Esterhazy Schnitte is a Hungarian cake, it became the most famous cake in the year 1786-1866, it was invented by the Budapest confectioners.
It is consisting of buttercream spiced with cognac or vanilla. It is enticing to our eyes because the preparation of this cake was carefully arranged because it was sandwiched between four to five layers of almond merengue.
The top or the icing is made with a torte fondant and decorated with a chocolate striped pattern. Some version of the cake is sponge cake because it is more affordable and crystalized fruit also exist.
I know you want to have a recipe of this cake, here are the ingredients.
500g. or 18oz. sugar
500g. or 18oz. hazelnuts (baked)
5 tbsp. Flour
300g. or 11oz. butter
2 tbsp. apricot jam
250g. caster sugar or 9oz. superfine sugar
50g. or 2oz. dark chocolate
In a two bowl, separate egg white and egg yolk.
Beat stiffly and add 250g. Sugar.
In a mixer, add flour and hazelnut and mix well in low speed.
Preheat oven in 160o and spread 1/5 of the egg white on paper.
Put the paper in a tin-pan, approx. 5-6 tbsp. and bake for 14 minutes.
In between baking the layers, always put the shaum in the fridge.
Put them on the even surface without removing the baking paper once they have baked.
For the Filling: Mix together, egg yolks and sugar in the mixer.
Put the pan that you mixed-in in another one large filled with boiling water or steamed.
Set aside and then add softened butter and grounded hazelnut.
Take 2 about 2 tbsp. of this mixture and save it for later.
One the plate, where the cake will be served, removing the first baking paper, put the first layer and spread ¼ of the filling, the procedure will be filling, layer, filling, layer until the last layer should set with even one side up.
Bring 2 tbsp. of jam into a boil with water.
Spread the jam on the top of the cake, so that the icing will not melt when spread.
Put the torta in the freezer for 10 minutes, during that time, mix white sugar and lemon juice.
Add a tablespoon of oil, and a teaspoon of butter while gradually adding drop by drop hot water.
Stir completely, until you get a perfect smooth and shiny icing.
Get the torta from the freezer and spread the icing.
Melt the chocolate with a teaspoon of oil and pour into a small plastic.
Cut a small opening and decorate the top.
Decorating the top is one of my favorite part, you will apply your art while doing this, making simple design but also enticing in our eyes is a good one.
This cake is just perfect for birthday’s or thanksgiving party, the light and sweet taste of this cake is perfect also with red wine. Have a try of this cake and share your thought by making a comment.
Happy eating to everyone!!!