How To Cook Hungarian Cake Esterhazy - Recipe

Author: Marko Balašević Time for reading: ~2 minutes Last Updated: August 08, 2022

In this article, learn more about How To Cook Hungarian Cake Esterhazy - Recipe. Learn how to cook "Hungarian Esterhazy Cake". Delicious recipe..

The Esterhazy cake is named after Paul III Anton Esterhazy de Galanta, a member of the Esterhazy dynasty and a diplomat of the Austrian Empire.

The cake was invented by confectioners in Budapest in the late 19th century and soon became one of the most famous cakes in the Austro-Hungarian lands.

The cake consists of butter cream and the tops are with almonds. The decoration is simple - with glaze and ground almonds or walnuts.

Required products :

for swamps:

5 egg yolks
50 grams of sugar
50 grams of ground almonds
2 1/2 tablespoons flour
2 proteins (slightly broken)
the juice of 1/2 lemon
1 tablespoon vanilla extract (optional)

for the butter cream:

280 grams of chocolate
250 grams of soft butter
5 proteins
1 teaspoon sugar

for spreading:

1/4 tea cup apricot jelly

for icing:

3 teaspoons powdered sugar
1/4 tea cup of water
1 tablespoon corn syrup

for decoration:

50 grams of chocolate, melted and mixed with 1/4 teaspoon of oil
almonds (ground or sliced)

Method of preparation :

Turn the oven to 175 degrees and cover with paper a small 16 cm in diameter pan (if you have 4 trays of the same size, use them, you need to bake 4 loaves separately).

Beat the yolks with the sugar until you get a light cream. Mix the almonds with the flour and add them to the cream.

Beat the egg whites until fluffy cream is obtained and pour it over the yolks.

Pour into the pans (or measure the entire amount to know how many grams you need to put on each baking sheet in the pan).

Bake for 10-15 minutes each loaf until lightly golden.

If you decide to bake the marshmallows at once, which you then cut into 4, bake for 30-40 minutes.

Cool in the molds.

Melt the chocolate in the microwave. Using a mixer, beat the butter for 2 minutes on medium speed, then on maximum for another 4. Transfer to a bowl.

Put the yolks and sugar in a saucepan and cook on low heat until creamy. Strain through a sieve and mix with a mixer for about 5 minutes until a fluffy cream is obtained. Add the melted chocolate to the eggs.

Mix the egg whites and finally add them to the butter cream.

Assemble the cake, alternating breadcrumbs and cream. Finish with breadcrumbs and save the remaining butter cream.

Put the cake in the refrigerator for 1 hour.

Spread it with apricot jam (heat it in the microwave to make it easier to spread) and let it dry for 15 minutes.

Mix all the icing products in a saucepan and melt the crystals at a very low temperature, stirring constantly, you should get a shiny cream.

Chocolate for decoration, melted and mixed with a little oil, mix well and put in a bag or bag with a cut end.

Drizzle the cake with icing and decorate with chocolate - make a few circles of it, then go with a stick from the center out to make the decoration.

Spread the remaining butter cream on the sides of the cake and stick the almonds.

Leave for a few hours in the refrigerator before serving.

How To Cook Hungarian Cake Esterhazy - Recipe

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