🇭🇺 Hungarian Chocolate and Hazelnut Cake (Esterházy Torte)

🧾 Ingredients:

For the layers:

• 6 egg whites
• 200 g sugar
• 200 g ground hazelnuts (or almonds)
• 2 tbsp all-purpose flour
• 1 pinch salt

For the cream:

• 6 egg yolks
• 120 g sugar
• 250 ml milk
• 200 g butter (softened)
• 1 tsp vanilla extract
• 1–2 tbsp rum (optional)

For the glaze:

• 150 g powdered sugar
• 1–2 tbsp lemon juice
• 50 g dark chocolate (melted)

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👩‍🍳 Instructions:

1. Prepare layers:
   Beat egg whites with salt until soft peaks form.
2. Gradually add sugar and beat until stiff and glossy.
3. Gently fold in ground nuts and flour.

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4. Bake layers:
   Draw circles on parchment and spread batter into thin layers (4–5 layers).
5. Bake each at 180°C (350°F) for 8–10 minutes until lightly golden. Let cool.

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6. Make cream:
   Heat milk in a saucepan.
7. In a bowl, whisk egg yolks with sugar.
8. Slowly add hot milk while stirring, then return to heat and cook until thick.
9. Let cool, then beat in butter, vanilla, and rum.

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10. Assemble cake:
    Layer the nut discs with cream, stacking evenly.
11. Spread remaining cream around the sides.

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12. Decorate:
    Mix powdered sugar with lemon juice to make a glaze and spread on top.
13. Drizzle melted chocolate in lines, then drag a toothpick through to create the classic pattern.