Esterhazy Cake – 7 delicious homemade recipes

Esterhazy is one of the most beautiful cakes, whose appearance can be called elegant and sophisticated. Naturally, first you need to properly prepare and decorate it. The recipes posted here with step-by-step photos will help you with this. Read more...

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On March 8

How to create an Esterhazy cake at home

The impressive-looking Esterhazy cake received its name on behalf of the Hungarian minister, diplomat and prince all in one, who lived in Hungary in the middle of the 19th century. The clearest history of its birth is not known for certain. We only know that it is quite popular in a number of European countries, including Germany and Austria. Now this popularity has spread to Russia.

The 5 most commonly used ingredients in Esterhazy cake recipes:

Product	Calories kcal per 100g	Proteins g per 100g	Fats g per 100g	Carbohydrates g per 100g
Sugar	398			99.7
Butter	734	0.5	82.5	0.8
Hazelnut	670	16.1	66.9	9.9
Egg yolks	352	16.2	31.2	1
Egg whites	44	11.1

You can identify the Esterhazy cake by the corresponding pattern on the surface. It is made using hot chocolate, and the role of the canvas is played by sweet or milk glaze. The sides are decorated with almond petals, which are molded onto a thick layer of buttercream. Inside the cake there are five or six thin layers, each of which is soaked in the same cream.

Although Esterházy’s standard is a specific and specific cake, it can be prepared using different methods and from different products. You will find most of them in this catalog. Some of them are worth telling in more detail.

Biscuit for Esterhazy is prepared with the addition of crushed nuts to the dough, using proteins, sugar and flour. Spices like cinnamon or vanilla are added optionally. The result is an airy, soft shortbread with a delicate nutty taste, somewhat similar to meringue. Each one is baked separately, trying not to destroy the integrity of the crust (it is very fragile).

5 of the fastest Esterhazy cake recipes:

Name of the dish	Preparation time	Calories kcal per 100g	User rating
Esterhazy with hazelnuts	2 hours	395	+67
Traditional Esterhazy cake	4 hours	417	+120
Esterhazy cake with walnuts	4 hours	400	+34
Esterházy almond cake with corn starch	4 hours	352	+6
Hungarian cake Esterhazy	6 hours	350	+7

The glaze can be prepared with cream to which snow-white chocolate is added. To “draw” the cobwebs on top, take dark chocolate, also mixed with cream and a drop of cognac.

As for the cream, its composition in the unique recipe is somewhat complicated for duplication, which is why Russian housewives often simplify it. For example, they eat boiled condensed milk. According to our criteria, the cream is prepared from: eggs, coconut milk, condensed milk, regular milk, sugar, butter, vanilla and cherry kirsch vodka. Apricot jam is also used in the layer.

Traditional recipe for Esterhazy cake

One of the most popular desserts is the Esterhazy cake; the traditional recipe involves baking the cakes without flour or starch. The layers are soaked in the most delicate cream, and the top is complemented with a corresponding pattern in the form of a cobweb. A moderate amount of sweets has a beneficial effect on the body. But it’s better to eat desserts in the first half of the day. But sweets eaten in the evening can negatively affect your figure.

The traditional recipe uses nutty petals from almonds. But if desired, this component can be replaced with hazelnuts, peanuts, and walnuts. Almond petals can be purchased at any hypermarket, as well as the rest of the dessert ingredients. The sweet recipe is quite common. Therefore, it can be reproduced at home!

Esterhazy Cake: Traditional Recipe

This dessert will appeal to all sweet tooth lovers if it is prepared correctly. Layers of sweetness are baked on a meringue base with the addition of nut crumbs. Ready-made bases are sold in stores. But if you want to make a lasting impression on your loved ones, then you need to prepare the layers without the help of others. It's easy to create!

