Hazelnut & Chocolate Layer Cake

🇭🇺🍫 Hazelnut & Chocolate Layer Cake

Hungarian Esterházy Torte

Ingredients

Hazelnut Sponge Layers

• 6 large egg whites
• 1 cup (120 g) finely ground hazelnuts
• ¾ cup (150 g) powdered sugar
• 2 tbsp all-purpose flour
• Pinch of salt

Esterházy Cream

• 6 egg yolks
• ½ cup (100 g) sugar
• 1 cup (240 ml) milk
• 1 tbsp cornstarch
• 1 cup (225 g) unsalted butter, softened
• 1 tsp vanilla extract
• 1 tbsp rum or brandy (optional)

Chocolate Glaze

• 3 oz (85 g) dark chocolate
• 2 tbsp heavy cream

Decoration

• Chopped hazelnuts or almonds

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Instructions

Sponge Layers

1. Preheat oven to 350°F (175°C). Line baking sheets.
2. Beat egg whites with salt until stiff peaks form.
3. Gently fold in powdered sugar, ground hazelnuts, and flour.
4. Divide batter into 5 thin circles and bake 8–10 minutes until lightly golden. Cool.

Cream
5. Whisk egg yolks, sugar, milk, and cornstarch. Cook over medium heat until thick. Cool completely.
6. Beat butter until fluffy; gradually beat in custard, vanilla, and rum.

Assemble
7. Layer sponge and cream, finishing with cream on top and sides.
8. Press chopped nuts onto sides.

Glaze
9. Melt chocolate with cream and drizzle over top in classic Esterházy style.

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Tips

• Traditionally made with almonds, hazelnuts are a rich variation
• Let cake rest overnight for best flavor
• Elegant, rich, and very Hungarian 🇭🇺✨