Beat egg whites until soft peaks form. Gradually add sugar and beat until stiff and glossy.
Gently fold in ground walnuts and cornstarch.
Spread evenly into 3–4 round cake pans (or bake in batches).
Bake for 20–25 minutes until firm and lightly golden. Let cool completely.
2. Make the Buttercream
In a saucepan, whisk egg yolks with milk and sugar over low heat until slightly thickened. Remove and cool.
Beat softened butter until creamy. Gradually add cooled egg yolk mixture, vanilla, and rum extract. Mix until smooth.
3. Assemble the Cake
Place one meringue layer on a serving plate. Spread a layer of buttercream evenly.
Repeat with remaining layers, finishing with a buttercream layer on top.
4. Prepare the Chocolate Glaze
Melt dark chocolate and butter together in a heatproof bowl over simmering water (or in the microwave in short bursts).
Pour glaze over the top layer of the cake and smooth with a spatula.
5. Chill & Serve
Chill the cake in the refrigerator for at least 2 hours before slicing.
Cut carefully with a sharp knife to keep layers intact.
💡 Tips
Use a serrated knife for cleaner slices.
Ground walnuts or hazelnuts can be lightly toasted for extra flavor.
For an authentic touch, sprinkle a bit of powdered sugar in a lattice pattern on top before serving.
I can also give you a simplified Esterházy Torta recipe that’s faster to assemble while keeping it authentic and delicious. Do you want me to share that?
