Esterhazy cake - a classic recipe at home

Making the Esterhazy cake requires a lot of effort and time, but the result that you get in the end pays for absolutely all difficulties. It has an incredibly delicate flavor, crunchy crust and impressive appearance. This cake is one of the most delicious and delicate desserts. If you still haven't been able to taste it, then hurry up to stock up on all the necessary ingredients and start cooking.

The classic recipe for the Esterhazy cake at home

The classic version of the cake does not provide for the addition of flour and starch to the cakes. This recipe is pretty simple, so you can easily prepare it in your kitchen.

Cooking time: 7 hours.

Cooking time: 4 hours.

Servings - 10.

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  You should start the cake preparation with the cream. We need to combine egg yolks, starch and sugar. Beat the resulting mixture for several minutes. It should become completely homogeneous.
• 
  Combine the resulting mass with 3 tablespoons of milk, beat it thoroughly. The remaining milk must be heated over low heat and combined with the yolk mixture, continuing to stir. We must add it not immediately, but gradually, pouring in a thin stream.
• 
  Transfer the mass of milk and yolks to low heat. Do not forget to interfere with it constantly. The final consistency of the cream should be similar to condensed milk.
• 
  Now let's move on to preparing the praline. We begin to fry the almonds and hazelnuts in a completely dry frying pan for a few minutes. The room should be filled with a rich nutty smell, which indicates the readiness of almonds and hazelnuts. Heat the sugar in another pan (preferably with a thick bottom). When it is completely melted, add the toasted nuts and stir for 2-3 minutes.
• 
  Using a blender, turn our nut mixture into a paste. Be sure to turn on the blender at maximum speed so that the paste becomes oily.
• 
  We begin to gradually beat the soft butter with a mixer, add the milk-yolk mass to it in small portions. Then combine the mixture with nut butter and beat until smooth.
• 
  Let's start preparing the cake dough. In a clean and dry bowl (preferably glass), beat the combination of proteins with a pinch of salt. As a result, we should get dense peaks. If they don't come out of the plate, then we did everything right. Grind the remaining sugar into powder and add to the proteins. Then we grind the nuts in a blender to a consistency reminiscent of flour. Gently add them to the protein mass and mix gently. It is not worth interfering for a long time, as there is a risk that the proteins will cease to be airy and settle.
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  Place the resulting dough in a pastry bag. With it, we begin to spread the mixture onto the parchment. The shape of the cakes should be round. From our mass, about 5 cakes can be obtained.However, the number depends on the size of the circle that you apply to the parchment. We bake the cakes at 160 ° for 20-25 minutes. At this time, the cream for our cake must be placed in the refrigerator, covered with cling film.
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  We begin to grease the finished cakes with cream, collecting the base of the cake.
• 
  Let's start decorating the dessert. Begin to cover the top of the cake with apricot jam. We must melt the white chocolate. This can be done with a water bath. We fill the top of the dessert with it. We are waiting for the white chocolate to solidify. Then melt the milk. We apply it to the top layer using a culinary package, draw spirals. With a toothpick or other thin object (for example, a knife), carefully draw straight lines, starting from the center of the cake and ending at the edges. Place almond petals on the sides of the dessert. After that, feel free to send it to the refrigerator for about 3-4 hours. It remains to wait a bit, and you can taste this divine cake!

How to make a delicious Esterhazy cake with walnuts?

Not sure what to cook for the holiday? Then you should try the Esterhazy cake recipe with walnuts. This delicious dessert consists of nut cakes and a delicate custard; its unusual and beautiful design will not allow your guests to remain indifferent. Are you interested? Then let's get down to cooking.

Cooking time: 6 hours.

Cooking time: 4 hours.

Servings - 10.

Ingredients for the dough:

• Egg whites - 5 pcs.
• Sugar - 120 gr.
• Walnuts - 130 gr.

Ingredients for the cream:

• Sugar - 90 gr.
• Egg yolks - 5 pcs.
• Milk - 200 ml.
• Butter - 250 gr.

Ingredients for decoration:

• Walnuts - 50 gr.
• Milk - 60 ml.
• White chocolate - 100 gr.
• Dark chocolate - 50 gr.

