🇭🇺🍰 Esterházy Torte (Hazelnut & Chocolate Layer Cake)
🛒 Ingredients
Hazelnut Meringue Layers
- 6 large egg whites
- 1 cup powdered sugar
- 1½ cups ground hazelnuts
- 2 tbsp all-purpose flour
- Pinch of salt
Chocolate Buttercream
- 6 large egg yolks
- ¾ cup sugar
- ½ cup milk
- 1½ cups unsalted butter, softened
- 4 oz (120 g) dark chocolate, melted
- 1 tsp vanilla extract
Decoration
- ½ cup dark chocolate (for lines)
- ½ cup white chocolate (for glaze)
- Chopped hazelnuts or almonds (for sides)
👩🍳 Instructions
1️⃣ Hazelnut Layers
- Preheat oven to 350°F (180°C).
- Beat egg whites with salt until soft peaks form.
- Gradually add powdered sugar; beat until stiff.
- Fold in ground hazelnuts and flour.
- Draw 5–6 circles (8–9 inch) on parchment.
- Spread batter thinly.
- Bake 10–12 minutes until lightly golden.
- Cool completely.
2️⃣ Chocolate Buttercream
- Heat milk and sugar until dissolved.
- Add egg yolks; cook gently until thick (custard).
- Cool completely.
- Beat butter until fluffy, then add custard.
- Mix in melted chocolate and vanilla.
3️⃣ Assemble
- Layer nut disks with buttercream between each.
- Coat sides with cream and chopped nuts.
4️⃣ Classic Esterházy Top
- Spread white chocolate glaze on top.
- Pipe dark chocolate lines.
- Drag a toothpick through lines to create the signature spiderweb pattern.
💡 Hungarian Tips
- Layers should be thin and crisp
- Cake improves after 1 day resting
- Traditionally made with almonds, but hazelnuts are common too
If you want:
✔️ Simplified home version
✔️ Pinterest / Facebook caption
✔️ Step-by-step photo guide
Just tell me 😊
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