Eszterházy cake recipe on video
Ingredients · Servings 4
- 10 pcs Egg whites
- 1 pinch Salt
- 30 dkg Sugar
- 30 dkg Ground walnuts
- 1 lemon
- 8 pcs Egg yolks
- 11 dkg Sugar
- 3.5 dkg of cornstarch
- 4 dl Milk
- 27 dkg Garden
- 0.5 vanilla pod
- 20 dkg White chocolate
- 10 dkg Dark chocolate
- 10 dkg Ground walnuts
Method · 2 h
- For the Eszterházy cake recipe, first prepare the cream so that it has time to cool. To do this, thoroughly mix the egg yolks with the sugar, the scraped seeds of half a vanilla pod, and the starch with a hand whisk.
- Heat the milk until lukewarm, then pour it into the egg mixture while stirring continuously, and mix until completely lump-free.
- Pour the milk and egg mixture into a saucepan and cook over medium heat, stirring constantly, until it forms a thick, custard-like cream. Pour into a bowl, let cool for 5 minutes, cover tightly with plastic wrap, and let cool to room temperature.
- When it has cooled, add the soft butter and whisk.
- While the cream is cooling, prepare the six walnut sponge cakes. To do this, preheat the oven to 180 degrees and line 3 baking sheets with silicone baking paper. Draw two circles, approx. 20 cm in diameter, on each sheet of paper, then turn the sheets over so that the sponge cake is not on the feathery side.
- Start by beating the egg whites with a pinch of salt until foamy, and when they have a slight consistency, gradually add the sugar, continuing to beat continuously.
- Mix the ground walnuts with the grated lemon zest, then carefully fold into the sugar-egg mixture in three batches.
- Divide the mixture evenly over the circles drawn on the baking paper, then smooth the tops with a curved spatula and bake the sponge cakes in the preheated oven for about 15 minutes. Let them cool on a wire rack, then carefully peel off the baking paper.
- Fill the cake pans with three-quarters of the cream, setting the rest aside.
- Melt the two types of chocolate over steam. Cover the top of the cake with the white chocolate, and fill the dark chocolate into a piping bag, cut a small hole at the end of the bag, then draw circles with the chocolate on the white chocolate glaze. With a toothpick, draw lines in the circles at a distance of about 1 cm, drawing every second one in the opposite direction. Let the chocolates harden a little.
- Spread half of the remaining cream around the sides of the cake and sprinkle with chopped walnuts.
- Fill the other half into a piping bag with a star tip and decorate the top of the cake with small foam roses in a circle.
