The esterhazy torta is a Hungarian cake named after Prince Paul III Anton Esterhazy de Galantha. He was a member of the Esterhazy dynasty and a diplomat of the Austrian empire. It was created by confectioners in Budapest during the late 19th century and quickly became one of the most famous cakes of the Austro-Hungarian monarchy. Here’s a quick sweet recipe to make this dish yourself and add variety to your baking repertoire.
Ingredients
For the meringue layers:
- 10 medium egg whites
- 275 gm ground walnuts
- 250 gm crystal sugar
For the custard buttercream:
- 10 Medium Eggs Yolks
- 250 gm unsalted butter
- 175 gm powdered sugar
- 3 tbsp all purpose flour
- 230 ml milk, boiling
- 1 tsp vanilla extract
For the fondant glaze:
- 1 cup crystal sugar
- 4 tbsp lemon juice, fresh
- 1 tbsp cocoa
Directions:
- First, make the meringue layers. Add the egg whites to the bowl and beat it until frothy with a handheld mixer or a stand mixer with a paddle attachment. Then add ths sugar, one spoon at a time, while the mixture continues to beat at a high speed. Beat until all the sugar is dissolved. The texture should be fluffy but strong and creamy. Now fold in the nut flour into the egg white mixture. Do not beat as that would break the delicate bubbles formed in the whipped eggs and the meringue will be flat. So just gently fold it in. Set aside.
- Take a parchment paper, place a spring form on it, and trace it on the paper with a knife. Then remove the spring form and spread the meringue into the circle. Don't make it too thick, it should only be slightly thicker than a coin. Bake until golden brown and repeat for each layer. Set aside to cool.
- Now make the custard buttercream. In a pan, add the egg yolks and powdered sugar and whip it until it forms a smooth batter and the sugar is thoroughly dissolved. Then add the flour, a little bit at a time, whipping continuously so that it mixes in properly and leaves no lumps. Then add more flour and continue whipping. Repeat this process until all the flour is dissolved.
- Now temper the egg yolks. Slowly pour some warm milk into the yolk mixture while whisking continuously. The temperature of the yolks starts to rise and prevents them from curdling. Once the yolks are warm, add the rest of the milk into the mixture, continuing to whisk. You’ll have a smooth, lump free custard through this method.
- Now place the pan on the stove on medium heat and stir until it reaches a boiling point. Keep beating vigorously until the mixture is thick. If it gets clumpy, keep mixing and it will smooth out. Then turn off the heat and set aside to let it cool.
- Now whip the butter in a bowl with a handheld mixer or a stand mixer with a paddle attachment till it is smooth and has a pale white color. Now make the mixer speed medium and beat the custard into the butter till it forms a buttercream.
- Now take your serving plate and dab some buttercream on the base to hold the food in place. Place one of the meringue layers on the plate. Then add buttercream and top with the next meringue layer. Continue till all the meringue layers are used up. Do not add buttercream on the top layer since the fondant will come next.
- Add some buttercream on the sides of the cake to give it a nice shape and hold the nuts. Add nuts on the sides by sticking them to the buttercream.
- Now make the fondant glazing. Add the powdered sugar in a bowl. Then add lemon, one spoon at a time, and stir it until you have a thick paste. Be careful since too much lemon juice will make the glaze runny and drip all over the sides of the cake, which we don't want. Pour the glaze on the middle of the cake and spread it out evenly using a knife or the back of a spoon.
- Add some cocoa to the remaining glaze and mix until smooth. Place it in a piping bag with a small hole and squeeze designs onto the top. For the famous esterhazy patter, use the tip of a chopstick to draw alternating lines from the middle to the edge and the other way around.
- Place the cake in the fridge overnight and then serve cold.
Notes, tips and tricks:
- To get meringue perfectly, use the right equipment. Make sure there are no traces of fat or oil in the bowl. Also make sure you’ve got fresh eggs at room temperature since they whip better.
- Once you make the buttercream, you can place it in the fridge for about 20 minutes so it sets a bit and is easier to work with. But this step is optional.