Esterhazy almond cake with cornstarch

The cake is very tasty, no less beautiful! It will decorate any table ! This cake is for real sweet tooth! Very, very sweet! There is a lot of information about the history of this dessert on the Internet, I will write only one thing that the cake is named after the Hungarian Minister Pal Antal Esterhazy.
KonfeterraAuthor avatar
The author of the recipe

Composition / ingredients

servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 11 % 7 g
Fats 35 % 22 g
Carbohydrates 53 % 33 g
351 kcal
GI: 15 / 0 / 85

Cooking method

Cooking time: 4 h

Esterhazy cake consists of five cakes baked from whipped protein mass with the addition of almonds, which gives an incredible taste and aroma to the cakes, the cake is covered with an invariable cobweb of chocolate.

1. Beat the protein to a foam, add sugar and beat until strong peaks.
2. Add almond flour to the whipped whites, gently mix with a spatula.
3. Prepare baking paper ( or silicone mat with markings ) with circles drawn in advance with a diameter of 20 cm . There should be 5 sheets, since there will be five cakes.
4. Using a pastry bag, put the protein mass on the prepared templates, you can level the cakes with a spatula (I leave it as it is).
5. Sprinkle the cakes generously with powdered sugar, repeat the procedure after a couple of minutes (so the cakes will be crispy on top and soft inside).
6. Bake the cakes at 170 for 15 minutes (the cakes should be slightly browned).
7. With hot! remove the paper from the cake, otherwise it will stick tightly. This should be done carefully, the cakes are fragile!
8. Heat the milk to a hot state. In a separate container, add the yolks, sugar and starch, mix, and constantly stirring, pour in the hot milk. Put everything back on the stove and cook the cream at medium temperature, stirring constantly, until thickened.
9. Transfer the cream to another container, and cover with a film, let cool.
10. Beat condensed milk at room temperature a little, add very soft butter at room temperature and beat until creamy. Add the cooled cream and mix.
11. Assemble the cake by smearing the cakes with cream. Do not apply cream on the top cake.
12. Line the sides of the cake with cream.
13. Apply apricot jam to the top cake, spread it all over the cake.
14. Apply melted white chocolate on apricot jam and spread evenly over the entire surface.
15. Draw a spiral pattern with melted dark chocolate (using a pastry bag) and using a toothpick to make a "spider web".
16. Sprinkle almond petals on the sides of the cake.
17. Leave the cake to soak for several hours.

Bon appetit! Cook with pleasure !

Calorie content of the products possible in the composition of the dish

  • Whole cow's milk - 68   kcal/100g
  • Milk 3.5% fat content - 64   kcal/100g
  • Milk 3.2% fat content - 60   kcal/100g
  • Milk 1.5% fat content - 47   kcal/100g
  • Concentrated milk 7.5% fat content - 140   kcal/100g
  • Milk 2.5% fat content - 54   kcal/100g
  • Granulated sugar - 398   kcal/100g
  • Sugar - 398   kcal/100g
  • Butter 82% - 734   kcal/100g
  • Amateur unsalted butter - 709   kcal/100g
  • Unsalted peasant butter - 661   kcal/100g
  • Peasant salted butter - 652   kcal/100g
  • Melted butter - 869   kcal/100g
  • Egg yolks - 352   kcal/100g
  • Powdered sugar - 374   kcal/100g
  • Chocolate 70 % - 539   kcal/100g
  • Dark chocolate - 539   kcal/100g
  • Egg whites - 44   kcal/100g
  • White chocolate - 554   kcal/100g
  • Corn starch - 329   kcal/100g
  • Apricot jam - 249   kcal/100g
  • Almond petals - 650   kcal/100g
  • Almond flour - 560   kcal/100g
  • Boiled condensed milk - 328   kcal/100g

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