Cooking process:

1. Let's start the preparation of the dessert with the cakes. First, we will crack the walnuts and transfer them to a dry frying pan. Fry over medium heat until a rich nutty smell appears. Let the nuts cool. Now we need to grind them with a blender. We want the nut structure to be partially preserved, and the resulting mixture does not resemble flour.
2. Transfer the egg whites to a glass bowl. We begin to beat them with a mixer, gradually increasing the speed. First, beat at minimum speed, and then gradually move to maximum speed, adding small portions of sugar to the proteins. Beat the mixture until dense peaks form, which will not flow out of the bowl. We pour our walnut mixture into the proteins and stir everything gently. Remember to watch your movements, as there is a risk that the squirrels may fall off. The cake dough is ready.
3. To make it easier for ourselves when creating the shape of the cakes, we cut 5 circles of the same size from parchment paper. Their diameter can vary from 22 to 26 centimeters. We put our circles on a baking sheet and start spreading the dough on them. For this you can use, for example, a silicone spatula. We try to spread the dough neatly and evenly. We send it to the oven, which we heat up to 150 °. It will take about 20 minutes to bake one cake.
4. Let's start preparing the cream. Beat the egg yolks (you should have them after using the proteins for the cake dough) in combination with sugar. We continue to do this until the mass acquires a white tint. Pour milk into a deep saucepan and bring it to a boil. Having reduced the heat, gradually begin to add the egg mixture to it, stirring constantly. If you stop stirring, the eggs may curdle. We continue to cook the cream over low heat. When it thickens, we remove it from the stove and let it cool. Add soft butter to the cooled cream (it must be removed from the refrigerator in advance). Stir until the mass becomes homogeneous. There should be no lumps in the cream. Grease the finished cakes with the resulting cream, part of which must be left for the sides of the cake.
5. Melting white chocolate with milk. This can be done with a water bath or microwave if you want to finish cooking as soon as possible. Pour the milk-chocolate mass onto the top of the cake. We also melt dark chocolate with the remaining milk. We pour it into a pastry syringe, with which we draw circles on the top of the cake. Take a toothpick or any other sharp and thin object, draw lines from the center of the cake to its edges. You can decorate the sides of the dessert with chopped walnuts. A ready-made cake must be refrigerated for about 4 hours. During this time, he will have time to soak and acquire an incredibly rich taste. The cake is ready. It's time to surprise your guests.

A step-by-step recipe for making Esterhazy almond cake

The almond version of the cake consists of five layers, crispy on the outside and very soft on the inside. Almonds are added to them, giving the cake an incredible taste and aroma. You've probably already imagined how you try this exquisite dessert. This means that it's time to start cooking it.

Cooking time: 6 hours.

Cooking time: 4 hours.

Servings - 12.

Cake ingredients:

• Almond flour - 200 gr.
• Egg whites - 250 gr.
• Sugar - 170 gr.
• Powdered sugar to taste.

Ingredients for the cream:

• Milk - 300 ml.
• Sugar - 80 gr.
• Corn starch - 40 gr.
• Egg yolks - 3 pcs.
• Butter - 200 gr.
• Condensed milk - 80 gr.

Ingredients for decoration:

• White chocolate - 100 gr.
• Dark chocolate - 30 gr.
• Apricot jam - 3 tablespoons
• Almond petals to taste.

Cooking process:

1. Let's start making dough for our almond Esterhazy. Beat the egg whites with a mixer in a deep glass bowl. It is very important that the container is completely dry. We begin to beat at the minimum speed, gradually moving to the maximum. Add sugar to the proteins in small portions. As a result, you should get strong peaks. You can check the proteins with a spoon: if they do not flow down it, then you have achieved the desired result. Add almond flour to the resulting mass. It must be carefully mixed so that the proteins do not settle and remain the same airy.
2. We need to draw circles on baking paper, the size of which can vary from 20 to 25 centimeters. Our circles will be 20 centimeters in diameter. From the prepared dough, we get about 5 cakes. We use a pastry bag to transfer the protein mass. Spread it evenly on baking paper. Additionally, you can level the cakes with a spatula. On top, we sprinkle the protein mass with powdered sugar. Thanks to this ingredient, the cakes will be crispy on the outside and very soft on the inside. We bake the base of our cake at 170 ° for 15 minutes.
3. When the cakes are ready, you need to remove the paper from them as quickly as possible, since there is a risk that later it may not come off. Try to be careful because the cake layers are quite fragile.
4. Let's move on to the cream. Mix egg yolks, sugar and starch in a separate container. Stir the mixture thoroughly until smooth. Heat milk over medium heat. Gradually begin to add it to the yolk mixture, without stopping stirring. We put the mass on a low heat and cook until thickened. Cover the cake cream with cling film and let it cool.
5. Whisk the condensed milk. It should be at room temperature, so you need to get it out of the refrigerator in advance. Add soft butter at room temperature to the condensed milk, start whisking the mixture. The final consistency should be like a cream. Add the resulting mass to the cooled yolk and milk cream. Stir the mixture gently to make it smooth.
6. Let's start collecting the cake. Each cake must be greased with cream. We only leave the upper part empty. Smooth the sides of our almond cake with the remaining cream.
7. Apply apricot jam to the top layer of the cake. Distribute it evenly.Melt milk chocolate in combination with milk. This can be done in a water bath or using a microwave. Pour it onto the top cake and distribute it. We also drown dark chocolate together with milk. We need it in order to draw spirals. The drawing will go from the center of the cake to the edges. Draw lines with a toothpick. Distribute almond petals on the sides of our cake. The cake must be left in the refrigerator for several hours so that it has time to soak well. Now you can enjoy the divinely delicate taste of this dessert. Bon Appetit!

