🍰 Classic Esterházy Cake

Name: Classic Esterházy Cake
Total time: 30 min
Yield: 4 servings
Ingredients: 4 egg yolks; 80 g sugar; 175 ml milk; 1 pinch vanilla paste; 2 tbsp cornstarch; 175 g butter; 200 g powdered sugar; 0.5 egg white (S); 1 tbsp lemon juice; 1 tsp cocoa powder; 60 g sliced almonds (roasted); 4 egg whites; 1 tsp lemon juice; 120 g sugar; 80 g ground almond kernels

552 kcal · 30 min · 4 servings

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Ingredients

4 egg yolks
80 g sugar
175 ml milk
1 pinch vanilla paste
2 tbsp cornstarch
175 g butter
200 g powdered sugar
0.5 egg white (S)
1 tbsp lemon juice
1 tsp cocoa powder
60 g sliced almonds (roasted)
4 egg whites
1 tsp lemon juice
120 g sugar
80 g ground almond kernels

Instructions

1. Preheat the oven to 180 degrees Celsius fan-forced.
2. Beat the egg whites with the lemon juice and half of the sugar until stiff.
3. Add the remaining sugar and beat until firm.
4. Gently fold in the ground almonds.
5. Place a rectangular cake ring (approx. 12 x 30 cm) on a baking sheet lined with baking paper.
6. Add one-sixth of the batter, and smooth it with a spatula.
7. Remove the ring.
8. Bake the thin base for about 12 minutes.
9. If the batter spreads too much, bake it inside the greased ring (using baking spray).
10. Remove the base from the sheet and let it cool.
11. Repeat this process until you have six thin bases.
12. Beat the egg yolks with the sugar, milk, vanilla seeds, and starch in a metal bowl until frothy.
13. Place the bowl over a hot water bath and stir until the cream is thick.
14. Be careful not to let it get too hot.
15. Then stir occasionally until it has cooled down.
16. Beat the butter until fluffy.
17. Gradually stir in the cooled cream.
18. Spread a thin layer of cream on the first cake base.
19. Place a second base on top.
20. Continue until all bases are used.
21. Place the final base on top.
22. Spread the remaining cream around the edge of the cake.
23. Stir the powdered sugar drop by drop with hot water to form a thick cream.
24. Beat the egg whites with the lemon juice.
25. Add them to the sugar.
26. Stir everything into a thick glaze.
27. Take about one-third of this mixture.
28. Color it with cocoa.
29. Cover the cake with the white glaze.
30. Apply the dark glaze in fine lines.
31. Best with a small piping bag.
32. Use a wooden stick to drag across the lines.
33. Drag in the opposite direction to create the typical Esterházy pattern.
34. Decorate the edge of the cake with the almonds.
35. Let the cake chill for at least 2 hours.
36. Cut into pieces.
37. Serve.

Nutrition per serving

kcal: 552
Protein: 9 g · Fett/Fat: 33 g · Carbs: 84 g