A legendary Hungarian cake made with delicate walnut meringue layers and silky buttercream, traditionally coated in nuts — just like the cake in the photo.
📝 Ingredients
Walnut Meringue Layers
8 large egg whites
1 cup (200 g) sugar
2 cups (200 g) finely ground walnuts
2 tablespoons all-purpose flour
Pinch of salt
Esterházy Buttercream
8 egg yolks
¾ cup (150 g) sugar
1 cup (240 ml) milk
2 tablespoons cornstarch
250 g (1 cup) unsalted butter, softened
1 teaspoon vanilla
2 tablespoons rum or brandy (optional, traditional)
Decoration
1 cup finely chopped or ground walnuts
Powdered sugar (optional)
👩🍳 Instructions
1. Make the walnut layers
Preheat oven to 170°C / 340°F.
Line baking trays with parchment.
Beat egg whites with salt until soft peaks form.
Gradually add sugar, beating until stiff and glossy.
Gently fold in ground walnuts and flour.
Divide batter into 4–5 thin circles (20–22 cm / 8–9 inch).
Bake 12–15 minutes until lightly golden.
Cool completely.
2. Prepare the buttercream
Heat milk in a saucepan.
Whisk egg yolks, sugar, and cornstarch.
Slowly pour hot milk into yolks while whisking.
Return to heat and cook until thick like pudding.
Cool completely.
Beat butter until fluffy, then add custard gradually.
Mix in vanilla and rum.
3. Assemble the cake
Place one walnut layer on a serving plate.
Spread buttercream evenly.
Repeat layering, finishing with cream on top and sides.
4. Decorate
Press chopped walnuts around the sides.
Optionally dust top lightly with powdered sugar or leave rustic.