PP dietary cake "Esterhazy" at home

If you are afraid of gaining weight, often go on diets and check the calorie content of all foods, then the PP version of the Esterhazy cake will be your salvation. One portion of this cake will not cause extra pounds and bad mood, and its taste is in no way inferior to the original.

Cooking time: 4 hours.

Cooking time: 2 hours.

Servings - 10.

Cake ingredients:

• Egg whites - 6 pcs.
• Erythritol sweetener - 100 gr.
• Almond flour - 225 gr.
• Salt - 1 pinch

Ingredients for the cream:

• Milk - 180 ml.
• Sweetener to taste.
• Cornstarch - 1.5 tablespoons
• Skimmed milk powder - 1 tbsp.
• Egg yolks - 3 pcs.

Ingredients for decoration:

• Nuts - 40 gr.
• Condensed milk - 80 gr.
• Chocolate glaze - 40 gr.

Cooking process:

1. Cooking the dough. First, beat 6 proteins in a glass bowl, adding a pinch of salt to them. We start with the minimum mixer speed, gradually increase it to the maximum. We begin to add erythritol in small portions. As a result, we get dense peaks from proteins that should not leave the plate. After that we need to add almond flour. Gently mix the resulting mass. Watch your movements: it is important that they are in the same direction. It is worth stirring with a silicone spatula to keep the dough airy.
2. We put the finished dough in a pastry bag. Cover the baking sheet with baking paper or a silicone mat. We begin to lay out our dough in the shape of a circle, the diameter of which should be about 14 centimeters. From the existing dough, we get 4 cakes. We send the base of our PP cake to the oven, which we preheat to 180 °. The cakes will bake for about 20 minutes. However, the times may vary depending on the power of your oven.
3. For the cream, we need to combine milk, sweetener, cornstarch, skimmed milk powder and yolks. Stir the resulting mass with a whisk until smooth. We put our cream on the stove and start cooking over low heat. The cream should thicken. After that, we remove it from the fire and let it cool down.
4. When the cakes and cream are completely ready, we can begin to collect the cake. Each layer should be smeared with cream. Without it, we leave only the top cake layer. We also level the sides of the dessert with the cream that remained after collecting the base of the dessert. Then our cake must be refrigerated for 60 minutes.
5. When the dessert is completely saturated, we begin to decorate it. For this we use nuts, condensed milk and chocolate icing. Fill the top cake with condensed milk, which must be evenly distributed. Using a confectionery syringe, add chocolate glaze to the top layer. Draw lines from the center of the cake to its edges using an ordinary toothpick. Decorate the side of the dessert with nuts to your taste. There are only 213 kilocalories in one portion of this cake. Now you can eat sweets and lose weight. Enjoy.

A simple and delicious recipe for homemade "Esterhazy" with hazelnuts

The peculiarity of this dessert is the hazelnuts. It makes it more sophisticated and insanely appetizing. If you have not yet tried the Esterhazy cake recipe, then you should postpone all your business and start preparing products for this noble dessert right now.

Cooking time: 4 hours.

Cooking time: 3 hours.

Servings - 10.

Ingredients for the dough:

• Egg whites - 8 pcs.
• Sugar - 300 gr.
• Chopped hazelnuts - 300 gr.

Ingredients for the cream:

• Egg yolks - 2 pcs.
• Sugar - 100 gr.
• Milk - 200 ml.
• Butter - 300 gr.
• Flour - 1 tablespoon
• Vanilla sugar - 1 tsp
• Condensed milk - 300 gr.

Ingredients for decoration:

• Dark chocolate - 50 gr.
• Cream - 2 tablespoons
• Almond petals - 50 gr.

