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Esterházy Torte with Almond Flour

This stunning Hungarian cake is a showstopper for any special occasion! Esterházy torte with almond flour has a beautifully balanced, mellow flavor. The layers are thin almond meringues paired with a rich egg-yolk buttercream. You can make the signature glaze with either lemon juice or milk — lemon adds a bright little tang. Fresh raspberries give it a festive look and gorgeous aroma, but feel free to skip them and decorate the cake however you like.

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Esterhazy cake with almond flour
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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 % 6 g
Fats 33 % 18 g
Carbohydrates 56 % 31 g
303 kcal
GI: 19 / 0 / 81
    1. Start with the prep: preheat the oven to 300°F (150°C) and set a rack in the middle. You'll be working with a 20 cm (8-inch) round pan — trace it onto parchment, add about 2 inches all around, and cut out 10 of these parchment templates. If you don't have ready-made almond flour, make your own by grinding almonds in a blender. 2. Make the layers: wash the mixer bowl thoroughly to remove any trace of grease, wipe it bone-dry with a paper towel, then add the egg whites. Whip the whites until foamy, then, still whipping, add the sugar a tablespoon at a time. Once all the sugar is in, beat the meringue for another 5 minutes. Fold in the almond flour in 2–3 additions, gently mixing with a wooden spatula. Divide the batter evenly among all ten parchment templates, spreading it inside the traced circles. Bake the layers two at a time on a sheet pan (or as many as fit) for about 5 minutes, until lightly golden. Take them out and let them cool without peeling them off the parchment. 3. Spread the sliced almonds on a sheet pan and toast them in a 325°F (160°C) oven for 6–7 minutes, until lightly golden — watch them closely so they don't burn. Tip them onto a large flat plate and let them cool completely. 4. Make the cream: heat the milk to a boil. Meanwhile, in the mixer bowl, combine the egg yolks and powdered sugar and whisk until smooth, then add the flour and whisk together for another couple of minutes. Without stopping the mixer, pour in the boiling milk a little at a time — don't add too much at once or the yolks may curdle. Transfer everything to a small saucepan and set it over medium heat. Stirring vigorously and constantly, bring it to a boil and let it thicken. Lumps will form at first but they'll smooth out as long as you keep stirring. Cook for 2–3 minutes, then cool to room temperature. Beat the softened butter for 5 minutes until pale and fluffy, then add the cooled custard in 2–3 additions, beating smooth each time. Pour in the vanilla extract and beat briefly just to combine. 5. Assemble the cake: spread a little cream on a large serving plate and set down the first layer, then carefully peel off its parchment. Spread on a couple of tablespoons of cream (no more, even if it looks like too little), top with the next layer, and peel off its paper. Repeat with all the layers, leaving the top one bare. Use the rest of the cream to coat the sides. 6. Make the glaze: in a bowl, combine the powdered sugar, vanilla extract, and lemon juice (swap in milk if you'd rather skip the citrus note) and stir well. If the glaze is too thick, add a touch more lemon juice or milk — but don't let it get runny. Move 2 tablespoons of the glaze to a separate dish, stir in the cocoa powder, and transfer the chocolate glaze to a piping bag. Spread the light glaze over the top of the cake, then pipe the dark glaze over it in the cake's signature pattern: pipe a spiral, then drag a knife through it in alternating directions. 7. Press the toasted sliced almonds onto the cream-coated sides of the cake (working one piece at a time gives the neatest look). Top with fresh raspberries if you like — adding the berries just before serving keeps them looking and tasting their best. 8. Let the cake stand at room temperature for 2 hours, then refrigerate for 12 hours. Finish with a few mint leaves just before serving. The cake is ready — delicious and beautiful!

Caloric 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
  • Raspberry - 42  kcal/100g
  • Fresh frozen sweet raspberries - 50  kcal/100g
  • Almonds nuts - 609  kcal/100g
  • Mint fresh - 49  kcal/100g
  • Dried mint - 285  kcal/100g
  • Mint - 49  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  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
  • Cocoa powder - 374  kcal/100g
  • Lemon juice - 16  kcal/100g
  • Egg yolks - 352  kcal/100g
  • Powdered sugar - 374  kcal/100g
  • Egg whites - 44  kcal/100g
  • Almond flour - 560  kcal/100g
  • Vanilla extract - 321  kcal/100g

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