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Mon, Nov 11, 2019
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Eszterházy Torte

Eszterházy Torte

Ingredients:

Cake:
7 egg whites
7 oz ground walnuts or almonds
1 cup sugar
   pinch of salt

Filling:
3 egg yolks
½ cup sugar
1 1/4 cups milk
1 tsp vanilla
1/4 cup corn starch
7 oz soft sweet butter
1 Tbsp rum - optional

Icing:
½ oz white chocolate
2 Tbsp butter
1 oz dark chocolate
1 ½ oz chopped walnuts

Line 2 or 3, 8” springform cake pans lined with parchment paper.  (You can also cut out of parchment paper 5 8” round circles and use that instead of the pans.)

Preheat the oven to 355° F.

Cake:

Put the egg whites and salt in a bowl, and start the mixer on low speed. As the whites turn opaque, start adding the sugar in small batches. Continue adding the sugar, and gradually increase the speed of the mixer. Whip until very stiff. Gently fold the ground walnuts or almonds into the meringue. Spoon 1/5-1/5 of the batter in each pan (or on the round parchment cutouts, which you lay on cookie sheets).  Spread evenly, and bake for 10-12 minutes or until a cake tester comes out clean. Repeat the baking process until you have 5 cake layers. In between baking the layers always put the batter in the refrigerator.

Filling:

Place three egg yolks in a sauce pan. Add vanilla and sugar, and beat until sugar dissolves and the mixture ribbons. Beat in rum and corn starch, then gradually pour in milk and whisk until well combined. Over medium heat cook until the cream thickens. Let it cool. Once the custard is cool, add cubed, soft butter and beat until butter is fully incorporated. Save some of the cream to cover side later.

Assemble the cake:

Put the first layer on a plate the torte will be served, and then spread one fourth of the filling on top.  Add second layer and continue layering the same way. The last layer should be set with the bottom side up.

Icing:

Break white chocolate into pieces and melt with butter. In a separate bowl melt the dark chocolate, too.
Pour the melted white chocolate over the top of the cake and spread evenly.

(Fondant can be used for icing. Heat apricot jam and rum and spread over the top layer. Warm the fondant to body temperature, no hotter than 100 °F, and pour, slightly cooled, over the layer spread with jam.)

Scoop the dark chocolate into a smaller zip lock bag and cut off one corner tip of the bag. The hole should be very small. Decorate the top of the torte with circles, then with a toothpick go across the lines in the other direction to make the “spider web”.

Spread the cream you left behind on the side of the cake and with hands glue the ground walnuts or almonds to it. Allow to stand in the fridge for a while before cutting.


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