Instructions:
1. Prepare the Nut Meringue Layers:
- Preheat oven to 325°F (160°C). Line 2 or 3 round 8-inch cake pans with parchment paper.
- Beat egg whites with lemon juice or salt until soft peaks form. Gradually add sugar, continuing to beat until stiff, glossy peaks form.
- Gently fold in ground walnuts and vanilla extract.
- Spread the meringue evenly in the prepared pans. Bake for 20–25 minutes until lightly golden and firm. Cool completely before removing from pans.
2. Make the Buttercream:
- In a small saucepan, combine sugar and water. Heat over medium heat until sugar dissolves and syrup reaches soft-ball stage (about 235°F / 113°C).
- Meanwhile, beat egg yolks until pale. Slowly pour the hot sugar syrup into the yolks while continuously whisking. Let cool to room temperature.
- Beat the softened butter until fluffy, then gradually add the egg yolk mixture, vanilla, and rum/brandy until smooth and creamy.
3. Assemble the Cake:
- Place one meringue layer on a serving plate. Spread a layer of buttercream evenly over it.
- Repeat with remaining layers, finishing with buttercream on top and sides.
4. Prepare the Glaze:
- In a small saucepan, combine sugar, water, and lemon juice. Heat until the sugar dissolves and turns a light caramel color.
- Pour or spread thinly over the top of the cake. Let it set.
5. Optional Decoration:
- Pipe a border of buttercream around the top edge.
- Use a skewer or knife to create a signature spiderweb pattern by dragging through the glaze.
✅ Tips:
- Use finely ground nuts for a smooth texture.
- Keep the buttercream at room temperature while assembling so it spreads easily.
- The cake can be stored in an airtight container at room temperature for 2–3 days; the flavors improve with a day of resting.
If you want, I can also give you a simpler, slightly faster version of Esterházy Torta that’s easier to make at home but still tastes authentic.
Do you want me to share that version too?
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