Cake "Esterhazy" classic

Classic Esterhazy cake

“Esterhazy” cake is a popular dessert that amazes with its bright taste and pleasant aroma, which is impossible to resist even for those who have completely abandoned the consumption of granulated sugar. Of course, to prepare such a treat, the cook will have to spend a lot of time and dirty a single plate, however, the final result is definitely worth it. After all, how can a combination of ingredients such as nuts and chocolate not be delicious? And if you have never tasted such a cake before, then this article is definitely for you!

Classic Esterhazy cake at home

Absolutely anyone can prepare the classic Esterhazy cake at home, especially if you strictly follow our detailed step-by-step recipe, in which a photo is attached to each step. Treat yourself to a delicious treat and enjoy gastronomic pleasure!

Classic Esterhazy cake

Ingredients
+8 (servings)
  • Squirrels 6 (things)
  • Hazelnut 200 (grams)
  • Granulated sugar 130 (grams)
  • Flour 15 (grams)
  • Salt 1 pinch
  • Butter 200 (grams)
  • Boiled condensed milk 120 (grams)
  • Cow's milk 200 (milliliters)
  • Yolk 2 (things)
  • Granulated sugar 40 (grams)
  • Flour 20 (grams)
  • Vanilla sugar 10 (grams)
  • White chocolate 100 (grams)
  • Cream 4 (tablespoons)
  • Gelatin 2 (grams)
  • Dark chocolate 30 (grams)
  • Almond petals  taste
Steps
6 hours
  1. How to make a classic Esterhazy cake at home? Pour the hazelnuts onto a baking sheet in one layer and dry them in the oven at 200 degrees until the shell cracks and darkens (5-8 minutes).
    How to make a classic Esterhazy cake at home? Pour the hazelnuts onto a baking sheet in one layer and dry them in the oven at 200 degrees until the shell cracks and darkens (5-8 minutes).
  2. Remove the husks from the nuts and pour into a blender bowl.
    Remove the husks from the nuts and pour into a blender bowl.
  3. Next we add salt and flour and beat until crumbs form.
    Next we add salt and flour and beat until crumbs form.
  4. Beat the egg whites until stiff peaks form, slowly adding granulated sugar.
    Beat the egg whites until stiff peaks form, slowly adding granulated sugar.
  5. Gently fold the nuts into the air mass, working with a spatula from top to bottom.
    Gently fold the nuts into the air mass, working with a spatula from top to bottom.
  6. On 4 sheets of baking paper, draw two circles with a diameter of 20 centimeters (it’s convenient to circle a plate), spread the mixture in an even layer.
    On 4 sheets of baking paper, draw two circles with a diameter of 20 centimeters (it’s convenient to circle a plate), spread the mixture in an even layer.
  7. Bake the pieces for 15 to 25 minutes at 160 degrees.
    Bake the pieces for 15 to 25 minutes at 160 degrees.
  8. Cool the cakes and turn them over, remove the parchment.
    Cool the cakes and turn them over, remove the parchment.
  9. Prepare the cream: put the yolks, two types of sugar, flour into a bowl, add a little milk and mix vigorously with a whisk.
    Prepare the cream: put the yolks, two types of sugar, flour into a bowl, add a little milk and mix vigorously with a whisk.
  10. Heat the remaining milk in a saucepan until hot, pour it into the yolk mixture while stirring continuously. Return the custard base to a heat-resistant container and boil until thickened. Let it cool down.
    Heat the remaining milk in a saucepan until hot, pour it into the yolk mixture while stirring continuously. Return the custard base to a heat-resistant container and boil until thickened. Let it cool down.
  11. Beat the soft butter until white with a mixer.
    Beat the soft butter until white with a mixer.
  12. Add the butter into the cold cream in small portions, stirring thoroughly each time.
    Add the butter into the cold cream in small portions, stirring thoroughly each time.
  13. Next add boiled condensed milk.
    Next add boiled condensed milk.
  14. Apply cream to each cake, stack on top of each other and put in the refrigerator overnight.
    Apply cream to each cake, stack on top of each other and put in the refrigerator overnight.
  15. For the glaze, melt the chocolate in a water bath and add the cream in a thin stream, also add the swollen gelatin - mix and cool.
    For the glaze, melt the chocolate in a water bath and add the cream in a thin stream, also add the swollen gelatin - mix and cool.
  16. Cover the cake.
    Cover the cake.
  17. Immediately pour melted dark chocolate over the cake, drawing a spiral. Next, use a toothpick to draw 8 lines from the middle to the edges.
    Immediately pour melted dark chocolate over the cake, drawing a spiral.Next, use a toothpick to draw 8 lines from the middle to the edges.
  18. Sprinkle the sides of the dessert with almond petals.
    Sprinkle the sides of the dessert with almond petals.
  19. Cut the treat into portions and serve.
    Cut the treat into portions and serve.
  20. The classic Esterhazy cake is ready at home! Bon appetit!
    The classic Esterhazy cake is ready at home! Bon appetit!

