Esterhazy Cake: Dessert Recipe

Esterhazy cake is a real gourmet feast. Hazelnut cakes, delicate cream and corporate design - this is what distinguishes this dessert from others. The cake got its name from the famous Hungarian prince. At first glance, the Esterhazy cake is difficult to prepare at home, but we will prove that it is not.

esterhazy cake at home
Esterhazy cake at home is easier to prepare than it seems at first glance
Photo: Getty
Almond250 gramsChicken eggs8 pieces2 tbsp.Sugar280 gramsCondensed milk50 gramsEgg yolk4 pieces)Milk1 stackButter280 gramsStarch1 tbsp.white chocolate1 tileBlack chocolate0 tilesCream 33% fat5 tbsp.
  • Servings:
  • Cooking time:20 minutes

Esterhazy Cake Recipe

The recipe consists of three main stages: baking cakes, cooking cream and beautifully decorating the cake. Consider each step separately.

  1. Cakes.

You will need:

  • 250 gr. Almond nuts or almond chips;
  • 8 fresh chicken eggs;
  • 2 tbsp. lhigh-grade flour;
  • 180 gr. Sahara;
  • spices: salt, cinnamon - to taste.

Separate the yolks from the proteins. Proteins put in a separate dish and cool in the refrigerator. Then add a pinch of salt to the egg mixture and beat with a mixer at high speed until an elastic foam is formed. When the mixture has acquired the desired consistency, it's time to pour the sugar. This should be done gradually, adding sugar in small portions. Continue to beat until thick dense cream, which even when turning the dishes remains in place.

Now let's do nuts. Grind almonds or almond chips in a blender to a flour state. Then combine it with the cream, adding wheat flour and a pinch of cinnamon. You need to mix very carefully, from the bottom up. The dough for the cake is ready.

On the back of parchment paper, draw a circle, which will be a blank for future cakes. This can be done by hand, and you can circle a kitchen plate. Smooth the dough with a thin layer, focusing on the markup. From the resulting mass should be about 6 cakes. Bake should be about 15-20 minutes at a temperature of 130-140 degrees.

2. Cream.


  • 4 egg yolks (which remained from cooking the cake layers);
  • 50 gr. condensed milk;
  • ½ tbsp. Sahara;
  • 1 tbsp. milk;
  • 280 gr. butter;
  • st. l starch.

In a deep saucepan, rub the egg yolks and granulated sugar until smooth. Turn on the stove and put the pan on a slow fire. Add a spoonful of starch and slowly pour in the milk. Constantly stir until smooth. The result will be a custard of light yellow color.

In another bowl, combine condensed milk with softened butter and beat with a mixer at high speed. In the resulting mixture, add the previously cooked custard and whisk again until smooth.

3. Cake decoration.

Everything is ready, it remains only to create a beautiful cake. We grease all the cakes with cream, and top them with glaze. We will need:

  • almond chips;
  • white chocolate bar;
  • ½ dark chocolate bar;
  • 5 tbsp. l heavy cream;

Smash a white chocolate bar into small pieces, combine with 4 tablespoons of cream and melt in a water bath. Pour the cake with the mixture. Then melt the dark chocolate, adding to it 1 spoonful of cream. With the help of a culinary syringe, we draw a spiral on the surface of the cake, and with a toothpick we draw out rays (from the center to the edge). The result was beautiful patterns.The final touch is almond flakes. Sprinkle the sides of the cake.

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