Esterhazy Cake: Traditional Recipe

Here are some tricks that will help you prepare a delicious dessert correctly:

Meringues are made only from proteins. The yolks should not be painstakingly separated; otherwise, the protein mass simply cannot be beaten. In addition, the whites will not rise if they are beaten in a greasy or damp container;
The nuts are ground into flour. You can create this with a blender. But it’s important not to crush the nuts, otherwise they will release oil. If the mixture has become greasy, then it should be dried in the oven or in a dry frying pan, and then ground again with a mortar or blender;
The protein-nut mixture is baked on parchment. There is no need to grease the parchment. The base separates perfectly when warm. Beginner cooks can use silicone mats. The crust will literally just come off of them!
Round cakes are baked. The dough comes out quite watery. To prevent it from spreading, you can lay out the base on parchment using a cooking bag, moving in a spiral;
In the traditional recipe, the cream is made with nut praline. You can make praline from ground nuts coated with caramel. You can create this using a massive blender. The process is quite labor-intensive. Therefore, if you are not convinced of your own abilities, then the praline can be replaced with boiled condensed milk, which can be purchased in ready-made form!
The freshest nuts must be used! They should be lightly fried. Otherwise the shortcakes will be bitter!

Ingredients:

· Almond petals – 50 g;
· Egg whites – 8 pieces;
· Apricot jam – 2 tablespoons;
· Egg yolks – 3 pieces;
· Snow-white chocolate – 1 bar;
· Milk or dark chocolate – 40 g;
· Almonds – 100 gr;
· Butter – 300 gr;
· Hazelnuts – 300 gr;
· Sugar – 2 cups;
· Salt – a pinch;
· Milk – 1 glass;
· Starch – 3 tablespoons.

Traditional recipe for Esterhazy cake

Manufacturing method:

Place the starch, along with the yolks and sugar, in a bowl and grind until smooth;
Add 3 tablespoons of milk to the mixture and beat with a whisk;
Heat the remaining milk in a saucepan and pour it into the yolk mixture in a narrow stream, stirring constantly;
Place the mixture on low heat or in a water bath. Stir constantly until the mixture resembles condensed milk;
In a dry frying pan, fry the hazelnuts and almonds for a couple of minutes until a nutty smell emerges;
Transfer the nuts to a towel, cool and, rubbing against each other, remove the husks;
In a frying pan with a thick bottom, heat half a glass of sugar;
As soon as the sweet sand melts, add 100 grams of roasted hazelnuts to it and mix gently;
Fry the nuts in caramel for 2-3 minutes, then cool and grind with a blender into nut paste. The paste should be soft and buttery! Therefore, the blender should be operated at the highest speed;
Beat the soft butter with a mixer until fluffy, add the milk-yolk mixture evenly;
Add nut butter to the cream and beat until smooth;
In a clean, fat-free container, beat the whites with a pinch of salt until sharp peaks form. The mass must be stable and not settle;
Grind the remaining sweet sand in a coffee grinder to a powder and add to the protein mass;
Grind the remaining nuts into flour with a blender;
Carefully add the nuts to the protein mixture and mix from bottom to top using a silicone or wooden spatula. You should not stir for a long time, because the texture will lose its airiness;
Transfer the dough into a pastry bag and apply it in the shape of a circle on parchment;
The acquired mass should yield 5-6 layers, depending on the diameter of the circle;
Cook the shortcakes for half an hour at 160 degrees;
While we bake some shortcakes, store the protein-nut mixture in the refrigerator under cling film;
Sandwich the shortcakes with cream and assemble them into a single dessert;
Cover the top layer with apricot jam;
Melt snow-white chocolate in a water bath and cover the dessert with it;
Once the chocolate mass has hardened, melt the dark chocolate and apply it in a spiral using a cooking bag. We draw straight stripes from the center of the circle to the edges;
Sprinkle the sides of the dessert with almond petals;
Place the treat in the refrigerator for 3-4 hours and you are ready to serve!

Regular Esterhazy cake: another recipe with condensed milk

If for any reason it is not possible to create praline, then boiled condensed milk can be added to the custard. The dessert is baked according to the recipe indicated above. But instead of nut butter, we add boiled condensed milk to the custard. The result will be no worse than in the traditional recipe. All this saves a lot of time!

