The Esterházy Torta is one of Hungary’s most iconic desserts 🇭🇺 — elegant, nutty, and beautifully decorated. It was created in the 19th century and named after the Hungarian nobleman Prince Paul III Anton Esterházy.
What makes it special?
- Layers: Thin, delicate meringue-almond (or walnut) cake layers.
- Filling: A rich, smooth buttercream usually flavored with vanilla or sometimes cognac.
- Topping: The famous spiderweb design made with fondant glaze and melted chocolate.
🍰 Classic Esterházy Torta Recipe (Hungarian Meringue Cake)
Ingredients:
For the cake layers:
- 6 egg whites
- 180 g (1 cup) sugar
- 200 g (2 cups) finely ground walnuts or almonds
- 2 tbsp all-purpose flour
For the buttercream:
- 6 egg yolks
- 150 g (¾ cup) sugar
- 200 g (¾ cup + 2 tbsp) unsalted butter, softened
- 1 tsp vanilla extract (or a splash of cognac/rum)
For the glaze:
- 150 g (1 cup) powdered sugar
- 2–3 tbsp hot water
- 50 g (2 oz) dark chocolate, melted