“Esterhazy” with walnuts

“Esterhazy” with walnuts is a real paradise for those with a sweet tooth, as this cake contains all the most delicious things. For example, to make biscuits we need nuts, and for a rich and incredibly appetizing cream - boiled condensed milk. Real jam!

Cooking time – 14 hours 45 minutes

Cooking time – 1 hour 20 minutes

Portions – 6.

Ingredients:

For cakes and cream:

  • Walnuts – 200 gr.
  • Powdered sugar – 180 gr.
  • Ground cinnamon – ¼ tsp.
  • Eggs – 4 pcs.
  • Boiled condensed milk – 60 gr.
  • Cherry vodka – 2 tbsp.
  • Milk – 100 ml.
  • Granulated sugar – 150 gr.
  • Coconut milk – 100 ml.
  • Butter – 300 gr.
  • Vanilla sugar – 3 tsp.

For glaze, topping and serving:

  • White chocolate – 200 gr.
  • Dark chocolate – 50 gr.
  • Cream 35% – 2 tbsp.
  • Almond petals – 200 gr.
  • Hazelnuts – 45 gr.
  • Walnuts – 45 gr.

Cooking process:

Step 1. Before starting the process, dry the almond petals and hazelnuts in a frying pan for about 25 minutes, line the baking sheet with parchment, carefully break the eggs and separate the whites from the yolks. We also first remove the butter from the refrigerator.

Step 2. Prepare the dough: grind the nuts using a blender and combine with powdered sugar and aromatic cinnamon. Beat the chilled egg whites until stiff and slowly combine them with the nut crumbs, without sacrificing the fluffiness.

Step 3. Using a pastry bag, pipe the dough, forming 6 cakes with a diameter of 16 centimeters.Dust the surface with powdered sugar and cook in the oven for about 25 minutes at a temperature of 170 degrees. Cool and separate from baking paper.

Step 4. Without wasting time, let’s move on to the cream: shake the two types of milk with a mixer and separate the third part. We continue to beat most of it, adding 4 yolks, regular and vanilla sugar. Pour the remaining milk into a saucepan and bring to a boil, lower the heat, gradually pour in the egg mixture and keep on the fire until thickened, whisking constantly. Then cool and put in the refrigerator for 60 minutes. We also beat soft butter with condensed milk and mix it into the custard base; we do the same with vodka.

Step 5. And while the cream is cooling, let's make the glaze: melt the white chocolate and combine with the cream. Melt the dark chocolate too and pour into a pastry bag.

Step 6. Assembling the treat: grease the cakes with cream and collect them in a pile, pour white icing on top and set aside for 2 minutes. After using dark chocolate, we draw a “web” and draw several lines with a toothpick. We also flavor the sides with cream and decorate with almond petals.

Step 7. Refrigerate for 12 hours to soak, and then eat and enjoy. Bon appetit!