Regular Esterhazy cake: another recipe with condensed milk

This recipe can be further simplified if you do not grind the nuts into flour, but use ready-made almond flour, which can be purchased at any hypermarket. You don't have to decorate the cake with melted chocolate. You can use culinary mastic or marzipan. The number of cakes can be created at your own discretion.

If you doubt your own abilities, then start baking a cake with a lightweight alternative recipe. It will work even for inexperienced cooks. You can even complicate the task and prepare dessert according to the traditional recipe. A homemade delicacy will decorate any special occasion and add an atmosphere of solemnity to any special occasion!

Blog of Maria Snow White

Cake Esterhazy

Hi all. There have been no articles for a long time, but I returned not empty-handed, but with an unforgettable Esterhazy cake. You have been asking for it for a long time, I am correcting myself. Back in the summer, I published this cake on my Instagram page, I advise you to subscribe, because there are now more recipes, videos of making some desserts and competitions with cool gifts.

Esterházy is a famous Hungarian cake consisting of nut cakes and butter cream, with a corresponding design on top. From time to time it is called - Cobweb.

On my own behalf, I will say that this is just a bomb cake, with crispy, flourless layers and moderate sweetness. It is so original that it cannot be compared with ordinary sponge cakes in terms of taste. I won’t poison your soul anymore, let’s make a benzene-walnut cake!

How to create the most delicious Esterhazy cake at home, step-by-step recipe with photos.

Ingredients:
Shortcakes:
✔240 g protein
✔240 g sugar
✔240 g ground nuts (I have 50/50 walnuts and hazelnuts)

Cream:
✔200 g milk (2.5−3.5%)
✔150 g cream (20−35%)
✔6 yolks
✔25 g corn starch
✔150 g sugar
✔250 g butter 82.5%
✔60− 70 grams of ground nuts or praline (I have hazelnuts)
✔30 grams of good alcohol (I excluded it, but it’s delicious with Baileys)

For decoration:
✔G 150−200 almond petals (I have savoiardi sticks)
✔170 g snow white chocolate
✔20 g cream (30−35%)
✔30 g dark chocolate

We start by making meringue.

Beat the whites at room temperature until foamy; there should no longer be any unbeaten whites on the bottom, and there will be clear marks from the whisk on the surface. It is at this moment, without ceasing to beat, that we begin to add sugar little by little and beat the mass until it peaks. It is very important to separate the whites from the yolks and beat them in an iron or glass bowl, because plastic containers absorb fat very much, which can interfere with whipping the whites.

And the most important point - do not overbeat the egg whites! Look closely at the density. There is no need to beat the whites until super thick, we need the so-called “bird's nose”. The edge on the whisk and in the bowl should wrap around, and not stand like a stake. But nothing has to leak; the photo shows the correct meringue.

While the egg whites and sugar are being whipped, we need to chop the prepared nuts. I remember that all the nuts are very dirty! Therefore, wash them in advance under running water and dry them in the oven at a temperature of 100-120 degrees, or in a dry frying pan. How do you know when the nuts are dry? Just bite into the nut and see if the inside is dry or not. I grind the nuts in a blender with knives or in a kitchen machine. Don't overdo it, we don't want flour, we want a medium-fine grind.

Mix the chopped nuts into the prepared meringue. You can choose nuts according to your own taste and budget. I had a mixture of walnuts and hazelnuts, you can take one or change the cashews. The main thing is not peanuts, they will not give the same taste.

Mix the nuts into the protein carefully, the mass should remain dense. Do not overdo it!

Place the dough on parchment or a mat (I got 4 cakes 20 in diameter). A very important point, if you don’t have room for 2 cakes on 1 baking sheet, then first divide the dough in half and prepare 2 batches separately. Therefore, the dough can stand for no more than 30-35 minutes before baking! If you bake any of the shortcakes separately, then the very last one will not work, because by this time all the air bubbles in our meringue will burst!

I laid out the dough in a ring to get even circles. But, you can simply draw circles on the bottom of the parchment and distribute the dough with a spatula, focusing on them.

