ReceptnaptárEsterházy torte
The Esterházy torte is a great classic of Hungarian pastry: walnut or almond meringue layers, vanilla-cognac buttercream and a white-and-chocolate spider-web pattern on top. It is named after Prince Pál Antal Esterházy and was created in the early 20th century. The recipe takes time, but it is worthy of a special occasion.
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Ingredients
Method
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- Preheat the oven to 170 °C (155 °C fan). Whisk the egg whites with the sugar to stiff peaks, carefully fold in the walnuts and flour. Divide into 5 equal parts.
- Draw five 22 cm circles on baking paper and spread a portion of the meringue on each. Bake one at a time for 12-15 minutes until pale brown. Let cool and carefully peel off the paper.
- For the cream, cook the egg yolks with the sugar and milk over a water bath until thick (about 8 minutes), stirring constantly. Cool.
- Beat the soft butter until fluffy, then gradually add the cooled egg cream, the vanilla and the cognac. The cream should be light and silky.
- Sandwich the layers with cream and place the last layer on top. Spread a thin layer of cream on the sides and sprinkle with the remaining walnuts or almonds.
- Stir the fondant (icing sugar + hot water) smooth and pour it lukewarm over the top of the torte. Pipe thin lines of melted chocolate and draw a knife through them to make the spider-web pattern. Rest in the fridge for at least 6 hours.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Peel the meringue layers off the paper very carefully.
- Only mix the cream into the butter when the egg base is completely cool.
- Pipe the chocolate pattern onto the fondant straight away, while it is soft.
- Rest it overnight so the layers soften.
Frequently asked questions
Flourless?
The layers can be made without flour, with only walnuts, making them gluten-free.
How long does it keep?
4 days in the fridge.
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