Hazelnut And Chocolate Layer Cake (Hungarian Esterhazy Torte)

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Instructions:

1. Cake layers:
   • Preheat oven to 180 °C (350 °F).
   • Beat egg whites with salt until stiff. Gradually add sugar and beat until glossy.
   • Fold in ground hazelnuts and flour.
   • Spread thin rounds on parchment-lined trays and bake 10–12 minutes. Cool completely.
2. Buttercream:
   • Whisk egg yolks, sugar, and milk. Cook gently until thickened. Cool.
   • Beat butter until fluffy, then mix in cooled custard and vanilla.
3. Assemble:
   • Spread buttercream between layers.
   • Warm apricot jam and spread thinly on top layer.
4. Decorate:
   • Spread melted white chocolate over the top.
   • Drizzle dark chocolate in lines and drag a toothpick to create the classic pattern.
5. Chill:
   • Refrigerate 2–3 hours before serving.