Hungarian cuisine is rich in history, blending influences from Austria, France, and beyond. Among its many exquisite desserts, Esterházy Torte stands out as a luxurious and visually stunning cake. Known for its delicate nut-based meringue layers, velvety cognac-infused buttercream, and signature chocolate spiderweb glaze, this cake has been a symbol of elegance and indulgence since the 19th century.
Whether you’re baking for a special celebration, holiday gathering, or simply to treat yourself, this legendary Hungarian dessert is sure to impress. Let’s dive into the fascinating history, ingredients, and step-by-step recipe for crafting this iconic masterpiece.
The Origins of Esterházy Torte
Esterházy Torte was created in the late 1800s and named after Prince Paul III Anton Esterházy, a prominent diplomat of the Austro-Hungarian Empire. Although it’s uncertain whether the prince ever tasted the dessert himself, the cake became a favorite in aristocratic circles in both Hungary and Austria.
Unlike traditional sponge cakes, Esterházy Torte is made without flour, using ground almonds or hazelnuts for its meringue layers. This technique results in a light yet rich texture, making it a great option for those following a gluten-free diet.
Over time, this luxurious torte became a staple in Hungarian pastry shops, often served alongside a cup of strong coffee or Tokaji wine. Today, it remains one of the most beloved cakes in Central Europe, alongside the famous Dobos Torte and Gerbeaud Cake.
What Makes Esterházy Torte Special?
✔ Delicate Nut Meringue Layers – Light yet rich, the cake is built from layers of nutty dacquoise. ✔ Silky Custard Buttercream – A smooth, decadent filling enhanced with vanilla and cognac. ✔ Signature Spiderweb Glaze – The white fondant and chocolate decoration give it a sophisticated finish. ✔ Gluten-Free Delight – Made with ground nuts instead of flour, perfect for those avoiding gluten. ✔ Perfect for Celebrations – A show-stopping dessert that elevates any gathering.
Ingredients for Esterházy Torte
For the Nut Meringue Layers:
6 large egg whites
150g (¾ cup) granulated sugar
150g (1 ½ cups) ground hazelnuts or almonds
1 tsp vanilla extract
1 tsp lemon juice
A pinch of salt
For the Buttercream Filling:
6 large egg yolks
100g (½ cup) granulated sugar
250ml (1 cup) whole milk
200g (1 cup) unsalted butter, softened
1 tsp vanilla extract
2 tbsp cognac or rum
For the Signature Glaze:
150g (1 ¼ cups) powdered sugar
2 tbsp hot water
50g (⅓ cup) dark chocolate, melted
How to Make Esterházy Torte
Step 1: Prepare the Nut Meringue Layers
Preheat your oven to 160°C (320°F) and line 5 baking trays with parchment paper.
In a clean, dry bowl, whip the egg whites with a pinch of salt until soft peaks form.
Gradually add sugar, continuing to beat until you achieve stiff, glossy peaks.
Gently fold in the ground hazelnuts (or almonds), vanilla extract, and lemon juice using a spatula.
Divide the batter into 5 equal portions and spread each into a thin 20cm (8-inch) circle on the parchment paper.
Bake each layer for 12-15 minutes, or until slightly golden and firm to the touch.
Let the layers cool completely before assembling.
Step 2: Make the Buttercream Filling
In a saucepan, heat the milk over low heat until warm.
In a separate bowl, whisk together the egg yolks and sugar until pale and creamy.
Slowly pour the warm milk into the egg mixture, whisking constantly.
Return the mixture to the saucepan and cook over low heat, stirring continuously until it thickens into a custard. (Do not boil!)
Remove from heat and let cool to room temperature.
In a mixing bowl, beat the butter until light and fluffy. Gradually add the cooled custard, followed by vanilla extract and cognac.
Step 3: Assemble the Cake
Place one meringue layer on a serving plate and spread a thin layer of buttercream on top.
Repeat this process, layering all five meringue discs with the buttercream filling.
Spread a thin, even layer of buttercream over the top and sides of the cake.
Refrigerate for at least 1 hour to allow the flavors to meld.
Step 4: Create the Spiderweb Glaze
In a bowl, mix powdered sugar with hot water to create a smooth glaze.
Pour the glaze over the top of the cake, spreading evenly.
Melt the dark chocolate and pipe thin concentric circles over the white glaze.
Using a toothpick or skewer, drag lines outward from the center to create the signature spiderweb pattern.
Let the glaze set before serving.
Serving & Storage Tips
🍰 Serving: Esterházy Torte is best served chilled, allowing the flavors to fully develop. Slice carefully with a sharp knife and enjoy with a cup of coffee or Tokaji dessert wine.
❄️ Storage: Keep the cake in an airtight container in the refrigerator for up to 3-4 days. The flavors will deepen over time, making it even more delicious the next day!
