Esterhazy cake has undergone changes during its existence, and now we can try some of its delicious variations. But regardless of the type of cream and the components of the cake, the cake has a traditional design: almond petals on the sides and a neat chocolate web stretched along the milk top. Esterhazy is the top of the confectionery art, which, albeit with little effort, can be made at home.

Esterhazy Cake Classic Recipe

The taste of the classic Esterhazy recipe is simply impossible to confuse with others.

The cake combines a rich texture of crispy protein-almond cakes and air custard butter cream. It is remembered by the light aroma of cinnamon with almond petals.

The ingredient composition is quite extensive and includes, first of all, products for protein-almond cakes:

  • egg whites - 8 pcs.;
  • almond flour - 250 g;
  • sugar - 150 g;
  • icing sugar - 20 g;
  • salt - a pinch;
  • vanilla sugar;
  • cinnamon - 1/2 tsp

For the cream we prepare:

  • wheat flour - 75 g;
  • yolks - 5 pcs.;
  • coconut milk - 50 ml;
  • cow's milk - 150 ml;
  • condensed milk - 200 g;
  • butter - 200 g;
  • cherry liquor - 50 ml.

To decorate:

  • cream (33%) - 50 g;
  • almond petals - 50 g;
  • apricot jam - 60 g;
  • bar of white chocolate.

Let's start cooking cake layers:

  1. Let's start with the design of the "stencil": on it we will draw the traditional spiral shape of the cakes. The size of our cakes will be 21 cm.
  2. The whites, separated from the yolks, beat until sharp peaks with the addition of salt.
  3. Having achieved the desired state, without ceasing to whisk, we introduce sugar and bring the protein mass to a dense consistency.
  4. Take almond flour and combine with cinnamon.
  5. In three or four runs, we introduce the dry mixture into the protein mixture.
  6. We take a pastry bag and put the dough in it. Naturally, the entire volume of the test in one go will not go into the bag, so we send the rest to the refrigerator so that it does not fall. From the "working" part of the test we form a cake in the form of a spiral - here we have come in handy blanks.
  7. Sprinkle the dough for the cake with sugar powder and give the future cake layers a rest. At this time, the oven just warms up to 160 ° C.
  8. Bake the cakes to a rosy color. In general, it will take about an hour and a half: for 1 run - 15 minutes. At the output we get 6 cakes.

Cakes are cooked long enough, but do not waste time in vain - we proceed to prepare the cream.

We’ll clarify that we will step back a little from the classic version, as it uses cherry vodka and pralines. We replaced them with condensed milk and cherry liquor.

Cream for Esterhazy cake is made in the following way:

  1. We put the milk to boil.
  2. Yolks, vanilla sugar, coconut milk and flour are ground.
  3. In the resulting mass, pour boiled cow's milk and, having mixed until uniform, put the mixture in a water bath. Without stopping stirring, bring to a thickening.
  4. After removing from the stove, cool and whisk in intensive mode for about 3 minutes.
  5. Mix softened butter with condensed milk.
  6. We combine both masses, introducing into the custard mixture butter in small parts.
  7. Finishing touch: cherry liquor.

The step-by-step recipe is almost complete, it remains only to collect and decorate the cake:

  1. 5 of 6 cakes, coat with finished cream on top and stack one on top of the other. The sixth portion is processed with jam. Cream also coat the sides of the cake. After completing these manipulations, put the cake in the refrigerator for 20 minutes.
  2. In the meantime, make the icing: melt the chocolate in a water bath and, removing from the stove, pour the cream.
  3. Having mixed well, we coat the top of the cake with the resulting composition.
  4. We make a spider web with the same glaze, first drawing circles with a spiral, and then connecting them with lines.
  5. The final touch - decorate the edges of the cake with almond leaves and wait 3 hours until the dessert is well soaked.

With a sense of self-satisfaction and accomplished culinary duty, we serve our masterpiece to the table.

Cooking with Walnuts

One of the many transformations of the classic recipe was the option of cooking with walnuts instead of almonds.

To prepare the cakes you will need:

  • squirrels - 12 pcs.;
  • walnuts and sugar - 250 g each;
  • flour - 75 g.

For cream:

  • yolks - 12 pcs.;
  • sugar - 240 g;
  • butter - 280 g;
  • nuts - 140 g.

For impregnation:

  • apricot jam - 45 g;
  • water - 10 ml.

For glaze:

  • lemon juice - Art. l .;
  • water - 2 tbsp. l .;
  • oil - tsp;
  • icing sugar - 380 g

For decor:

  • dark chocolate - 50 g;
  • hazelnuts - 110 g.

Step by step recipe:

  1. Beat proteins with salt until meringue state. Introduce sugar, flour and chopped nuts.
  2. We visually divide the finished dough into an approximate amount of cakes. Forming them, we rely on the first, classic recipe.
  3. Combine the yolks with sugar, put on a steam bath and cook until thickened for about 12 minutes.
  4. After cooling the cream, beat it, introducing softened butter and ground nut.
  5. We coat all the cakes with the resulting mass, except for 1.
  6. Dilute the jam with water and soak the top cake. 30 minutes in the cold - and again proceed to cooking.
  7. Prepare the icing: beat the lemon juice with water, vegetable oil and powder. Pour the surface of the cake with it.
  8. Melt the chocolate and make a spider line with it.
  9. The edges of the dessert are decorated with nut crumbs.

We wait until the cake is saturated, and enjoy.

From biscuit cakes

Another popular and successful interpretation of the traditional recipe is the option in which two types of cakes are combined: meringue cake and biscuit.

Meringue cakes can be prepared according to one of two previously presented recipes.

