Cake "Esterhazy" classic

Esterhazy cake is a classic dessert that requires a lot of effort and time, but the result you get in the end makes up for absolutely all the difficulties. It has an incredibly delicate taste, crispy crust and impressive appearance. This cake is one of the most delicious and delicate desserts. If you still haven’t been able to try it, then hurry up and purchase all the necessary ingredients and start cooking.

Classic recipe for Esterhazy cake at home

The classic version of the cake does not include adding flour or starch to the cake layers. This recipe is quite simple, so you can easily prepare it in your kitchen.

1. 
   How to prepare Esterhazy cake according to the classic recipe at home? When preparing the cake, start with the cream. We need to combine egg yolks, starch and sugar. Beat the resulting mixture for several minutes. It should become completely homogeneous.
2. 
   Combine the resulting mass with 3 tablespoons of milk and beat it thoroughly. The remaining milk must be heated over low heat and combined with the yolk mixture, continuing to stir. We should not add it immediately, but gradually, pouring in a thin stream.
3. 
   Transfer the mixture of milk and yolks to low heat. Don't forget to stir it constantly. The final consistency of the cream should be similar to condensed milk.
4. 
   Now let's move on to preparing the praline. We begin to fry the almonds and hazelnuts in a completely dry frying pan for a few minutes. The room should be filled with a rich nutty smell, which indicates the readiness of almonds and hazelnuts. In another frying pan (preferably one with a thick bottom) heat the sugar. When it is completely melted, add the roasted nuts and stir for 2-3 minutes.
5. 
   Using a blender, turn our nut mixture into a paste. Be sure to turn on the blender at maximum speed so that the paste becomes oily.
6. 
   We begin to gradually beat the soft butter with a mixer, adding the milk-yolk mass to it in small portions. Then combine the mixture with the nut butter and beat until smooth.
7. 
   Let's start preparing the crust dough. In a clean and dry bowl (preferably glass), beat the mixture of egg whites with a pinch of salt. As a result, we should get dense peaks.If they don’t flow out of the plate, then we did everything right. Grind the remaining sugar into powder and add to the whites. Then we grind the nuts in a blender until they reach a consistency reminiscent of flour. Carefully add them to the protein mass and mix gently. You should not stir for a long time, as there is a risk that the whites will no longer be airy and will settle.
8. 
   Place the resulting dough into a pastry bag. With its help, we begin to lay out the mixture on parchment. The shape of the cakes should be round. Our mass can make about 5 cakes. However, their number depends on the size of the circle you apply to the parchment. Bake the cakes at 160° for 20-25 minutes. At this time, the cream for our cake must be placed in the refrigerator, covered with cling film.
9. 
   We begin to grease the finished cakes with cream, collecting the base of the cake.
10. 
    Let's start decorating the dessert. We begin to cover the top of the cake with apricot jam. We need to melt the white chocolate. This can be done using a water bath. We pour it over the top of the dessert. We wait until the white chocolate begins to harden. Then melt the milk. We apply it to the top layer using a cooking bag and draw spirals. Using a toothpick or other thin object (for example, a knife), carefully draw straight lines, starting from the center of the cake and ending at the edges. We place almond petals on the sides of the dessert. After this, feel free to put it in the refrigerator for about 3-4 hours. Just wait a little and you will be able to try this divine cake!

How to make a delicious Esterhazy cake with walnuts?

Don't know what to cook for the holiday? Then you should try the recipe for Esterhazy cake with walnuts. This delicious dessert consists of nut cakes and delicate custard; its unusual and beautiful design will not allow your guests to remain indifferent. Interested? Then let's start cooking.

Cooking time: 6 hours.

Cooking time: 4 hours.

Servings – 10.

Ingredients for the dough:

• Egg whites – 5 pcs.
• Sugar – 120 gr.
• Walnuts – 130 gr.

Ingredients for cream:

• Sugar – 90 gr.
• Egg yolks – 5 pcs.
• Milk – 200 ml.
• Butter – 250 gr.

Ingredients for decoration:

• Walnuts – 50 gr.
• Milk – 60 ml.
• White chocolate – 100 gr.
• Dark chocolate – 50 gr.

Cooking process:

1. Let's start preparing the dessert with the cake layers. First we will split the walnuts and transfer them to a dry frying pan. Fry over medium heat until a rich nutty aroma appears. Let the nuts cool. Now we need to grind them using a blender. We need the structure of the nut to be partially preserved, and the resulting mixture not to resemble flour.

2. Transfer the egg whites to a glass bowl. We begin to beat them with a mixer, gradually increasing the speed. First, beat at minimum speed, and then gradually move to maximum speed, adding small portions of sugar to the whites. Beat the mixture until stiff peaks form that will not flow out of the bowl. We pour our walnut mixture into the whites and stir everything carefully. Remember to watch your movements as there is a risk that the squirrels may fall off. The crust dough is ready.