Cake "Esterházy" with hazelnuts

“Esterhazy” cake with hazelnuts is an exquisite dessert that you can easily prepare for any holiday and surprise your family members. You can be sure that such a cake will decorate your table and everyone tasting it will be delighted!

Cooking time – 4 hours

Cooking time – 40-50 min.

Portions – 6-8.

Ingredients:

  • Egg whites – 10 pcs.
  • Granulated sugar – 400 gr.
  • Hazelnuts – 160 gr.
  • Almonds – 100 gr.
  • Flour – 3 tbsp.
  • Ground cinnamon – 0.5 tsp.
  • Potato starch – 20 gr.
  • Milk – 200 ml.
  • Egg yolks – 2 pcs.
  • Butter – 200 gr.
  • Powdered sugar – 200 gr.
  • Boiling water – 3 tbsp.
  • Salt – 1 pinch.

Cooking process:

Step 1. To speed up the process and for your own convenience, prepare everything you need.

Step 2. We will need five cake layers, so we take 5 sheets of parchment and draw a circle on each one, the diameter should be the same. (I have 25 cm.)

Step 3. After removing the husks from the nuts, turn them into crumbs in the bowl of a blender or food processor.

Step 4. Beat cold egg whites until stiff, adding a little salt.

Step 5. Continuing to work with a whisk, pour in a tablespoon of sugar. Thus, we introduce the entire portion.

Step 6. Using a spoon, mix the whites with nuts, flour and ground cinnamon.

Step 7. Apply the mixture onto the parchment, giving it the desired shape.

Step 8. Bake in the oven for 8-9 minutes at 180 degrees.

Step 9. Turn the cooled cakes over and separate them from the paper.

Step 10. Prepare the cream: mix a little milk with yolks and starch. In another container, mix the remaining milk with 100 grams of granulated sugar - heat it and slowly pour it into the yolk mixture. Cook the resulting mixture over low heat until thickened, stirring.

Step 11. Cool the cream and mix with soft butter.

Step 12. Layer the cakes, leaving a little cream for the sides.

Step 13. Pour the cream with a mixture of powdered sugar (200 grams) and boiling water, decorate to your taste - enjoy. Bon appetit!

"Esterhazy" with almonds at home

“Esterhazy” with almonds at home is a cake that will conquer everyone and even make those who are skeptical about sweets fall in love.Prepare such a treat for someone’s birthday, and the birthday person will never forget such a delicious and original congratulation!

Cooking time – 6 hours

Cooking time – 1 hour

Portions – 8.

Ingredients:

For the cakes:

  • Egg whites – 250 gr.
  • Granulated sugar – 250 gr.
  • Almond flour – 250 gr.
  • Powdered sugar - for sprinkling.

For cream:

  • Milk – 300 ml.
  • Granulated sugar – 75 gr.
  • Vanilla sugar – 10 gr.
  • Egg yolks – 30 gr.
  • Flour – 20 gr.
  • Corn starch – 15 gr.
  • Butter – 350 gr.
  • Almond paste – 60 gr.

For decoration:

  • White chocolate – 100 gr.
  • Heavy cream – 25 ml.
  • Milk chocolate – 20 gr.
  • Almond petals – 60 gr.

Cooking process:

Step 1. Beat egg whites at room temperature using a mixer at medium speed, achieving soft peaks.

Step 2. Continuing the work of the whisks, gradually add granulated sugar and beat until stable peaks form.

Step 3. Add pre-sifted almond flour and mix gently with a silicone spatula.

Step 4. Draw circles (diameter 18 centimeters) on parchment paper and lay out the protein mixture, forming six cakes of equal thickness.

Step 5. Sprinkle semi-finished products with powdered sugar, wait 10 minutes and powder again - bake for 15-20 minutes at 175 degrees. Carefully separate the hot cakes from the paper and allow time to cool.

Step 6. Mix ½ part of the milk with starch, yolks and flour.

Step 7. Boil the second half of the milk with two types of sugar.

