made, other wise it’ll turn too solid and hard.
Using an oven bag, draw a dark chocolate cobweb over the white chocolate. The edges if the cake may be decorated with almond petals.
Today HozOboz has shown you the recipe of an amazing cake. Although at first sight the preparation process may seem a bit difficult, please do not hesitate to cook it because there is nothing really hard here. Most importantly, just follow the instructions of HozOboz.
