Eszterhazy Cake Recipe
Eszterhazy cake is a traditional Hungarian dessert that is made with layers of walnut meringue and buttercream.
The meringue layers are made from ground walnut and egg whites, giving the cake its distinct nutty flavor. The buttercream is often flavored with vanilla or chocolate, and is used to fill and frost the cake.
The finished cake is typically decorated with additional ground walnut or chocolate shavings. Eszterhazy cake is a delicious and indulgent treat that is perfect for special occasions or as a special treat for any occasion.
|Prep time||Cook Time||Rest Time||Total Time|
|140 min||45 min||-|
Eszterhazy cake is a traditional Hungarian dessert that is said to have originated in the 19th century. The exact origin of the cake is somewhat of a mystery, but it is believed to have been named after Count Paul Eszterhazy, a Hungarian nobleman who was a patron of the arts and is said to have been a fan of the dessert.
The cake was traditionally made with a small amount of butter and a large amount of ground walnut which were used to make the meringue layers.
The buttercream filling was made with butter, sugar, and egg yolks. The dessert was very popular in the Austro-Hungarian empire, and it was served in many cafes and patisseries in Budapest.
Eszterhazy cake is
still very popular in Hungary today, and it is often served as a celebratory dessert for special occasions such as weddings, birthdays and Christmas. Many Hungarian bakeries and patisseries still make the cake using traditional methods and ingredients, and it is considered a delicacy by many.
For the dough
For the filling
For the topping (decoration)
Make the dough
Whip the egg whites into a stiff foam while gradually adding sugar.
Mix together the walnuts or almonds, flour, and cinnamon and then fold them into the egg white foam.
It’s recommended to bake the cake layers in 5 or 6 sheets, but it can also be done in 4 sheets, depending on personal preference and the shape of the cake. In a 23 cm diameter, round shape, 5 sheets can be made from the specified amount.
to mix the ingredients for the dough only if you can bake all 5 sheets at once, as the dough will lose its structure if left for too long. If you don’t have the possibility to bake all the sheets at once, it’s best to make the dough into 5 batches and bake them one by one.
You can trace the round shape onto baking paper, then turn the baking paper to the other side, and spread the dough by following the shape line.
Bake the sheets in the oven at 180°C (356°F) for 10 to 18 minutes and set aside to cool.
Make the filling for the cake
Mix the pudding powder with eggs and a little milk (as much as is needed for mixing) until smooth.
Boil the remaining milk with sugar, then stir in the egg mixture and cook until thickened (2-3 minutes).
After the custard cream has cooled, stir in the butter, and incorporate until you get a silky cream. You can use stand mixer also.
Assemble the Cake
Take a plate and place 1 sheet of cake, spread it with cream, then place another sheet of cake on top and repeat layering until the cake is constructed.
Use the filling what remains for the side of the cake.
Spread filling around the side of the finished cake, then put it in the fridge to rest for 30 minutes.
Decorate the cake
Melt the white chocolate using a double boiler or steam, then spread it evenly over the top of the cake.
Before the white chocolate sets, drizzle the melted dark chocolate over it.
Use a toothpick to create diagonal lines.
Add almond flakes to the side of the cake and refrigerate for 1-2 hours before serving.
Enjoy, Good Appetite!