Hungarian Esterhazy Cake

1. Bake cakes.

Turn on the oven at 180 degrees Celsius.

Beat egg whites with a mixer until stable peaks, gradually adding sugar.

Dry the nuts in a dry frying pan, and then chop them into small pieces in a blender (not too finely). Add the chopped nuts to the whipped whites, put the pre-sifted flour, a pinch of salt and mix gently (so that the protein mass does not fall off).

Cut out 4 identical circles with a diameter of 22-24 cm each from baking paper and use a pastry syringe to put the protein-nut mass on parchment, previously transferred to a baking sheet.

Bake the cakes in a preheated oven for 15-20 minutes until beige.

After the cakes are ready, carefully remove the baking paper from them and leave until they cool down.

2. Prepare the custard.

Put the butter out of the refrigerator in advance.

Grind egg yolks with sugar, then add corn starch and pour in vanilla extract for a pleasant smell. Mix everything well.

Heat the milk on the stove almost to a boil, remove from heat and pour a thin stream into the egg mixture. At the same time, stir constantly with a mixer until a homogeneous mass without lumps is obtained.

Put the resulting mixture back on the stove and over low heat, stirring constantly, brew the cream. As soon as the mixture begins to thicken, the custard for the cake is ready. Cover it with cling film so that it does not dry out. As soon as it cools down, add the soft butter and pour in the cherry tincture. Beat the cream with a mixer until fluffy.

Lubricate each cake liberally with custard.

Mix apricot jam with rum. And then spread this mixture on the top cake cake.

3. Prepare the icing for the cake.

Pour water into a saucepan, add sugar and invert syrup. Put a saucepan on the stove and bring the contents to a boil over low heat. Cook the mixture for 2-3 minutes from the moment of boiling, then remove the saucepan from the heat and cool the glaze by placing the container in cold water with ice.

After the glaze has cooled, beat it with a mixer to a dense white color and a thick consistency. Pour the white icing on the top cake cake and grease the sides with it.

Melt dark chocolate in a water bath. Transfer it to a pastry bag or a tight bag. Cut off a small tip. Using dark chocolate, draw circles in a spiral on the white glaze. And then use a toothpick to draw lines along the not yet frozen chocolate from the center to the edge of the cake.

Sprinkle the edges of the cake with almond petals.

Put the cake in the refrigerator for at least 4 hours so that it is well soaked. And you can start tasting.

Bon appetit!