Esterhazy Cake

1. To make a cake, you need to start from afar. First of all, fry the hazelnuts. Put all the hazelnuts (400 grams) on a baking sheet. We send it to the oven preheated to 170-180 degrees.

2. Fry the hazelnuts until brown, and inside it should be caramel color. Nuts need to be monitored so that they do not burn. To do this, we often look into the oven, mix them, taste them. The frying process will take about 15-25 minutes. The finished nuts are divided into two batches according to the description in the ingredients (250 and 150 grams).

3. Using an electric mixer, beat the egg whites, gradually add powdered sugar and vanilla extract. Whisk for about 5 minutes until stiff peaks form.

4. Reduce the speed of the mixer to the minimum, add hazelnuts and flour. Whisk. Prepare the parchment, draw a circle with a diameter of 25 centimeters on it. Five such blanks are needed. Using a spoon, we spread 1 \ 5 part of the dough on one sheet of parchment, level it, do not go beyond the edges of the circle. Place the parchment with the dough on a baking sheet, bake for 14-15 minutes in an oven preheated to 180 degrees. In the same way, we bake the following four cakes.

5. We prepare the cream in a water bath. To do this, pour water into a large saucepan (about 2 cm), send it to the fire. And put the egg yolks in a smaller saucepan or saucepan and pour powdered sugar. Using an electric mixer, beat for 30 seconds. Place the container in a large saucepan with boiling water, cook stirring for about 14-15 minutes. The bottom of the smaller container should not touch the water.

6. In a separate container, beat the butter at room temperature for 2 minutes, until it becomes light and fluffy, and then transfer the mass to the yolks. Add the hazelnuts, whisk. The cream is ready. We postpone a couple of tablespoons. With the remaining cream, we smear the cakes. We collect the cake. We send it to the refrigerator for an hour.

7. After the specified time, we lubricate the surface of the cake with apricot jam. The layer should be very thin, the jam should be homogeneous. If the jam is with pieces, it must first be beaten with a blender until smooth. We return the cake to the refrigerator for another half hour. And then we coat the sides of the cake with the cream left earlier. All the voids must be filled.

8. Pour powdered sugar into a bowl, pour sunflower oil and lemon juice, mix with a hand whisk. Gradually add a teaspoon of hot water until the mixture becomes creamy, but not liquid. Using a hot large knife, we quickly distribute the icing over the apricot layer. The knife needs to be soaked in water.

9. We break the chocolate into pieces, melt it in the microwave. Add sunflower oil. The resulting glaze is transferred to the cooking bag. We cut off the corner to get the thinnest hole. We draw a spider web on the cake. Chop walnuts, cover the sides of the cake with them on top of the cream. We send the cake to the refrigerator for 8-10 hours. But it is possible for all 24, but is there enough patience to wait?!

Pleasant tasting!