The cake of esterhazi is one of the most famous Hungarian delicacies. The cake recipe was created in the middle of the nineteenth century. Initially, the basis of the cake was considered to be almond biscuit cakes, changed with chocolate cream. This is an esterhazi classic cake. Now there are many variations of this famous cake, for example coffee or poppy varieties.

To bake a cake of esterhazy is not very simple, cooking a cake takes a lot of time, but the result exceeds all expectations! This delicacy has one more drawback - its high calorie content, but otherwise it is one of the best desserts, perfect both for taste and for decoration.

Esterhazy cake – recipe with photos

You can find many recipes of esterhazi cake in different modifications. Let's dwell on the basic - the classic recipe.

So, in order to bake a classic cake, we will need the following ingredients:

  • eggs – 4 PCs
  • egg proteins – 4 pieces
  • wheat flour – 3 tbsp
  • almond flour – 200 g
  • salt – pinch
  • sugar – 1 Cup (1 Cup for cream)
  • butter – 250 g
  • apricot jam – 4 tbsp
  • sugar vanilla - 1 sachet
  • milk – 1 Cup
  • condensed milk boiled – ¼ cans
  • dark chocolate – 50 g
  • white chocolate – 200 g
  • cream (fat 33%) – 4 tbsp

How to make cake Esterhazy?

Chilled whites of eight eggs, beat with a pinch of salt in a solid foam, continuing to whisk, gradually add 1 Cup sugar. The result is a homogeneous mass of white color, which does not come out when turning bowls.

To the whipped proteins, add the necessary amount of wheat flour and almond flour, mix until a homogeneous mass is obtained.

On parchment paper, draw a circle with a diameter of 24 cm using a simple pencil (using shapes for baking a similar diameter as a template). Such blanks need six pieces.

Uniform mass for baking is evenly distributed over the surface of parchment paper blanks, placed in an oven heated to a temperature of 150 ° C, and baked until light brown (approximately 15 minutes). After baking, the cakes should be cooled.

Begin to prepare the cream: mix half a Cup of milk with Cup of sugar, 4 egg yolks and a sachet of vanilla sugar until smooth (preferably beat with a mixer). The remaining half a Cup of milk bring to the boil, add the yolk mass and with constant stirring with a whisk, bring again to a boil. Mass remove from the heat and cooled first at room temperature, and then in the refrigerator in a total of an hour. With a mixer, beat the softened butter with boiled condensed milk

Assembling an esterhazy cake: every cake, except the last one, is smeared with the prepared cream. The remaining upper cake is smeared with apricot jam, and then covered with white chocolate, pre-melted with 2 tbsp. l. cream. Slightly cool.

Cake decoration: black chocolate melt with 2 tbsp. l. cream, we transfer the obtained mass to a confectionery syringe or a prepared bag and draw a spiral on the white surface of the cake from the center to the edge. Next, with the tip of the knife we ​​spiral, creating feathers and dividing the cake into 8 segments. Sprinkle cake sides with almond shavings. Ready cake is placed in the refrigerator. Congratulations - the exquisite cake is ready!

Esterhazy cake – video

To clarify all the details, we recommend viewing the video-recipes for cooking esterhazi cake.