Esterházy cake: Recipe for the classic


Ingredients


For

To the shopping list

Kein Schleppen. Kein Schlange stehen. Lass dir die Zutaten für dieses Rezept nach
Hause liefern.


” vendor-id=”61543ab9cadf5705ef20368d” vendor-name=”Rewe” privacy-layout=”short”/>


preparation

  1. Japanese floors

  2. Beat the egg whites with sugar, vanilla sugar and lemon juice until hard. Add the ground hazelnuts, almonds and cinnamon and mix evenly.

  3. Divide the mass into 6 round parts (26 cm diameter) on sheets of parchment paper. Bake two bases at the same time in a preheated oven at 200 degrees over / under heat (180 degrees convection oven) for 10 minutes.

  4. Cream

  5. Heat the cream with powdered sugar, egg yolk and vanilla sugar in a saucepan. Add coconut oil and stir until completely dissolved. Then let it cool and cool in the fridge for at least 45 minutes.

  6. After the cooling time, loosen the cooled cream slightly with a whisk and taste with coffee liqueur.

  7. Wrap Japanese bottoms with 1/5 of the cream on top of each other. Spread the edge of the cake with the remaining cream and gently press the flaked almond onto the edge of the cake. Cool the cake for at least 20 minutes.

  8. glaze

  9. Mix the icing sugar with warm water (teaspoon at a time) to a thick cream. Mix egg whites, lemon juice and sugar cream and stir everything into a thick glaze. Set aside about 1/3 and color with cocoa.

  10. Cover the cake with the icing. Apply fine lines with the dark glaze (preferably with a small alcohol bag) and draw in typical Esterhazy patterns with a wooden stick.

tip
To ensure that the Japanese bottoms are evenly sized, it is advisable to use a 26 cm springform pan as a template and draw circles the same size on the parchment paper with a pencil.

How did the Esterházy cake get its name?

The Esterházy cake is named after the Hungarian diplomat Paul III. Anton Esterházy de Galantha’s name. It is a cream cake created by Budapest’s confectioners in the early 20th century and consists of a light cream, which is classically layered between several layers of sponge cake. The typical Esterházy cake pattern is applied to white cake icing or fondant with liquid dark chocolate.

Even today, the Esterházy cake is served mainly in Austria and Hungary and is one of the classic Austrian pastries.

More delicious recipes for cakes and pies


” vendor-id=”5edcd338e9f29f59f3145eb5″ vendor-name=”Disqus”/>

Leave a Comment