👩🍳 Instructions
1. Prepare the Hazelnut Cake Layers
- Preheat oven to 170°C (340°F).
- Beat egg whites with a pinch of salt until stiff peaks form.
- Gradually add sugar, whisking until glossy.
- Gently fold in ground hazelnuts, flour, and vanilla.
- Spread evenly into 5 circles (20–22 cm) on parchment paper.
- Bake 12–15 minutes until lightly golden. Cool completely.
2. Make the Chocolate Buttercream
- Whisk egg yolks with sugar until pale.
- Heat milk until hot but not boiling; slowly pour into yolks, whisking constantly.
- Return mixture to heat and cook until thickened. Cool completely.
- Beat butter until fluffy, then gradually mix in cooled custard.
- Add cocoa powder or melted chocolate and vanilla; mix until smooth.
3. Assemble the Cake
- Place the first cake layer on a plate and spread a thin layer of buttercream.
- Repeat with remaining layers.
- Spread a thin layer of buttercream on top and sides to smooth.
4. Make the Glaze & Decorate
- Mix powdered sugar with hot water and lemon until thick and smooth.
- Pour over the top layer and tilt to spread evenly.
- Pipe melted chocolate in a spiral from the center outward.
- Use a toothpick to drag lines from the center to edge and edge to center alternately, creating the iconic Esterházy web pattern.
- Optional: press chopped hazelnuts on the sides.
5. Chill
Refrigerate for 6 hours or overnight for flavors to meld. Slice carefully with a serrated knife.
💡 Tips
- Use finely ground hazelnuts for the authentic texture.
- Let it rest overnight — the cake becomes moist and aromatic.
- Serve with coffee or tea for a true Hungarian experience.
I can also make this into:
✨ a short, catchy Facebook caption
✨ a fun intro calling it “Husband’s Happiness”
✨ a step-by-step video script for Reels
Do you want me to do that?
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