3.To make it easier for ourselves when creating the shape of the cakes, we cut out 5 circles of the same size from parchment paper. Their diameter can vary from 22 to 26 centimeters. We place our circles on a baking sheet and begin to spread the dough on them. For this you can use, for example, a silicone spatula. We try to spread the dough carefully and evenly. Place it in the oven, which we preheat to 150°. Baking one cake will take about 20 minutes.

4. Let's start preparing the cream. Beat the egg yolks (you should have some left over after using the whites for the cake batter) combined with sugar. We continue to do this until the mass acquires a white tint. Pour milk into a deep saucepan and bring it to a boil. Reducing the heat, gradually begin to add the egg mixture to it, stirring constantly. If you stop stirring the mixture, the eggs may curdle. Continue cooking the cream over low heat. When it thickens, we remove it from the stove and let it cool. Add soft butter to the cooled cream (it must be removed from the refrigerator in advance). Stir until the mass becomes homogeneous. There should be no lumps in the cream. Grease the finished cakes with the resulting cream, some of which should be left for the sides of the cake.

5. Melt white chocolate with milk. This can be done using a water bath or microwave if you want to finish cooking quickly. Pour the milk-chocolate mixture onto the top of the cake. We also melt dark chocolate with the remaining milk. We pour it into a pastry syringe, with which we draw circles on the top of the cake.Take a toothpick or any other sharp and thin object and draw lines from the center of the cake to its edges. You can decorate the sides of the dessert with chopped walnuts. The finished cake should be refrigerated for about 4 hours. During this time, it will have time to soak in and acquire an incredibly rich taste. The cake is ready. It's time to surprise your guests.

Step-by-step recipe for making Esterhazy almond cake

The almond version of the cake consists of five layers, crispy on the outside and very soft on the inside. Almonds are added to them, giving the cake an incredible taste and aroma. You've probably already imagined yourself trying this delicious dessert. This means it’s time to start preparing it.

Cooking time: 6 hours.

Cooking time: 4 hours.

Servings – 12.

Ingredients for the crust:

• Almond flour – 200 gr.
• Egg whites – 250 gr.
• Sugar – 170 gr.
• Powdered sugar - to taste.

Ingredients for cream:

• Milk – 300 ml.
• Sugar – 80 gr.
• Corn starch – 40 gr.
• Egg yolks – 3 pcs.
• Butter – 200 gr.
• Condensed milk – 80 gr.

Ingredients for decoration:

• White chocolate – 100 gr.
• Dark chocolate – 30 gr.
• Apricot jam – 3 tbsp.
• Almond petals - to taste.

Cooking process:

1. Let’s start preparing the dough for our almond “Esterhazy”. Beat the egg whites with a mixer in a deep glass bowl. It is very important that the container is completely dry. We start beating at minimum speed, gradually moving to maximum. Add sugar to the whites in small portions. The result should be strong peaks. You can check the whites with a spoon: if they do not flow down it, then you have achieved the desired result.Add almond flour to the resulting mass. It must be carefully mixed in so that the whites do not settle and remain as airy.

2. We need to draw circles on baking paper, the size of which can vary from 20 to 25 centimeters. Our circles will have a diameter of 20 centimeters. From the prepared dough we will get about 5 cakes. We use a pastry bag to transfer the protein mass. Distribute it evenly on baking paper. Additionally, you can level the cakes with a spatula. We sprinkle the protein mass with powdered sugar on top. Thanks to this ingredient, the cakes will be crispy on the outside and very soft on the inside. We bake the base of our cake at 170° for 15 minutes.

3. When the cakes are ready, you need to remove the paper from them as quickly as possible, since there is a risk that it may not come off later. Try to be careful because the cake layers are quite fragile.

4. Let's move on to the cream. In a separate container, mix egg yolks, sugar and starch. Mix the mixture thoroughly until smooth. Heat the milk over medium heat. Gradually begin to add it to the yolk mixture, stirring continuously. Place the mixture on low heat and cook until thickened. Cover the cake cream with cling film and let it cool.

5. Beat condensed milk. It should be at room temperature, so it must be removed from the refrigerator in advance. Add soft butter at room temperature to the condensed milk and begin beating the mixture. The final consistency should resemble cream. Add the resulting mass to the cooled cream of yolks and milk. Gently stir the mixture until it becomes homogeneous.

6. Let's start assembling the cake.Each cake must be greased with cream. We leave only the top part empty. Line the sides of our almond cake with the remaining cream.

