We are sure that you are already interested in this extravagant beautiful name - "Esterhazy" and you are eager to learn how to bake it at home to try this cake sooner. And its mysteriousness lies in the cakes, the dough for which is cooked practically without flour, and based on the proteins of chicken eggs. We offer you the best recipe for a delicious Austrian cake with a tempting name "Esterhazy" and tell you how to cook it at home.
Classic Austrian cake "Esterhazy" - the original recipe
Ingredients:
- fatty milk - 270 ml;
- chicken eggs - 9 pieces;
- granulated sugar - 0,5 kg;
- butter (82.5% fat) - 320 g;
- boiled condensed milk - 1 tbsp. a spoon (with a mountain);
- vanilla sugar - 1 tbsp. a spoon;
- any liquor - 2 tbsp. spoons;
- Ground cinnamon - 2 tsp.
- almonds - 120 g;
- walnut kernels - 120 g;
- wheat flour - 2.5 tbsp. spoons;
- white chocolate - 220 g;
- fatty cream - 2 tbsp. spoons;
- bitter, dark chocolate - 70 g;
- apricot jam (jam) - 4 tbsp. spoons;
- Finished shavings of almonds in the form of petals - 80 g.
Preparation
Pour the fatty milk into the ladle and put it on the stove in the medium fire mode. While it is warming up, we divide the contents of eggs into different capacities: proteins in one, and yolks into another. Warm milk is slightly poured into the pial, and the rest is put back to boiling. In this bowl we lay out four separated yolks and fork quickly break them in milk. And now, in the already boiled milk is very slow, while constantly stirring, pour out the mixture from the bowl. Without stopping to interfere, let's paw for 30-40 seconds, then we leave it from the fire and do not touch it until it cools down.
The roast and almonds, pre-fried, put in a bowl of blender and grind them to the state of flour. The resulting nut flour is transferred to a bowl, add wheat flour to it, sprinkle with cinnamon and carefully mix everything. We take all the proteins and gradually combine them with 200 grams of sugar, while constantly whipping everything with a mixer, and after pouring it all we bring the mass to a lush, resistant foam. We gradually begin to add the nut mixture to the proteins and, using a silicone spatula, very gently combine them together, as if enveloping the proteins with nut powder until a uniform nut-protein air test is obtained.
On the baking sheet spread the paper from the parchment and draw on it two circles in diameter 28-29 centimeters, which can be done with a suitable lid or plate. If you do not have a confectioner's bag, then we take a plastic bag, in which we do not tightly put the dough, cut off the nose of the bag and squeeze out our dough into a circle, starting from the center, spiraling until the space is filled. So we form all the subsequent cakes, which after we are baked in the oven only at 160 degrees for 40 minutes each.
Soft butter with the remaining ordinary sugar and the addition of vanilla whip the mixer until it becomes a little bubbling. At this point, we begin literally two spoons to add custard here and mix them evenly with a mixer. In the end, we introduce into the cream liqueur, boiled condensed milk and finally once again whisk it.
We cover each of the cakes with this cream, and then apply it to the sides of the formed cake, which we then tear off the finished almond shavings in the form of thin petals. Top of Esterházy is abundant
Separately, on a steam bath, completely melt the white and dark bitter chocolate. To white, add cream and carefully stirring pour everything on a layer of jam. In the paper cornet pour dark chocolate and apply it on a layer of white, according to the principle of overlaying the dough, only leaving between circles a distance of 2-2.5 centimeters. We take a sharp toothpick and, starting from the center, we draw strips that reach the edge of the cake, thus we draw a rainbow spider web. So do over the entire area of the top layer of the cake, until we close the circle.
We hope that the preparation of this wonderful cake "Esterhazy" will give you great pleasure.