The Esterhazy cake is one of the most famous Hungarian desserts, whose history dates back to the nineteenth century. It was created in Budapest and was named after the aristocratic family of Esterháza, known for her patronage over art and kitchen. This cake from the very beginning was considered a luxurious baking, served in elegant cafes of the Austro-Hungarian monarchy.
The dessert consists of several thin layers of delicate meringue countertops with ground hazelnut or Italian nuts, superiors with butter vanilla cream. The whole is still crowned with a characteristic icing icing coating decorated with a chocolate “spider”, which became the hallmark of the cake. This is an exquisite dessert, which is still served in the best Hungarian confectioneries.
Ingredients:
Meringue cake:
- 8 proteins (eggs in size L),
- a pinch of salt,
- 350 g of fine sugar,
- 2 tablespoons of potato starch,
- 125 g of ground walnuts,
- 125 g of ground almonds.
Butter cream:
- 600 ml of milk,
- 130 g cukru,
- vanilla chick,
- 7 yolks (eggs in size L),
- 3 tablespoons of wheat flour,
- 3 tablespoons of potato starch,
- 250 g of soft butter,
- 30 ml of almond liqueur.
For decoration:
- 1 protein (egg in size L)
- 200 g of powdered sugar,
- a teaspoon of lemon juice,
- 50 g milk chocolate,
- 50 ml of cream (36%).
Method of performance:
Heat the oven to 180 ° C. Prepare 2-3 sheets, place on it on a sheet of baking paper and draw districts with a diameter of 23 cm on it. You can also use cake tin with the same diameter.
Beat the proteins with a pinch of salt to a stiff foam. At the end of whipping (without interrupting it), gradually add sugar to the foam and sift the potato starch. When the foam becomes thick and shiny, mix nuts and almonds with a spatula.
Transfer the protein foam to the sheet so that 5 wheels with a diameter of 23 cm are formed. Put in the oven (if they do not fit all at once, you can bake them in turn). Bake for about 30 minutes. You will get 5 flat, flushed, crunchy countertops of meringue cake. Put them down to cool.
Boil in a saucepan 500 ml of milk with 100 g of sugar and grains scraped from the vanilla pod (while heating the milk you can also immerse the pod in it).
Mix the remaining milk with yolks, flour and starch. Pour the mixture into boiling milk and mix vigorously immediately. Cook slowly, stirring constantly – until the pudding mass thickens. Then put it down to cool, covered with food foil (it is to touch the surface of the mass so that no sheepskin coat).
Grate the butter for fluff with the addition of the rest of the sugar. Without interrupting grinding, add butter with a cooled pudding mass. At the end of grinding, pour almond liqueur into the cream. You can replace it with other aromatic alcohol, e.g. rum. Transfer the cream tops with cream.
Rub with a spoon protein with powdered sugar and lemon juice sifted through a strainer. Brush the top and sides of the dough with icing.
Melt chocolate with cream in a saucepan. Transfer the slightly cooled but still liquid coating into the confectionery sleeve and decorate the cake with it, drawing a cobweb pattern.
Cool the ready cake in the fridge.
Source: NowowoPuje.pl