7. Apply apricot jam to the top layer of the cake. Distribute it evenly. Melt milk chocolate in combination with milk. This can be done in a water bath or using a microwave. Pour it onto the top layer and distribute it. We also melt dark chocolate together with milk. We need it in order to draw spirals. The pattern will go from the center of the cake to the edges. Using a toothpick, draw lines. We distribute almond petals on the sides of our cake. The cake must be left in the refrigerator for several hours so that it has time to soak well. Now you can enjoy the divinely delicate taste of this dessert. Bon appetit!

PP diet cake “Esterhazy” at home

If you are afraid of gaining weight, often go on diets and check the calorie content of all foods, then the PP version of the Esterhazy cake will be your salvation. One serving of this cake will not cause extra pounds or a bad mood, and its taste is in no way inferior to the original.

Cooking time: 4 hours.

Cooking time: 2 hours.

Servings – 10.

Ingredients for the crust:

• Egg whites – 6 pcs.
• Sweetener erythritol – 100 gr.
• Almond flour – 225 gr.
• Salt – 1 pinch.

Ingredients for cream:

• Milk – 180 ml.
• Sweetener - to taste.
• Corn starch – 1.5 tbsp.
• Powdered skim milk – 1 tbsp.
• Egg yolks – 3 pcs.

Ingredients for decoration:

• Nuts – 40 gr.
• Condensed milk – 80 gr.
• Chocolate icing – 40 gr.

Cooking process:

1. Prepare the dough.First, beat 6 egg whites in a glass bowl, adding a pinch of salt. We start with the minimum speed of the mixer, gradually increasing it to maximum. We begin to add erythritol in small portions. As a result, we get dense peaks from the proteins that should not leave the plate. After this we need to add almond flour. Gently mix the resulting mass. Watch your movements: it is important that they are in one direction. Mix with a silicone spatula to keep the dough airy.

2. We place the finished dough in a pastry bag. Line a baking tray with baking paper or a silicone mat. We begin to lay out our dough in the shape of a circle, the diameter of which should be about 14 centimeters. From the existing dough we get 4 cake layers. We send the base of our PP cake to the oven, which we preheat to 180°. The cakes will bake for approximately 20 minutes. However, the time may vary depending on the power of your oven.

3. For the cream, we need to combine milk, sweetener, corn starch, skim milk powder and yolks. Stir the resulting mass with a whisk until smooth. Place our cream on the stove and start cooking over low heat. The cream should thicken. After that, we remove it from the heat and let it cool.

4. When the cakes and cream are completely ready, we can start assembling the cake. Each layer should be coated with cream. Without it, we leave only the top layer of the cake. We also line the sides of the dessert with the cream that remains after collecting the dessert base. Then our cake must be refrigerated for 60 minutes.

5. When the dessert is completely soaked, we begin to decorate it.For this we use nuts, condensed milk and chocolate glaze. Fill the top layer of the cake with condensed milk, which needs to be distributed evenly. Using a pastry syringe, add chocolate glaze to the top layer. We draw lines from the center of the cake to its edges using a regular toothpick. Decorate the side of the dessert with nuts of your choice. One serving of this cake contains only 213 kilocalories. Now you can eat sweets and lose weight. Enjoy.

A simple and very tasty recipe for homemade “Esterhazy” with hazelnuts

The special feature of this dessert is the hazelnuts. It makes it more refined and incredibly appetizing. If you have not yet tried the recipe for the Esterhazy cake, then you should put all your affairs aside and start preparing the ingredients for this noble dessert right now.

Cooking time: 4 hours.

Cooking time: 3 hours.

Servings – 10.

Ingredients for the dough:

• Egg whites – 8 pcs.
• Sugar – 300 gr.
• Chopped hazelnuts – 300 gr.

Ingredients for cream:

• Egg yolks – 2 pcs.
• Sugar – 100 gr.
• Milk – 200 ml.
• Butter – 300 gr.
• Flour – 1 tbsp.
• Vanilla sugar – 1 tsp.
• Condensed milk – 300 gr.

Ingredients for decoration:

• Dark chocolate – 50 gr.
• Cream – 2 tbsp.
• Almond petals – 50 gr.

Cooking process:

1. Roast hazelnuts in a dry frying pan. When your kitchen is filled with a rich, nutty smell, transfer the hazelnuts to a plate and remove the husks. We need to grind the nuts in a blender. The consistency should resemble flour. Pour the whites into a small glass container. We begin to beat them with a mixer. It is very important to gradually increase the speed by adding sugar in small portions to the proteins. The mass should become dense and fluffy.If you are unable to achieve this effect, you should try beating the whites again in a glass container, but make sure that it is completely dry.

2. Cover the baking sheet with baking paper. On it we must draw a circle, the size of which will be about 25 centimeters. We spread our dough on it. You can also level it using a spatula. Bake the cake in an oven preheated to 130° for 30 minutes. Afterwards, you need to cool it and carefully remove it from the baking paper. Do this very carefully as the crust can easily break. The amount of dough we got allows us to bake about 5-6 cakes.