Step 8. Pour hot milk into the mixture of yolks and dry ingredients in a thin stream and mix.

Step 9. Pour the mixture into a saucepan and cook with constant stirring until the consistency thickens.

Step 10Pour the custard base into a bowl and cover with film in contact, cool completely.

Step 11. Transfer the cooled mixture into a blender bowl and, while constantly whisking, add soft butter in parts.

Step 12. Mix almond paste and divide the cream into 7 parts.

Step 13. Place a split ring on a serving plate and lay out the first cake layer, grease it with cream and, repeating the manipulation, assemble the cake.

Step 14. Place the last cake layer upside down and lightly flavor it with cream, leaving a little for the sides.

Step 15. Remove the mold and put the dessert in the refrigerator for 60 minutes, then grease the top and edges with cream - cool for another hour.

Step 16. Without wasting time, melt the white chocolate with cream in a water bath and leave until it cools completely.

Step 17. Place milk chocolate in a pastry bag and dip in boiling water, melt and cool.

Step 18. Cover the cake with white icing, apply milk chocolate on top in a thin stream, drawing a spiral from the center to the edges. Afterwards, with a toothpick we draw 6-8 lines from the center to the sides, between the strips - along one more line, only in the opposite direction.

Step 19. Cover the cake with almond petals dried in a dry frying pan. Soak the cake overnight in the refrigerator. Enjoy your tea!

Cake "Esterhazy" with condensed milk and liqueur

“Esterházy” cake with condensed milk and liqueur is a treat invented in Austria by a family of Hungarian origin. And although this happened many years ago, the dessert does not lose its relevance to this day, because it has amazing taste characteristics and a pleasant nutty aroma.

Cooking time – 1 hour 40 minutes

Cooking time – 30-40 min.

Portions – 7-8.

Ingredients:

For the biscuit:

  • Almond flour – 180 gr.
  • Egg whites – 8 pcs.
  • Wheat flour – 3 tbsp.
  • Granulated sugar – 200 gr.
  • Ground cinnamon – ½ tsp.
  • Salt – ¼ tsp.

For the glaze:

  • White chocolate – 200 gr.
  • Dark chocolate – 50 gr.
  • Cream 35% – 2 tbsp.
  • Almond petals - to taste.

For cream:

  • Egg yolks – 4 pcs.
  • Boiled condensed milk – 60 gr.
  • Cherry liqueur – 2 tbsp.
  • Milk – 100 ml.
  • Granulated sugar – 150 gr.
  • Coconut milk – 100 ml.
  • Butter – 300 gr.
  • Vanilla sugar – 3 tsp.
  • Apricot jam – 2 tbsp.

Cooking process:

Step 1. First of all, prepare the cakes: beat the cold whites with salt, gradually add sugar and work with a whisk until a smooth and fluffy mass is obtained.

Step 2. Gradually add two types of flour and ground cinnamon into the air mass, each time mixing thoroughly from top to bottom.

Step 3. Draw circles 24 centimeters in diameter on baking paper, turn the sheet over and coat with oil.

Step 4. Place 1/6 of the dough on the template and bake the cake in the oven at 150 degrees until light brown (about 20 minutes). We cut off the uneven edges.

Step 5. And while the cakes are cooling, prepare the cream: mix two types of milk and pour 2/3 into a saucepan, shake the smaller part with regular and vanilla sugar, as well as yolks. Bring the milk to a boil and add the yolk mixture in a thin stream, stirring constantly, cook until thickened and cool completely.

Step 6. Gradually combine the cooled custard base with whipped softened butter with condensed milk, as well as liqueur. Refrigerate for one hour.

Step 7. Form the dessert: coat the cakes with cream and place them on top of each other, coat the last cake with jam, preheated in a water bath.

Step 8For the glaze, melt white chocolate and mix it with cream, pour it onto the confectionery product.

Step 9. Using melted dark chocolate, make a pattern as in the photo.

