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Esterházy Torte with Walnuts

A truly delicious treat for any celebration! This walnut Esterházy torte is a gorgeous dessert with crisp, delicate nut layers and a custard buttercream. Its signature touch is the elegant white-chocolate glaze marbled with a dark spiderweb pattern.

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Esterhazy cake with walnuts
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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 10 % 6 g
Fats 52 % 32 g
Carbohydrates 39 % 24 g
400 kcal
GI: 8 / 0 / 92
    1. Preheat the oven to 300°F (150°C). 2. Take the butter for the buttercream out of the fridge ahead of time. 3. Crack and shell the walnuts, then toast them in a dry skillet over moderate heat for about 10 minutes. Let them cool, then pulse them in a blender on low speed — don't grind them all the way to flour; you want to still feel some texture. 4. Pour the egg whites into a large bowl and beat with a mixer, adding the sugar a little at a time. Start on low speed, then gradually work up to high. Keep beating until the whites form a thick, glossy mass that won't slide off a spoon. Fold in the chopped walnuts gently so the whites don't deflate. This is your layer batter. 5. Cut 4–5 parchment circles of the same size (22–26 cm / 9–10 inches). Transfer a circle to a baking sheet and use a silicone spatula to spread the meringue-nut batter over it, dividing the batter evenly among all the layers. Bake each layer in the preheated oven for about 20 minutes. 6. For the buttercream, beat the leftover egg yolks with the sugar until pale. Pour the milk into a saucepan and bring to a boil. Lower the heat and pour in the yolk mixture in a thin stream, whisking constantly so the eggs don't curdle. Cook over low heat, stirring constantly, until it starts to thicken, then take it off the heat and let it cool. Beat the softened butter into the cooled custard until smooth. 7. Spread each layer with buttercream, saving a little for the sides. 8. Melt the white chocolate in a double boiler with two-thirds of the milk and pour it over the top of the cake; coat the sides. Melt the dark chocolate in a double boiler with the remaining milk, transfer it to a piping bag, and pipe a spiral over the top. Drag a toothpick from the center out to the edge to divide the cake first into 4 equal sections, then each section in half again, creating the spiderweb pattern. Chop the remaining walnuts a little and press them around the sides. Refrigerate the finished walnut Esterházy torte for a couple of hours so it soaks through. 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
  • Walnuts - 650  kcal/100g
  • Black Walnut English Walnut - 628  kcal/100g
  • Black Persian Walnut - 651  kcal/100g
  • Walnut oil - 925  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
  • Chocolate 70 % - 539  kcal/100g
  • Dark Chocolate - 539  kcal/100g
  • Egg whites - 44  kcal/100g
  • White chocolate - 554  kcal/100g

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