3. Let's get to the sweetest part - the cream. Mix egg yolks with flour, sugar and vanilla sugar. We stir this mass thoroughly. Boil the milk over medium heat, and then add it in small portions to our mixture of yolks and sugar. Let the cream simmer over low heat. Without ceasing to stir, cook it for 5 minutes. Afterwards we let the cream cool. Then mix it with soft butter and condensed milk. Beat the cream using a mixer. We need it to become very fluffy. Butter and condensed milk should be removed from the refrigerator in advance. Then the butter will have time to become soft, and the condensed milk will be at room temperature.

4. The cream and cake layers are ready, so you can start assembling our cake. We grease each cake layer with cream, including the top one. We also grease and level the side of the cake.

5. Let's start decorating the dessert. Melt dark chocolate in a water bath. To speed up the process, you can use a microwave. Mix chocolate with cream and fill a pastry bag with the resulting mass.Using it, we draw a spiral from the middle of the cake to the edges. Now we take a knife and draw rays from the center of the dessert. The resulting pattern should resemble a spider web. We decorate the side of the cake with almond petals. The cake needs to be refrigerated for 3 hours. All is ready. Now you can invite your family to taste this excellent dessert.

Original recipe for Esterhazy cake with condensed milk and liqueur

Not everyone knows that there is an original version of Esterhazy with boiled condensed milk and liqueur. The classic recipe uses praline, which you can replace with regular boiled condensed milk. The taste of the cake will be in no way inferior to the original, and you can treat yourself to a piece of delicious dessert.

Cooking time: 6 hours.

Cooking time: 4 hours.

Servings – 12.

Ingredients for the crust:

• Egg whites – 200 gr.
• Ground hazelnuts – 200 gr.
• Powdered sugar – 200 gr.

Ingredients for custard:

• Egg yolks – 50 gr.
• Milk – 100 ml.
• Sugar – 50 gr.
• Starch – 10 gr.
• Flour – 10 gr.

Ingredients for compound cream:

• Custard – 200 gr.
• Boiled condensed milk – 200 gr.
• Butter - 200 gr.
• Amaretto liqueur – 2 tbsp.

Ingredients for decoration:

• White chocolate – 200 gr.
• Dark chocolate – 50 gr.
• Nut crumbs or petals - to taste.

Cooking process:

1. For the cakes, we fry the hazelnuts in a dry frying pan for 15 minutes. When the apartment is filled with a nutty smell, take them out and move them to a plate. We grind hazelnuts. Its final consistency should not resemble flour.

2. For the dough, we beat the whites, adding powdered sugar in small portions. We gradually increase the speed of the mixer so that at the end the whites turn into dense peaks.They should hold their shape well and be smooth. You need to beat for about 10 minutes.

3. We pour our ground nuts into the whites and begin to stir the mass with a spatula. This must be done quickly, capturing the proteins from the very bottom. If you stir for a long time, the mass will settle and cease to be airy.

4. Place dough circles on a non-stick mat or baking paper. Their diameter should be about 21 centimeters. You cannot lubricate either the mat or the paper with anything. Because of the oil, our dough may simply settle and the cakes will be spoiled. Bake the cake base at 160° for 10 to 15 minutes. Cooking time depends on the oven power. The degree of readiness of the cakes can be determined by their beige color. The cakes come off the paper rather poorly, so it needs to be removed quickly. But they lag behind the non-stick mat very well.

5. For custard we mix yolks, sugar, starch and flour. Place the milk on low heat and wait for it to boil. Pour it into the yolk mixture and mix. Place the resulting mixture on the stove and cook the cream until thick. It should turn out homogeneous, without lumps. Transfer the cream to a bowl, cover with cling film and leave to cool.

6. Beat soft butter. As a result, it should become very lush. Add boiled condensed milk to it in several portions, whisking continuously. Combine the mixture with Amaretto and custard. We add the cream in small portions, mixing the mixture thoroughly.

7. Let's start assembling the cake. We coat each cake with cream, and use it to line the sides of the dessert. Place the cake in the refrigerator for several hours. During this time it will have time to soak well.

8. For decoration, we will melt white chocolate in the microwave.We should end up with a liquid, homogeneous mass, which we pour onto the top layer of the cake and level it out. We also melt dark chocolate. Pour it into a pastry pencil. Using it, we draw spirals on frozen white chocolate. Using a toothpick, draw lines from the center of the cake to its edges. Sprinkle the side with nut crumbs. Place the cake in the refrigerator for several hours. Now you can treat yourself to a piece of this delicate dessert and a mug of aromatic tea.