Step 10. Draw lines with a toothpick, achieving a “web”. Sprinkle the sides with almond petals and put the cake in the refrigerator overnight for soaking.

Step 11. Prepare and enjoy not only the result, but also the process!

Cake "Esterhazy" with praline

Esterházy Praline Cake is a treat that will captivate you upon first tasting, thanks to its multi-layered texture that includes a pleasant crunch, tenderness and creaminess with a nutty aftertaste. Let's surprise ourselves and our family with a real confectionery work of art!

Cooking time – 3 hours

Cooking time – 1 hour

Portions – 8.

Ingredients:

For the meringue:

  • Egg whites – 8 pcs.
  • Granulated sugar – 240 gr.
  • Peeled nuts (assorted) – 200 gr.
  • Powdered sugar – 20 gr.

For cream:

  • Milk – 200 ml.
  • Cream 33% – 150 ml.
  • Egg yolks – 6 pcs.
  • Granulated sugar – 150 gr.
  • Corn starch – 1 tbsp.
  • Butter – 250 gr.

For the praline:

  • Hazelnuts – 60 gr.
  • Granulated sugar – 60 gr.

For decoration:

  • White chocolate – 180 gr.
  • Dark chocolate – 90 gr.
  • Cream 33% – 1 tbsp.

Cooking process:

Step 1. Wash the eggs and carefully break them, separating the yolks from the whites.

Step 2. At a slow mixer speed, beat the egg whites, gradually increasing the speed, add half the sugar and beat for about 2 minutes.

Step 3. At the same time, dry the nuts in a dry frying pan.

Step 4. Grind the assorted nuts into crumbs.

Step 5. Add the remaining granulated sugar to the protein mass and beat again.

Step 6. Achieve stable peaks.

Step 7Combine the meringue and nuts, maintaining the airy texture.

Step 8. Using a pastry bag, place 4 cakes of equal diameter on a silicone mat, generously sprinkle with powdered sugar and place in a hot oven: 25 minutes at 160-170 degrees.

Step 9. Move on to the cream: put starch, yolks and sugar into a bowl and stir with a mixer.

Step 10. Pour cream and milk into a saucepan and bring to a boil.

Step 11. Working actively with a whisk, mix the mixture of yolks with the hot milk mixture.

Step 12. Return the mass to the refractory container and, with constant stirring, simmer over medium heat until the consistency thickens.

Step 13. Typically the process takes about 10 minutes.

Step 14. Let's make the praline: pour granulated sugar into a saucepan and heat it up.

Step 15. At the moment when the sugar acquires a caramel shade, add nuts and mix thoroughly.

Step 16. Place the resulting mass on foil and let it cool.

Step 17. Punch the hazelnuts into the caramel until it reaches a paste consistency.

Step 18. Beat the softened butter with a mixer until the color changes.

Step 19. In a large bowl, combine praline, butter and custard base.

Step 20. Place the cooled cake on a flat dish and cover with cream. In a similar way, assemble the confectionery product and put it in the cold for 2 hours.

Step 21. After time, melt two types of chocolate separately from each other. Mix the cream into the white chocolate and start decorating.

Step 22. Pour the white glaze onto the surface of the cake and use dark chocolate to draw a “snail” (see photo).

Step 23. Use a toothpick to draw stripes and place the treat in the refrigerator for another 30-60 minutes.

Step 24. Enjoy your tea!

Esterhazy cake with peanuts

“Esterhazy” cake with peanuts is a riot of flavors and aromas collected in a single dessert that has conquered the whole world! Enjoy the amazing combination of hazelnuts, condensed milk and soft meringue. Having prepared such a cake just once with your own hands, you will forever forget the way to the pastry shops!

Cooking time – 4 hours

Cooking time – 40 min.

Portions – 8.

Ingredients:

For the cakes:

  • Proteins – 5 pcs.
  • Peanuts – 1 tbsp.
  • Granulated sugar - ¾ tbsp.

