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Hungarian Esterházy Torte

An irresistibly delicious dessert with nuts, custard, and a glossy white glaze! The Esterházy torte is something of a national symbol in Hungary — you'll find it in nearly every café and restaurant there. Its flavor is unmistakable, with airy nut layers and the silkiest custard buttercream. Its signature touch is the marbled spiderweb pattern piped across the top.

Alina ViktorovnaAuthor avatar
Recipe author
Esterhazy's Hungarian cake
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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 8 % 5 g
Fats 28 % 18 g
Carbohydrates 65 % 42 g
350 kcal
GI: 7 / 2 / 90
    1. Bake the layers. Preheat the oven to 350°F (180°C). Beat the egg whites with a mixer to stiff peaks, adding the sugar a little at a time. Toast the nuts in a dry skillet, then pulse them in a blender into small pieces (not too fine). Fold the chopped nuts into the whipped whites, add the sifted flour and a pinch of salt, and fold gently so the meringue doesn't deflate. Cut four equal parchment circles, 22–24 cm (9–10 inches) each, and use a piping bag to pipe the meringue-nut mixture onto parchment set on a baking sheet. Bake in the preheated oven for 15–20 minutes, until pale golden. Once baked, carefully peel off the parchment and let the layers cool. 2. Make the custard. Take the butter out of the fridge ahead of time. Cream the egg yolks with the sugar, then add the cornstarch and the vanilla extract for fragrance. Mix well. Heat the milk on the stove until almost boiling, take it off the heat, and pour it in a thin stream into the egg mixture, beating constantly with a mixer until smooth and lump-free. Return the mixture to the stove and cook over low heat, stirring constantly, until it thickens — once it starts to thicken, the custard is ready. Cover it with plastic wrap pressed to the surface so it doesn't dry out. Once cooled, add the softened butter and the cherry liqueur, then whip with a mixer until fluffy. Spread each layer generously with the custard buttercream. Stir the apricot jam together with the rum and spread it over the top layer. 3. Make the glaze. Pour the water into a saucepan, add the sugar and invert syrup, and bring to a boil over low heat. Boil for 2–3 minutes, then take the pan off the heat and cool the glaze by setting the container in a bowl of ice water. Once cooled, whip it with a mixer until it's dense, white, and thick. Pour the white glaze over the top layer and spread it down the sides. Melt the dark chocolate in a double boiler, transfer it to a piping bag or a sturdy zip-top bag, and snip a small tip. Pipe the chocolate in a spiral over the white glaze, then drag a toothpick from the center out to the edge to create the marbled spiderweb pattern. Press sliced almonds around the sides. Refrigerate the cake for at least 4 hours so it soaks through. Then it's ready to enjoy!

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
  • Hazelnuts - 670  kcal/100g
  • Almonds nuts - 609  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
  • Rum - 75  kcal/100g
  • Apricot jam - 265  kcal/100g
  • Pear jam - 268  kcal/100g
  • Quince jam - 223  kcal/100g
  • Apple jam - 265  kcal/100g
  • Jam - 265  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  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
  • Cherry liqueur - 248  kcal/100g
  • Corn starch - 329  kcal/100g
  • Sliced almonds - 650  kcal/100g
  • Vanilla extract - 321  kcal/100g
  • Invert syrup - 400  kcal/100g

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