Esterhazy cake with walnuts

1. Turn on the oven at 150 degrees Celsius.

2. Remove the butter for the cream from the refrigerator in advance.

3. Chop walnuts, then lay out. Then pour them into a dry frying pan and dry over moderate heat for about 10 minutes. Then let them cool down, and then grind with a blender at low speeds. It is not necessary to grind strongly into flour, the structure of the nut should be felt.

4. Pour the proteins into a large bowl and beat with a mixer, gradually adding sugar. First, beat at low speeds, gradually increasing the speed of the mixer to the maximum. Continue to beat the whites with sugar until they turn into a thick glossy mass that will not drain from the spoon. Next, pour the chopped walnuts into the whipped whites and carefully (so that the whites do not fall off) mix the resulting mass. This will be the dough for cakes.

5. Cut 4-5 circles of the same diameter (from 22 to 26 cm) from parchment. Then transfer the circle to a baking sheet and use a silicone spatula to put the dough from whipped proteins with nuts on a sheet. At the same time, you need to evenly distribute the dough on all the cakes. Bake each cake in a preheated oven for about 20 minutes.

6. For the cream, you need to beat the egg yolks (left over from the proteins used earlier) with sugar until the egg mass turns white. Pour the milk into a saucepan and bring to a boil. Then reduce the heat and pour in the egg mass in a thin stream, constantly whipping with a whisk so that the eggs do not curdle. Cook the cream over low heat, stirring constantly, until it begins to thicken. Then remove the pan from the heat and cool its contents. Put the softened butter in the already cooled cream and mix until smooth.

7. Smear each cake with cream and leave a little cream on the sides of the cake.

8. In a water bath, melt white chocolate with 2/3 of the milk and pour the resulting mass over the top of the cake. Coat the sides. Dark chocolate is also melted in a water bath with the remaining milk, poured into a pastry syringe and draw circles on the top cake in a spiral. Then use a toothpick to draw from the center to the edge of the cake and divide the cake in this way first into 4 equal parts, and then each part again in half. Chop the walnuts a little and sprinkle them on the sides of the cake.

Put the finished Esterhazy cake with walnuts in the refrigerator for a couple of hours in the refrigerator so that it gets soaked.

Bon appetit!