Preparation: Step 1
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Video receptor of the classic Estherhazi cake
Watch the video on a separate page
Estherhazi Classic Cake Recipe with step -by -step photos
Prepare all the ingredients for the Estherhazi cake according to the classic recipe.
The butter should be at room temperature.
For cakes, I took the finished nutty. I have a mixture of hazelnut and almond flour. This greatly simplifies the process of making a cake and makes ready -made cakes more tender in taste. You can cook flour yourself, breaking through an identical number of nuts in a blender.
Turn on the oven to warm up 170 degrees.
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Step 2
Prepare nut cakes. Pour proteins into a deep cup. Add salt and 300 grams of sugar to them.
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Step 3
Beat proteins with sugar into a lush meringue with soft peaks. Beat a mixer, gradually increasing speed. Beating time depends on the power of your mixer, on average, it takes about 15 minutes. It is at this stage that work begins on the air base of the Estherhazi cake.
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Step 4
Remove the mixer and in parts add nut flour to whipped proteins. Each time, mixing the meringue with a silicone spatula from top to bottom. You need to do this slowly so that the squirrels do not settle.
Introduce all nutty flour in this way.
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Step 5
Prepare parchment for baking. Draw on it a circle with a diameter of 20-22 centimeters. Transfer the nut dough into a confectionery bag, cut the tip from the bag and squeeze the dough to the parchment in a spiral. The thickness of the test should not exceed 1 centimeter.
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Step 6
Put in the middle of the oven well -heated to 170 degrees and bake the cake for 15 minutes until rosy. This stage is the basis for the classic recipe for the Estherhazi cake, as in the best confectionery.
Thus, bake all the cakes alternately. From this amount of ingredients, 5 cakes are obtained.
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Step 7
Prepare a cream for a nut cake.
Drive into a small cup of yolks. Add to them 30 grams of sugar and corn starch. Mix everything well.
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Step 8
Heat milk almost to a boil, pour the yellow mass with a thin stream, constantly mix on low heat. The cream should thicken.
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Step 9
Remove from the heat, cover with a film in contact and completely cool the custard — it needs it cold. Such a cream gives an Estherhazi home cake a rich taste and silky texture.
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Step 10
Pour 100 grams of sugar into a separate small pan and melt it on fire.
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Step 11
Add fried and peeled hazelnuts to caramel, mix everything well.
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Step 12
Put the hazelnuts into the caramel to the foil sheet previously greased with oil. Completely cool.
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Step 13
Pierce the cooled hazelnut into caramel with a blender to small crumbs.
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Step 14
Put the butter at room temperature in a deep cup and add a cooled custard to it. Beat everything with a blender.
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Step 15
Add chopped hazelnuts to the cream. Mix everything well.
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Step 16
Put one nut cake on a serving dish. Put part of the maslenic cream on top.
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Step 17
Cover the cream with the next cake and thus collect the entire cake.
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Step 18
Lubricate the upper cake with apricot jam.
💡Advice: Apricot jam is better to warm up a little. So it will be easier to distribute evenly on the surface.
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Step 19
Decorate the cake. Melt separately white and dark chocolate in any way convenient for you. This can be done in a microwave or in a water bath.
Cover the top of the cake with white chocolate. Make a spiral from dark chocolate and further, using a toothpick, make a web. The sides of the cake are covered with almond petals. These are the distinctive features of the Estherhazi cake — without them he simply will not be thereby 🙂
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Step 20
You can serve a dessert right away, but it is better to put in the refrigerator for 4-6 hours — this is how the classic Estherhazi cake is completely saturated. It is hearty and rich. A small piece in the company of coffee, cocoa or aromatic tea will give maximum pleasure!
The main thing is not to rush, and then the Estherhazi cake recipe at home will turn out 100%:)
Bon appetit!
📌 If you liked this home cake, be sure to try others Proven cake recipes For every taste!