For the custard:

  • Yolk – 1 pc.
  • Granulated sugar – 80 gr. + 1 tbsp.
  • Milk – 100 ml.
  • Starch – 1 tbsp.
  • Flour – 1 tbsp.
  • Vanillin - to taste.

For the buttercream:

  • Butter 82.5% – 150 gr.
  • Boiled condensed milk – 150 gr.
  • Almond flakes - to taste.

Cooking process:

Step 1. Dry the nuts in the oven or in a frying pan and grind them in a blender bowl.

Step 2. Beat the whites into a light foam and, continuing to beat, add granulated sugar in portions. Pour the nut crumbs into stable peaks and mix gently.

Step 3. On a sheet of parchment, draw circles with a diameter of 22-24 centimeters and turn the paper over.

Step 4. Spread the mixture in a thin layer on baking paper, forming 6 cakes.

Step 5. Bake the cakes in the oven for half an hour (150 degrees), cool and remove from the parchment.

Step 6. To prepare the custard, grind the yolk with a tablespoon of sugar, flour and starch. Combine the remaining sugar with milk and bring to a boil. Mix 2-3 tablespoons of the hot mixture into the yolk mixture, then pour the mixture into boiling milk and, stirring constantly, cook until thickened. After cooling, add whipped butter and condensed milk to the base.

Step 7Flavor the cakes with cream and place them in a stack, also coat the sides and put the cake in the refrigerator for 2 hours.

Step 8. For decoration, melt white and dark chocolate separately, add a little cream to each type. We smooth the white glaze over the surface, and apply the dark glaze in a spiral and use a wooden skewer to draw lines from the center to the edges and vice versa.

Step 9. Decorate the sides with almond petals and send the dessert into the cold for soaking and stabilization. Bon appetit!

Homemade Esterhazy cake with almond flour

Homemade Esterhazy Cake with Almond Flour is prepared with the addition of custard and rich apricot jam, thanks to which the taste is simply excellent and unlike anything else. Absolutely everyone should try this!

Cooking time – 9 hours 30 minutes

Cooking time – 90 min.

Portions – 6.

Ingredients:

For cakes and cream:

  • Almond flour – 200 gr.
  • Egg whites – 8 pcs.
  • Powdered sugar – 2 tbsp.
  • Milk – 1.5 tbsp.
  • Granulated sugar – ½ tbsp.
  • Corn starch – 2 tbsp.
  • Egg yolks – 3 pcs.
  • Butter – 200 gr.
  • Condensed milk – 80 gr.

For the glaze:

  • White chocolate – 100 gr.
  • Dark chocolate – 30 gr.
  • Apricot jam – 75 gr.
  • Almond petals – 50 gr.

Cooking process:

Step 1. Before starting the process, separate the whites from the yolks and sift the flour. Remove the cream ingredients from the refrigerator in advance and preheat the oven to 170 degrees.

Step 2. Beat the whites at low mixer speeds, start adding sugar and gradually increase the speed, turning the components into stable peaks. Using a spatula, gently stir in the flour in several stages.

Step 3.Transfer the “dough” into a pastry bag and pipe out 5 cakes of the same diameter (22 cm), bake for 15-20 minutes. Cool completely.

Step 4. To prepare the cream, mix starch, yolks and sugar in a saucepan. In another container, heat the milk until hot and pour it into the yolk mixture in a thin stream, stirring constantly. Bring the mixture to a boil and put it in a bowl, cover it with film and let it cool.

Step 5. Beat the softened butter with a mixer together with condensed milk and add to the custard base, achieving a uniform consistency.

Step 6. To assemble the cake, cover each layer except the last one with cream. We coat the last one with jam and put it in a stack.

Step 7. To decorate, melt white chocolate and pour it onto the surface, draw a spiral with melted dark chocolate and use a toothpick to draw lines, forming a “web”.

Step 8. Cover the sides with almond petals. Soak in the refrigerator for at least 4 hours. Cook and have fun!

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