Austro-Hungarian Hazelnut Cream Torte🇭🇺

Here’s a traditional recipe for Austro-Hungarian Hazelnut Cream Torte (Esterházy-style inspired) 🇭🇺

Ingredients

For the Hazelnut Sponge Layers:

• 6 egg whites
• 150 g (3/4 cup) sugar
• 150 g (1 1/2 cups) finely ground hazelnuts (toasted for best flavor)
• 2 tbsp all-purpose flour

For the Hazelnut Cream Filling:

• 6 egg yolks
• 120 g (1/2 cup) sugar
• 250 ml (1 cup) milk
• 1 tbsp cornstarch
• 200 g (7 oz) unsalted butter, softened
• 100 g (1 cup) ground hazelnuts (toasted)
• 1 tsp vanilla extract

For the Glaze (optional Esterházy-style):

• 150 g (1 1/4 cups) powdered sugar
• 2–3 tbsp hot water
• 50 g (2 oz) dark chocolate (for feather design)

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