Cake "Esterhazy" - delicious nutty delicacy with a recognizable original pattern and chocolate flavor. Prepare it for any holiday and your guests will come to indescribable delight from your culinary skills. Today we will tell you the original recipe of the Viennese cake "Esterhazy".
A simple recipe for "Esterhazy" at home
Ingredients:
For the cake:
- egg whites - 8 pcs .;
- almonds - 200 g;
- flour - 3 tbsp. spoons;
- cinnamon ground - pinch;
- salt small - pinch.
For cream:
- butter - 300 g;
- egg yolks - 4 pieces;
- milk - 120 ml;
- coconut milk - 120 ml;
- boiled condensed milk - 80 g;
- cherry liqueur - 2 tbsp. spoons;
- Apricot jam - 2 tbsp. spoons;
- vanillin.
For glaze:
- white chocolate - 200 g;
- black chocolate - 50 g;
- fatty cream - 2 tbsp. spoons;
- almond petals - 100 g.
Preparation
So, lightly brown the almonds in a dry frying pan, and then grind into flour using a blender. We remove the egg whites for a few minutes in the freezer. Then whisk them with a mixer until firm peaks with a pinch of salt. Without stopping, pour sugar in a thin trickle and mix. Then mix carefully the ground nuts, add the sifted flour and throw the cinnamon. The pan is covered with parchment, we draw 2 circles on it and lay out the protein dough. Bake this way 6 cakes, and then put them on a flat dish and cool.
The recipe for preparing the cream for "Esterhazy" is quite simple: pour the usual and coconut milk into a bowl, whisk all with a mixer and pour a little into a separate container. Pour in a smaller part of sugar, vanillin and mix. The remaining milk is heated in a scoop until boiling. Next, carefully mix the yolk mass, heat, remove the dishes from the fire and cool. After that, we remove the cream in the refrigerator to freeze. Beat the boiled condensed milk thoroughly with melted butter and, without stopping, introduce the milk chilled cream. Pour in the cherry liqueur and mix thoroughly.
Apricot jam is slightly heated in a microwave oven.
Five cakes skim milk cream and add the cake pile. Top with the last cake and evenly cover with warm jam.
To prepare the glaze we break the white and black chocolate into pieces and individually melt, diluting the cream. Now we pour the cake first with white glaze, and then using a confectionery syringe we draw a spider web with black chocolate. Boka is decorated with almond petals and we remove the cake for impregnation in the refrigerator. This recipe can be safely used for the preparation of cakes "Esterhazy".