Esterhazy Torte-Esterhazyschnitten-Almond Meringue Slices

May 08, 2023May 8, 20230 1
Classic Esterhazy Torte recipe for your sweet cravings
in Dessert

Prep

45 min

Cook

20 min

Ready In

3 hours

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1/2 cup hazelnuts
1/2 cup sliced almonds
1/4 cup confectioners ' sugar
5 large egg whites , at room temperature
1/2 cup granulated sugar
1 cup milk , divided
2 tablespoons cornstarch
2/3 cup granulated sugar
2 large egg yolks
1 cup unsalted butter
2 2 tablespoons cognac or 2 tablespoons golden rum
1/4 cup warm apricot jam or 1/4 cup apricot glaze
faux fondant ( see recipe below )
1 ounce bittersweet chocolate , melted
1/2 cup sliced almonds , toasted ( for garnish )
1 cup confectioners ' sugar , sifted
1 tablespoon warm water
2 teaspoons warm water
2 teaspoons light corn syrup

Nutrision Information

Servings Per Recipe
8
Calories
475
Sugar
49g
Fat
28g
Esterhazy Torte, also known as Esterhazyschnitten, is a layered cake consisting of almond meringue and buttercream filling. Originating from Hungary in the late 19th century, Esterhazy Torte's classic layers and unique flavors of cognac-rum infused buttercream and almond meringue provide a delightful sugar and nutty taste. This cake is often made for special celebrations and can be easily adapted for different occasions. This recipe makes a perfect twice baked, multi-layered cake that can be enjoyed from the comfort of your own home.

Instructions

1.Preheat the oven to 325°F.
2.Grind the hazelnuts and sliced almonds in a food processor with confectioners' sugar until finely ground. In a large bowl, beat egg whites to soft peaks. Gradually add granulated sugar, beating until stiff and glossy. Fold in the nut mixture. Spread meringue evenly in each prepared cake pan. Bake until set and golden, about 20 minutes. Cool in the pans.
3.For the filling, heat 2/3 cup sugar with 2/3 cup of the milk in a heavy saucepan until hot but not boiling. In a bowl, whisk the remaining 1/3 cup milk, cornstarch, and egg yolks until blended. Whisking constantly, pour the hot milk mixture into the yolk mixture (tempering it), then return to the saucepan. Whisk over medium heat until thick and bubbly, about 3 minutes. Transfer to the bowl and let cool, stirring occasionally.
4.Beat the butter until creamy. Beat in cornstarch mixture and cognac or rum until fluffy.
5.Place 1 meringue layer on a serving plate and brush with some apricot jam. Spoon one-third of the buttercream on top. Top with another meringue layer and repeat until all layers are used.
6.Heat the remaining apricot jam in a small saucepan with 1 tablespoon water and corn syrup until hot. Brush over torte completely. Chill.
7.For the faux fondant, mix the confectioners' sugar with warm water until the consistency of heavy cream. Spoon all around torte, tipping it as necessary to coat evenly. Let dry slightly, then drizzle with melted chocolate. Press toasted almonds onto the sides and let set. Serve chilled or at room temperature.

PROS

Esterhazy Torte is layered with almond meringue and cognac-rum infused buttercream filling.
It has a delightful sugar and nutty taste with a balanced sweetness on each bite.

CONS

This cake has high sugar and butter content and should not be consumed too often by individuals who are mindful of their sugar and fat intake.

HEALTH & BENEFITS

This cake is not particularly healthy but the almonds in this recipe provide good amounts of protein, fiber, and healthy fats which can improve blood sugar levels and lower cholesterol.

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