In Europe, this Hungarian Esterházy Torte dish is highly popular. Five thin layers of almond and hazelnut meringue, filled with kirsch custard buttercream, rum apricot jam, and sugar glaze. See how to create this lovely Esterházy Torte with its distinctive Esterházy chocolate striped design in the video.
Kirsch Custard Buttercream
- 5 egg yolks
- ¼ cup cornstarch (30g)
- ⅞ cup milk (210ml)
- ½ cup granulated white sugar (100g)
- ⅞ cup butter, room temperature (200g)
- 1 vanilla bean* (or 1 teaspoon pure vanilla extract)
- 2 tablespoon Kirsch (30ml)
Almond and Hazelnut Meringue
- ¾ cup ground hazelnuts (75g / 2.6oz)
- ⅝ cup ground almonds (75g / 2.6oz)
- ⅓ cup all-purpose flour (40g)
- 8 egg whites
- pinch of salt
- 1 cup granulated white sugar (200g)
Glaze and decoration
- ⅓ cup apricot jam (110g)
- 1 tablespoon rum (15ml)
- ⅛ cup chocolate, melted (22g)
- 2 ½ cups powdered sugar, sifted (300g)
- 2 ½ tablespoon water
- 2 ½ teaspoon light corn syrup
- 1 cup almond slices (100g)
- To make the custard, whisk together the yolks, cornstarch, and 38 cup milk in a mixing basin.
- Over medium heat, bring 12 cup milk and the sugar to a boil, stirring constantly until the sugar is fully dissolved. Constantly stir. Pour heated milk into the egg mixture slowly. To blend, stir everything together. Return to the pot and boil for another 2 minutes, or until the sauce has thickened. Continue to stir constantly. Remove from the heat and place in a mixing basin. To prevent a skin from developing, cover it with plastic wrap. 1 hour of chilling.
- To make the meringue layers, draw five 9-inch (23-cm) circles on parchment paper with a pencil. After that, flip the parchment paper over and lay it on baking sheets. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Incorporate the nuts and flour in a mixing bowl and swirl to combine. Remove from the equation.
- Whisk egg whites and salt on medium-high speed in a large mixing basin with a handheld or stand mixer fitted with a whisk attachment until soft peaks form. Whisk in the sugar until firm peaks form and the mixture is glossy. Carefully fold in the dry ingredients. Using a spatula, evenly distribute the batter into the created circles. Check to see if they’re all the same size and thickness. Bake for 10-12 minutes, until golden brown, one layer at a time. Remove the pan from the oven and quickly flip the parchment paper over to remove it. If required, cut the edges equally so that all layers have an even round 9″ shape. Allow to cool to room temperature before serving.
- In a large mixing basin, cream butter on high speed until smooth. Stir in the custard a bit at a time to mix. Stir in the kirsch and vanilla* until smooth and creamy.
- In a mixing bowl, add apricot jam and rum and whisk until smooth and blended. Remove from the equation.
- Assemble the cake as follows: On a cake board or cake stand, place a 9″ spring pan ring. Spread 14 of the custard buttercream filling on the initial meringue layer within the ring. Repeat until you have 5 layers of meringue and 4 layers of cream. Finish with a gorgeous smooth side up meringue layer on top. Evenly spread apricot jam on top. Allow 30 minutes for chilling.
- Fill a zip-lock bag halfway with melted chocolate and snip a little corner off the bag. The chocolate line on top of the cake should be 0.04 inch (1mm) thick. Remove from the equation.
- To make the glazing, follow these steps: Stir together the sugar, water, and corn syrup until smooth. Microwave for a few seconds, or until it reaches 80-85°F (26-29°C). Pour over the cold Esterhazy Torte right away. Allow a few minutes for the glaze to thicken if it is too runny. Microwave it for a few more seconds if it’s too thick. Allow any excess to flow down the edges.
- Starting in the middle and working outwards, pipe a chocolate wheel on top. Run the tip of a toothpick 1 inch apart from the center to the edges and from the edges to the center. There will be around 8-9 lines in each direction. By pushing sliced almonds against the sides with your hand, you may cover the sides. Refrigerate for 4 hours in an airtight container, and keep leftovers for up to 3 days.
*First, cut the vanilla bean’s straight end off. Then, with the point of your sharp knife positioned below the curled end, cut the vanilla bean lengthwise through the centre. You don’t have to cut it all the way through, but it’s fine if you do. Then, using the back of your knife, scrape off the tasty seeds from the vanilla bean. Use only the seeds.
Source: Also The Crumbs PleaseDon’t miss interesting posts on Onnewslive