And here’s the biscuit cake we’ll bake step by step:

  • Beat two egg whites with a pinch of salt, vanilla and a couple of tablespoons of sugar.
  • Next we introduce the yolks and a tablespoon of boiling water.
  • Add 1/2 cup flour, 1/2 tsp. baking powder and knead well.

Pour the finished dough into the mold and bake at 180 ° C until ready.Prepare cream, impregnation and glaze according to any recipe you like from the above.

We collect the Esterhazy cake on two types of cakes in the following way: first, spread all the meringue cakes with a cream, and then place a biscuit, also coated with cream, on top. We decorate with the traditional method: nuts - on the sides and a spider line with glaze - on top.

Esterhazy cake from Emma's grandmother

Ingredients for cakes:

  • proteins from chicken eggs - 8 pcs.;
  • sugar - 200 g;
  • cinnamon - tsp;
  • zest from 1 large lemon;
  • flour - 40 g;
  • nut flour (any) - 150 g.

For cream:

  • milk - 300 ml;
  • sugar - 150 g + 10 g vanilla;
  • yolks - 8 pcs.;
  • salt - a pinch;
  • flour - 30 g;
  • butter - 300 g;
  • liquor (preferably cherry) - 15 ml.

To decorate:

  • jam - 150 g;
  • rum - 25 ml;
  • mastic - 150 g;
  • water - 40 ml;
  • almonds - 150 g.

Cooking:

  1. The nuts selected for cooking are kept at 180 ° C in the oven for 6 to 7 minutes.
  2. We do the custard as follows: pour milk into the yolks and pour salt, flour, sugar. Mix. We put on fire and, achieving dissolution of sugar, bring to a boil and thicken. It was the turn of vanilla sugar, butter and liquor. Knead well and beat.
  3. Bake the cakes. If you make them with a diameter of 24 cm, you get 6 pieces. Mix nut flour, wheat and cinnamon. Beat whites with salt and sugar in a foam of moderate density. Add the zest of lemon and mix the resulting mass with a dry mixture of flour and cinnamon.
  4. We form circles and bake at 200 ° C for 10 minutes.
  5. Putting the cake together. We spread one cake on another, smearing with cream. We draw the sides in the same way. Top coat for a neat layer of mastic is coated with a mixture of jam with water and rum.
  6. We heat the mastic in the microwave, gradually introducing water. We divide the mass into two parts: 2/3 and 1/3. Into the smaller we introduce dark mastic.
  7. We decorate the cake, first smearing it with a white composition, and then draw a web of dark.
  8. We decorate the edges with nuts.

We serve the cake only 3 to 4 hours after a good soak in the refrigerator.

With boiled condensed milk

Another option for the preparation of Esterhazy cake and now with a modified cream on boiled condensed milk.

For a compound custard and condensed cream, take:

  • 2 yolks;
  • 100 ml of milk;
  • 50 g of sugar;
  • 10 g of starch and flour;
  • 200 g of boiled condensed milk and butter;
  • 50 ml of liquor.

Cooking:

  1. Whisk the yolks with sugar, flour and starch.
  2. We introduce boiling milk to the yolks. Without stopping kneading, bring to a smooth mass and leave to cool.
  3. Beat the butter and add condensed milk to it.
  4. We connect the two resulting masses.
  5. We collect the cake, spreading the original cream between the cakes and on the sides.

Baking without adding flour

Esterhazy can be baked without flour. In this case, the cake is characterized by a pleasant creamy taste. It is crumbly and slightly crispy.

Structure:

  • 6 proteins;
  • 300 g of almonds;
  • yolk;
  • 250 g of milk, butter and sugar;
  • 20 ml of brandy;
  • 40 g of jam;
  • 300 g of black, white fudge.

Cooking method:

  1. 2/3 of the ground almonds are combined with proteins whipped in a lush foam with sugar.
  2. From the resulting test, bake cakes: 160 ° C, 20 minutes each.
  3. Whip the yolk for the cream, Art. l sugar and milk. Boil and add softened butter, cognac and nuts.
  4. Putting the cake together. Having missed the top layer with jam first and then sweets.

One of the easiest Esterhazy incarnations is ready.

Step-by-step recipe from Julia Vysotskaya

In the recipe from Julia Vysotskaya, the emphasis is on the need to eat the cake exclusively in the fresh state.

Ingredients:

  • 200 g of egg whites, fried hazelnuts, custard, butter, white chocolate, milk and condensed milk;
  • 260 g of sugar;
  • 8 g of vanilla sugar;
  • 2 yolks;
  • 25 g of flour;
  • 50 g of dark chocolate;
  • 50 g cream (35%);
  • almond petals.

Cooking:

  1. Bring the milk to a boil and add the yolks, grated with 50 g of sugar and 25 g of flour. Introducing vanilla sugar, send the mixture to the stove and heat for a minute, without stopping to interfere. Cooling down.
  2. At this time, make cakes. We crush the nuts, beat the whites with sugar until foam and combine the resulting compounds.
  3. Bake cakes: it should turn out 8 pcs. 18 cm in diameter. Temperature - 160 ° С, time - 20 minutes.
  4. Mix the butter, condensed milk, custard and beat.
  5. We collect the cake in a classic way.
  6. We wait an hour and pour the dessert with melted white chocolate and cream. Then we make a cobweb of melted dark chocolate with cream. We decorate the sides with almond petals.

We put the cake in the refrigerator again and wait. Take your time: a well-soaked cake is much tastier than dry cakes with a lot of cream between the layers.

Here he is, this mysterious Esterhazy. This is not to say that it is simple to execute, but certainly very tasty!

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