Esterhazy cake (Hungarian Esterházy) is a famous cake that was created at the end of the 19th century in Budapest. It was named after Prince Paweł III Anton Esterházy de Galántha. He was a member of the Esterháza dynasty and the diplomat of the Austrian Empire. The traditional dessert consists of thin, almond countertops. They are translated with vanilla cream with the addition of rum or cognac. On the top, the whole is crowned with icing with an original chocolate pattern. The cake comes out sweet, elegant – to this day it has many new versions. In this recipe you will find baking on the nutty margins, with chocolate-nut cream, covered with vanilla-chocolate coating.
Ingredients:
Spody:
- 150 g
- 200 g of powdered sugar,
- 100 g of wheat flour,
- 9 egg whites,
- a teaspoon of vanilla extract,
- 1/2 teaspoon of salt.
Chocolate cream:
- 500 ml of milk,
- 180 g of dark chocolate,
- 80 g of butter,
- 4 egg yolks,
- 40 g of potato flour,
- 40 g of powdered sugar,
- 10 g of Dutch cocoa,
- a teaspoon of vanilla extract,
- A pinch of salt.
Nut paste:
- 150 g of roasted hazelnuts,
- 210 g cukru,
- 120 g of water,
- 50 g of honey,
- ½ teaspoon salt,
- ½ baking soda.
Vanilla topping:
- 60 g of butter,
- 75 g of powdered sugar,
Chocolate coating:
- 60 g of butter,
- 40 g of powdered sugar,
- 25 G KAKAO.
Additionally:
- chocolate flakes to sprinkle.
Method of performance:
Prepare roasted nuts. You can roast all nuts at the same time. Place them on a baking tray, lined with silicone paper. Bake at 160 degrees Celsius for about 20 minutes or until golden color. In the middle of baking, mix the nuts with a spoon. Remove and cool.
Prepare chocolate cream. In a medium pot, mix the flour, sugar, cocoa and salt. Add yolks and beat the whole until the mass is smooth. Heat the milk gently and slowly pour it into the egg mixture, after about 1/4 cup at once. Add vanilla extract. Cook on medium heat for 3-4 minutes, whipping the cream with a whisk all the time. Then remove it from the burner and strain through a sieve to get rid of the lumps. Add chopped chocolate and mix until combined. Cover the pot with cream with cling film tightly and cool in the fridge for at least 5 hours.
Prepare a nut paste. Mix sugar, water, salt and 150 g of nuts in a pot. Heat on medium heat to dissolve sugar. Add honey and mix until combined. Boil and let the mixture clutter. Keep the whole on fire until golden color. Take the pot off the heat and add baking soda. Mix to combine, then pour the mass onto the baking tray and set aside for 20 minutes to harden. Break the disc into smaller pieces and place it in a kitchen work. Mix the whole at high speed until a smooth paste is formed. Add a completely cooled chocolate cream and mix everything to obtain a homogeneous mass. Cover it with cling film and put in the fridge until use.
Prepare the bottoms. Ground hazelnuts in a kitchen work for small crumbs. Add flour and mix until combined. In a separate bowl, beat the protein to obtain stiff peaks, at the end adding sugar in batches. Add vanilla extract and salt, then beat for another 30 seconds. Add dry and gently mix them with a spatula to wet ingredients until the whole has a uniform consistency.
Put four round baking plates with a diameter of 22 cm with baking paper. Pour the mass into them evenly, and then gently hit the table on the table. Insert the bottom in the oven preheated to 170 degrees Celsius and bake for 15 minutes. Remove and leave to cool.
Prepare vanilla glaze. Melt butter in a pot and add powdered sugar. Stir until the whole is connected well. Prepare a chocolate coating In the same way, adding additionally cocoa.
Fold the dough. Put one of the bottoms in the mold and spread 1/4 of the cream. Continue laying layers, ending with the bottom of the dough. Spread the remaining cream on the edges of the cake. Pour the vanilla glaze up the top and spread it with a spoon. Then pour the chocolate coating, applying tightly parallel lines over the entire surface. With a skewer stick, gently pull on the coating, perpendicular to the previously applied lines, once the other and the other. Place the chocolate flakes on the edges of Esterhase.
Put the whole in the fridge for at least 4 hours, until completely freezed.
Source: NowowoPuje.pl
