Hazelnut and Chocolate Layer Cake (Hungarian Esterházy Torte) – Recipe Only

Ingredients – Hazelnut Meringe Layers:

• 6 egg whites
• 1 cup powdered sugar
• 1 1/2 cups ground hazelnuts
• 2 tbsp all-purpose flour
• Pinch of salt

Ingredients – Buttercream Filling:

• 6 egg yolks
• 1/2 cup sugar
• 1/2 cup milk
• 200 g butter, softened
• 1 tsp vanilla extract
• 100 g dark chocolate, melted (optional, for chocolate version)

Ingredients – Glaze:

• 150 g white chocolate
• 2 tbsp heavy cream
• 50 g dark chocolate, melted (for decoration)

Instructions:

1. Beat egg whites with salt until stiff; gradually add powdered sugar.
2. Fold in ground hazelnuts and flour.
3. Spread batter into 5 equal circles on parchment.
4. Bake at 170°C (340°F) for 15–18 minutes; cool.
5. Cook egg yolks, sugar, and milk over low heat until thick; cool.
6. Beat butter until fluffy; add custard, vanilla, and melted dark chocolate if using.
7. Layer meringes with buttercream, reserving top layer.
8. Heat white chocolate with cream; spread over top.
9. Drizzle dark chocolate in lines and pull through with a toothpick to create pattern.
10. Chill before slicing.