Sprinkle the purchased shortcakes on top with sweet powder, leave for 5-10 minutes, then sprinkle with powder again and send the first baking sheet to baking. The second one is still waiting in line.

You need to bake at a temperature of 160−170° for 20−25 minutes, do not overcook it in the oven! They should only slightly gild. I bake on top-bottom mode.

Remove from parchment and cool. The shortbreads should be dry on all sides.

This cake needs buttercream, and yes, the amount of butter cannot be reduced any further (I reduced it by 100 grams from the initial recipe)! Otherwise, the cream will come out watery and the meringue shortcakes will all get soggy, but we need them crispy!

Heat the milk and cream to a boil, at this time mix the yolks, sugar and starch.

126 Explanations

Good evening! I baked this cake according to your recipe, and it turned out very tasty! True, I made a mistake that slightly spoiled the memory - I melted the snow-white chocolate incorrectly and it curled (it became a thick shell on the cake. But in general, of course, it’s just a stunning cake. Everyone liked it. Thank you, Maria, for the recipes. Your web The site is just a find!

Anastasia, good evening. Yes, snow-white chocolate is the most capricious. You need to heat it carefully, otherwise it will burn (The main thing is that everything came out inside!

Hello! Please tell me the proportions of snow-white chocolate and cream to cover the top of the cake. Thank you!

Hello, there are no such proportions) It depends on the chocolate, I cook by eye

Hello. Tell me, how does the cake stay the next day? Are they as crispy as Kiev ones, or are the shortcakes still soaked in custard and become tender, like in puff pastries, like honey cake and milk girl? The crust is still crispy, maybe there are some aspects to prevent the crusts from getting soggy... Thank you.

Hello. No, the shortcakes here are not as crispy as in Kievsky. Swap the custard for butter cream from Kyiv and they will crispy👍

Traditional Esterhazy cake: how to prepare and decorate

I propose to prepare a masterpiece of European culinary experts at home - an excellent Esterhazy cake according to an ancient recipe. Its distinctive highlight is crispy protein shortcakes, praline cream and a corresponding pattern on the surface in the form of a cobweb.

Ingredients
1. for dacquoise cakes
2. for mousseline cream (made from custard with praline and butter)
3. Also
4. for decoration
How to cook
1. Custard
2. Praline
3. Cream muslin
4. Dacquoise shortcakes
5. Assembling the cake

This wonderful nut cake has its own unusual history of origin and creation in a form familiar to us. The authorship of the invention is tirelessly defended by culinary specialists from several European countries - Belgium, Austria, Germany, Switzerland.

One thing is certain: the traditional Esterhazy received its name on behalf of the diplomat of the Hungarian princely family - Pal Antal Esterhazy, who lived at the end of the 18th - beginning of the 19th century.

The prince also held the position of Minister of Foreign Affairs, was a member of the Hungarian Academy, but at the same time he stayed and performed multifunctional duties at times in Belgium, and from time to time in Switzerland. Among the versions of the creation of the masterpiece, two stand out. According to one of them, the delicacy was invented and prepared by the diplomat’s personal chef on his orders. The dessert was supposedly intended for treating guests at large receptions and, naturally, was named after the owner of the celebration. The second version says that the professional prince himself loved to cook, conduct culinary experiments, and at one point, in honor of his son’s birthday, he dreamed up and prepared such a unique cake.

The recipe is not very difficult, but it requires attention and time. The cake is quite expensive, it contains hazelnut and almond nut flour, hazelnut praline, butter, apricot jam, eggs, chocolate. Some versions of the recipe contain cognac or cherry vodka (for adding to the cream), and almonds and hazelnuts are partly replaced with walnuts.

For this dessert, cream with nut praline is prepared.

If you don’t want to bother with praline and there are no suitable products, then you can simplify the recipe by replacing the nut topping with boiled condensed milk. According to the traditional recipe, the cake must be decorated with almond petals around the edges, and melted snow-white and dark chocolate should be poured on top. Using a knife, a simple pattern is made on the chocolate that has not yet hardened, which in one way resembles a cobweb, and in another, the ornament of an Arab arafatka scarf.