Here’s a detailed article on Esterházy Torta, the famous Hungarian meringue cake. Let me know if you’d like any adjustments!
Esterházy Torta: The Elegant Hungarian Meringue Cake
Hungarian desserts are known for their rich flavors, intricate layers, and elegant presentation, and Esterházy Torta is no exception. This iconic cake, named after the noble Prince Paul III Anton Esterházy, is a masterpiece of Hungarian and Austro-Hungarian pastry tradition.
Composed of layers of crisp nutty meringue and a smooth, silky buttercream, this delicate yet indulgent cake is finished with a signature white fondant glaze decorated with a chocolate spiderweb pattern. If you love intricate desserts that are as delicious as they are beautiful, Esterházy Torta is a must-try.
A Brief History of Esterházy Torta
This exquisite cake was first created in the late 19th century in honor of Prince Paul III Anton Esterházy, a diplomat and a prominent figure in the Austro-Hungarian Empire. It quickly became a favorite in Hungary and Austria, often served in elegant cafés and at special occasions.
Originally, Esterházy Torta was made with hazelnut meringue layers and cognac-infused buttercream, though modern variations sometimes use walnuts or almonds instead. The signature fondant topping with a chocolate feathered pattern makes it instantly recognizable.
Ingredients You’ll Need
This cake may look sophisticated, but the ingredients are simple and readily available.
For the Meringue Layers
6 egg whites
1 cup (200g) granulated sugar
1 ½ cups (150g) finely ground walnuts or almonds
1 tbsp flour or cornstarch
1 tsp vanilla extract
For the Buttercream Filling
6 egg yolks
¾ cup (150g) sugar
¾ cup (170g) unsalted butter, softened
½ cup (120ml) milk
1 tsp vanilla extract
2 tbsp rum or cognac (optional, for authentic flavor)
For the Glaze and Decoration
½ cup (100g) white fondant or powdered sugar glaze
2 oz (50g) dark chocolate, melted
Step-by-Step Instructions
Step 1: Make the Meringue Layers
Preheat your oven to 300°F (150°C) and line 5 baking sheets with parchment paper.
In a clean, dry bowl, beat the egg whites until soft peaks form. Gradually add the sugar, beating until stiff and glossy.
Gently fold in the ground walnuts (or almonds), flour, and vanilla extract.
Divide the mixture into 5 equal portions and spread each portion into an 8-inch (20 cm) circle on the parchment paper.
Bake for 15–18 minutes or until golden and crisp. Let them cool completely.
