Preheat oven to 350°F (175°C). Line baking sheets with parchment.
Beat egg whites with salt until soft peaks form. Gradually add powdered sugar until stiff peaks.
Fold in ground walnuts and flour gently.
Divide batter into 5 thin round layers (draw circles on parchment as a guide).
Bake each for 12–15 minutes until lightly golden. Let cool.
Prepare the buttercream filling:
In a saucepan, whisk together egg yolks, sugar, and milk.
Cook over low heat, stirring constantly, until thickened (custard-like).
Remove from heat, let cool completely.
Beat in softened butter and vanilla (or cognac) until fluffy.
Assemble the torte:
Place one meringue layer on a serving plate. Spread a thin layer of buttercream.
Repeat, stacking layers until all are used. Cover top and sides with remaining buttercream.
Caramelized nut topping:
Heat sugar in a pan until golden caramel forms. Quickly stir in chopped walnuts.
Spread onto parchment to cool, then crush into pieces.
Sprinkle over top of cake generously.
Chill:
Refrigerate at least 4 hours (or overnight) to let flavors meld.
✨ The result: a decadent, nutty, creamy Hungarian classic — elegant and full of history!
Ashley, would you like me to also share the famous decorative pattern version of Esterházy Torte (with the white fondant glaze and chocolate spiderweb design), or do you prefer this caramel-nut topping style?
