Esterhazy Torte is a traditional Hungarian and Austrian cake, named after Prince Ferdinand Walsin Esterhazy and introduced in the 19th century.
This delicious cake generally consists of 5-6 layers of almond/hazelnut meringue sandwiched between hazelnut (NUTELLA) buttercream! I decided to cover it with white chocolate ganache and toasted nuts around the edges.
It’s rich, moist and tastes like a Ferrero Rocher chocolate… SO GOOD.
Try making it this Easter, you won’t regret it!
Esterhazy Torte Recipe: (makes 2 cakes)
1. Esterhazy Sponge
550g Egg white
400g Caster Sugar
300g Almond Meal
300g Hazelnut Meal
- Warm egg whites and sugar to 35c over a water bath
- Whisk them together to a medium peak
- Fold almond and hazelnut meal through egg whites carefully to not loose aeration
- Spread mix evenly over 3 trays
- Bake at 210c for 7-10 minutes (just cooked so it doesn’t dry out)
- Remove from tray immediately and cool down
2. Esterhazy Butter Cream
150g Caster Sugar
200g Egg Yolk
65g Caster Sugar
10g Gelatine Leaf
800g Butter soft
100g Nougat (Nutella) Paste
- Boil milk and 150g caster sugar
- Then pour over egg yolk and 65g caster sugar
- Cook this over low fire till thickened like a custard
- Soak gelatine in cold water, drain and dissolve in custard
- Place custard mix in a mixing bowl (electric beater) and mix till it cools down to 40c (this is important so the egg doesn’t curdle)
- Add soft butter little by little while whisking on medium speed
- Mix till butter disappears and mixture becomes light and fluffy
- Fold in Nutella and use straight away
- Cut each sheet in 4 equal sizes, each cake needs 6 layers of sponge
- Place first sheet onto lined clean tray, spread thin layer of butter cream over the top and repeat this process 6 times
- The top layer should be covered with a thin layer of butter cream and placed in the fridge to set firm. (This can be stored over-night of frozen)
- Trim off any excess edges before icing
- For the icing, it is optional traditionally it is covered with white fondant and melted chocolate is piped on top for feathering. Alternatively use a white chocolate ganache, nuts etc.
Recipe Source: William Angliss Cakes & Tortes Cookbook