Esterhazy Cake: A Luxurious Hazelnut Meringue and Custard Buttercream Delight 🎂✨
Esterhazy Cake is a true European masterpiece, originating from the Austro-Hungarian Empire in the 19th century. 🇭🇺🇦🇹 This elegant dessert is known for its delicate layers of hazelnut meringue (dacquoise) and rich, silky custard buttercream, topped with a signature spiderweb glaze. If you love nutty flavors and creamy textures, this cake will surely become one of your favorites! 💛
The History Behind Esterhazy Cake 📖
This luxurious cake was created in honor of Prince Paul III Anton Esterhazy, a noble diplomat of the Hungarian Esterhazy family. It quickly gained popularity across Central Europe, becoming a beloved pastry in Hungary, Austria, and even Germany. Today, it’s a staple in traditional pastry shops, adored for its refined taste and intricate design.
What Makes Esterhazy Cake Special? 🌟
Esterhazy Cake is unique because: ✅ It uses hazelnut meringue layers instead of sponge cake, making it light yet flavorful. 🌰 ✅ The custard buttercream adds a velvety richness that perfectly balances the nutty crunch. 🥄 ✅ The spiderweb glaze gives it a classic and elegant look, making it a showstopper at any event! 🕸️
Now, let’s get into the recipe so you can create this iconic treat at home! 🏡🍽️
Esterhazy Cake Recipe 📜
Ingredients 🛒
For the Hazelnut Meringue Layers (Dacquoise):
- 6 large egg whites 🥚
- 150g (¾ cup) granulated sugar 🍚
- 150g (1 ¼ cups) ground hazelnuts 🌰
- 50g (⅓ cup) all-purpose flour 🌾
- 1 tsp vanilla extract 🌿
- 1 pinch of salt 🧂
For the Custard Buttercream:
- 6 large egg yolks 🥚
- 100g (½ cup) sugar 🍚
- 250ml (1 cup) milk 🥛
- 1 tbsp cornstarch 🌽
- 200g (1 cup) unsalted butter, softened 🧈
- 1 tsp vanilla extract 🌿
For the Glaze:
- 150g (1 cup) white chocolate, melted 🍫
- 50ml (3 tbsp) heavy cream 🥛
- 50g (⅓ cup) dark chocolate, melted 🍫 (for decoration)
For Decoration:
- 50g (⅓ cup) chopped hazelnuts 🌰
Step-by-Step Instructions 📝
Step 1: Prepare the Hazelnut Meringue Layers 🍪
- Preheat the oven to 160°C (320°F). Line 5 baking trays with parchment paper. 📜
- In a clean, dry bowl, beat the egg whites with a pinch of salt until soft peaks form. 🥄
- Gradually add the sugar, continuing to beat until stiff, glossy peaks form. ✨
- Gently fold in the ground hazelnuts, flour, and vanilla extract using a spatula. 🥄
- Divide the batter into 5 equal portions and spread each portion into a 20 cm (8-inch) round on the parchment paper. 🔄
- Bake each layer for 12–15 minutes or until lightly golden and firm. Let them cool completely. ❄️
Step 2: Make the Custard Buttercream 🍮
- In a saucepan, whisk together the egg yolks, sugar, cornstarch, and milk. 🥣
- Cook over medium heat, stirring constantly, until it thickens into a custard. Remove from heat and let it cool completely. ❄️
- In a separate bowl, beat the softened butter with vanilla extract until creamy. 🧈
- Gradually add the cooled custard to the butter, beating until smooth and fluffy. 🤍
Step 3: Assemble the Cake 🎂
- Place one meringue layer on a serving plate. Spread a thin layer of buttercream evenly over the top. 🍰
- Repeat with the remaining layers, finishing with buttercream on top (but not on the sides). 🏗️
- Smooth the sides of the cake and refrigerate for 30 minutes to set. ❄️
Step 4: Make the Glaze 🍫
- Melt the white chocolate with heavy cream, stirring until smooth. 🍫
- Pour it over the top of the chilled cake, smoothing it with a spatula. 🍽️
- Melt the dark chocolate, transfer it to a piping bag, and pipe concentric circles over the white glaze. 🔄
- Use a toothpick to drag lines from the center outward to create the spiderweb pattern. 🕸️
Step 5: Finishing Touches 🎉
- Press chopped hazelnuts around the sides of the cake for decoration. 🌰
- Refrigerate for at least 4 hours (preferably overnight) before slicing. ❄️
Serving & Storage Tips 🥄
- Serve chilled for the best texture. ❄️
- Store in the refrigerator for up to 5 days in an airtight container. 🏡
- This cake can be frozen for up to 3 months – just thaw it overnight in the fridge before serving. 🧊