Cooking process:

1. Fry the hazelnuts in a dry frying pan. When your kitchen is filled with a rich nutty smell, transfer the hazelnuts to a plate and peel them off. We need to grind the nuts in a blender. The consistency should be like flour. Pour the whites into a small glass container. We begin to beat them with a mixer. It is very important to gradually increase the speed by adding small portions of sugar to the proteins. The mass should become dense and fluffy. If you fail to achieve this effect, it is worth trying again to beat the whites in a glass container, but check that it is completely dry.
2. Cover the baking sheet with baking paper. On it we have to draw a circle, the size of which will be about 25 centimeters. We spread our dough on it. You can also level it with a spatula. Bake the cake in an oven preheated to 130 ° for 30 minutes. After that, you need to cool it and carefully remove it from the baking paper. Do this very carefully as the crust can easily break. The amount of dough that we got allows us to bake about 5-6 cakes.
3. Let's get down to the sweetest part - the cream. Mix the egg yolks with flour, sugar and vanilla sugar. We mix this mass thoroughly. Boil the milk over medium heat, and then add in small portions to our mixture of yolks and sugar. We put the cream on a low heat. Continuously stirring, cook it for 5 minutes. Then we let the cream cool down. Then mix it with soft butter and condensed milk. Beat the cream with a mixer. We need it to become very curvy. Butter and condensed milk should be taken out of the refrigerator in advance. Then the oil will have time to become soft, and the condensed milk will be at room temperature.
4. The cream and cakes are ready, so you can start assembling our cake. We grease each cake with cream, including the top one. We also grease and level the side of the cake.
5. Let's start decorating the dessert. Melt dark chocolate in a water bath. You can use a microwave to speed up the process. Mix chocolate with cream and fill a pastry bag with the resulting mass. Use it to draw a spiral from the middle of the cake to the edges. Now we take a knife and draw rays from the center of the dessert. The resulting drawing should resemble a cobweb. We decorate the side of the cake with almond petals. The cake should be refrigerated for 3 hours. All is ready. Now you can invite your family to taste this delicious dessert.

The original recipe for Esterhazy cake with condensed milk and liqueur

Not everyone knows that there is an original version of Esterhazy with boiled condensed milk and liqueur. The classic recipe uses praline, which you can replace with regular boiled condensed milk. The taste of the cake will be in no way inferior to the original, and you can delight yourself with a piece of delicious dessert.

Cooking time: 6 hours.

Cooking time: 4 hours.

Servings - 12.

Cake ingredients:

• Egg whites - 200 gr.
• Ground hazelnuts - 200 gr.
• Powdered sugar - 200 gr.

Ingredients for the custard:

• Egg yolks - 50 gr.
• Milk - 100 ml.
• Sugar - 50 gr.
• Starch - 10 gr.
• Flour - 10 gr.

Ingredients for compound cream:

• Custard - 200 gr.
• Boiled condensed milk - 200 gr.
• Butter - 200 gr.
• Liqueur Amaretto - 2 tablespoons

Ingredients for decoration:

• White chocolate - 200 gr.
• Dark chocolate - 50 gr.
• Nut crumbs or petals - to taste.

Cooking process:

1. For the cakes, we fry the hazelnuts in a dry frying pan for 15 minutes. When the apartment is filled with a nutty smell, we take them out and move them to a plate. Hazelnuts are grinded.The final consistency should not resemble flour.
2. For the dough, we beat the whites, adding powdered sugar in small portions. We gradually increase the speed of the mixer so that at the end the proteins turn into dense peaks. They should keep their shape well and be smooth. Beat for about 10 minutes.
3. We pour our ground nuts into the proteins and begin to stir the mass with a spatula. This must be done quickly, grabbing the proteins from the very bottom. If you stir for a long time, then the mass will settle and cease to be airy.
4. Place dough circles on a non-stick mat or baking paper. Their diameter should be about 21 centimeters. Nothing can be lubricated on either the rug or the paper. Due to the oil, our dough can simply settle, and the cakes will be spoiled. Bake the base of the cake at 160 ° for 10 to 15 minutes. The cooking time depends on the power of the oven. The degree of readiness of the cakes can be understood by their beige color. The cakes leave the paper rather poorly, so it must be removed quickly. But they lag behind the non-stick mat very well.
5. For the custard, we mix yolks, sugar, starch and flour. We put the milk on a small fire and wait for it to boil. Pour it into the yolk mass and mix. We put the resulting mixture on the stove and cook the cream until it thickens. It should turn out to be uniform, without lumps. Transfer the cream to a bowl, cover with cling film and leave to cool.
6. Beat in soft butter. As a result, it should become very lush. Add boiled condensed milk to it in several portions, without stopping whipping. Combine the mixture with Amaretto and custard. We add the cream in small portions, thoroughly mixing the mass.
7. Let's start assembling the cake. We coat each cake with cream, with it we also level the sides of the dessert. We send the cake to the refrigerator for several hours. During this time, he will have time to soak well.
8. For decoration, we will melt white chocolate in the microwave. We should get a liquid homogeneous mass, which we pour onto the top cake layer and level. We also melt dark chocolate. Pour it into a pastry pencil. Use it to draw spirals on the frozen white chocolate. Draw lines with a toothpick from the center of the cake to its edges. Sprinkle the side with nut crumbs. We send the cake to the refrigerator for several hours. Now you can indulge yourself with a slice of this delicate dessert and a mug of fragrant tea.