Usually, the recipe for the classic cake "Esterhazy" is considered quite complex, accessible only to skilful housewives or confectioners. We will try to disassemble it in as much detail as possible so that even the amateur culinary experts can try the recipe of this Austrian dessert at home.
Austrian cake "Esterhazy" - classic recipe
In the present recipe of the cake "Esterhazy" almond flour is used and if you have the opportunity - give the choice in its favor, as a slightly more affordable alternative choose walnuts , which you can grind yourself into flour.
Ingredients:
For the cake:
- egg whites - 12 pcs .;
- granulated sugar - 245 g;
- ground walnuts - 250 g;
- flour - 75 g.
For cream:
- egg yolks - 12 pieces;
- granulated sugar - 235 g;
- butter - 280 g;
- ground walnuts - 145 g.
For impregnation:
- apricot jam - 45 g;
- water - 10 ml.
For glaze:
- powdered sugar - 380 g;
- vegetable oil - 10 ml;
- lemon juice - 20 ml;
- water - 55 ml.
For decoration:
- black chocolate - 50 g;
- vegetable oil - 5 ml;
- hazelnut - 110 g.
Preparation
Turn sugar and egg whites into meringue, gently mix it with flour and ground nuts. Visually divide the mixture four times. Put each portion on paper and level with a spatula in a circle with a diameter of 25 cm. Bake 14 minutes at 160 degrees.
For cream, whisk the yolks with sugar and place over a water bath. Cook the base of the cream for 10-12 minutes, until it thickens. Cool the cream and whip the mixer for about 30 seconds. Continuing the whipping, start adding small pieces of butter, and at the end sprinkle the ground nuts.
Spread apricot jam with water. Cover the cakes with layers of cream, form into a cake and grease with impregnating from above. Leave everything in the refrigerator for half an hour.
The right cake "Esterhazy" is decorated with sugar glaze and a spiderweb of chocolate, the edges of the treats are sprinkled with nuts.
For the glaze, whip all ingredients from the list into a smooth paste. Chocolate melt with vegetable oil. Cover the surface of the cake with glaze, then draw six circles on it and a toothpick from the center to the edges. Sprinkle cake sides with chopped nuts.
Before slicing dessert should be held in the refrigerator for at least 24 hours.
The original recipe for the cake "Esterhazy" with chocolate cream
Ingredients:
For cream:
- milk - 480 ml;
- egg yolks - 6 pieces;
- sugar - 95 g;
- flour - 45 g;
- cocoa - 45 g;
- chocolate - 50 g;
- walnuts - 75 g.
For the cake:
- hazelnuts - 135 g;
- egg whites - 6 pcs .;
- granulated sugar - 135 g;
- flour - 45 g.
For decoration:
- apricot jam - 25 ml;
- black chocolate - 35 g;
- powdered sugar - 145 g;
- lemon juice - 15 ml;
- hazelnut - for decoration.
Preparation
Egg yolks mop with sugar, flour and cocoa. Boil the milk. Pour the hot milk to the yolk mixture continuously stirring. Pour the cream into a clean saucepan and cook with crumbled chocolate until
Prepare the cakes, whipping the sugar and protein until firm peaks, and then adding to them ground hazelnuts and flour. The finished mixture is divided into four and bake on parchment for 15-20 minutes at 180 degrees. Ready cakes also cool and grease with cream. Sprinkle the top of the cake with apricot jam.
Melt the dark chocolate. Sugar powder with a little water and lemon juice so that it turned into a paste. Cover the top of the cake with frosting, decorate with circles of melted chocolate. With toothpicks, draw lines from the center of the cake to the edges. Remains of cream and glaze put on the sides of the cake and sprinkle it with chopped hazelnuts. Before slicing "Esterhazy" should be held in the refrigerator for at least 24 hours.