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Esterhazy Cake is an Exceptional Hungarian cake made of Hazelnut Meringue layers and rich Custard Buttercream. The layers can be customized with a different type of flour like almond, or walnut. Esterhazy is a Hungarian cake made of thin hazelnut meringue (dacquoise) layers and buttercream that has egg yolk syrup as its flavor base.
This recipe is our favorite, classic version of Esterhazy Torte. Nut flour (almonds, hazelnuts or walnuts) – 150 grams (5.5 oz) First, make the nut flour. Use almonds, hazelnuts or other nuts you love. Place on a baking sheet and bake at 180°C (350°F) for 6-7 minutes. Set aside to cool. ake the yolk custard: Separate 8 eggs.
Cook egg yolks, cornstarch, sugar, and milk until thick. The consistency is firm but creamy. Then let the custard cool for about 30 minutes. Then beat butter until soft. Add cooled custard gradually. In the end, add vanilla and kirsch. Just a few ingredients and easy to make but the flavor can’t be described with words.
It is purportedly named after 19th-century Prince Esterházy of Hungary, of a family close to Austrian royalty (and all their fabulous desserts ). This is a traditional Old World recipe, so it will take some time, but the fondant icing is not the type that has to be kneaded, ripened for several hours, and remelted.
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