Hazelnut And Chocolate Layer Cake (Hungarian Esterhazy Torte)🇭🇺
👩🍳 Instructions
1. Make the Cake Layers
Preheat oven to 325°F (160°C).
Line 5 baking sheets (or reuse one, baking in batches) with parchment paper, drawing a 9-inch circle on each as a guide.
Beat egg whites with a pinch of salt until soft peaks form. Gradually add sugar and beat until stiff and glossy.
Gently fold in ground hazelnuts and flour.
Spread a thin, even layer of batter into each circle.
Bake 10–12 minutes or until set and lightly golden. Cool completely.
2. Prepare the Filling
In a heatproof bowl, whisk egg yolks and sugar. Place over simmering water (double boiler) and cook, whisking constantly, until thick and pale (about 5–6 minutes).
Remove from heat, cool slightly, then beat in softened butter, vanilla, and rum/brandy until smooth.
For a chocolate variation, mix in cocoa powder.
3. Assemble the Cake
Place first layer on a cake plate, spread with filling.
Repeat with remaining layers, leaving the top layer plain.
Cover sides of cake with remaining cream.
4. Make the Glaze
Mix powdered sugar with hot water until smooth and pourable (like a thin icing). Spread over top of cake.
Pipe or drizzle melted chocolate in concentric circles, then drag a toothpick from center outward to create the spiderweb design.
5. Chill
Refrigerate cake for at least 4 hours (overnight is best) so flavors meld and cake sets.
🍽️ Serving
Slice thin wedges — it’s rich! Serve with coffee or a dessert wine.
Would you like me to include a step-by-step tip for getting perfectly even cake layers (a trick Hungarian bakers use to make the torte look bakery-perfect)?
