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Esterhazy cake classic

Cooking recipes / Top Picks / Homemade cakes

12 servings
4 hours

Egg whites - 300 gr, Sugar - 300 gr, Hazelnuts - 200 gr, Almonds - 100 gr, Salt - to taste, Sugar - 3 tbsp, Milk - 250 ml, Egg yolks - 3 pcs, Corn starch - 3 tbsp, Butter - 300 gr, Sugar - 100 gr, Hazelnut - 100 gr, Apricot jam - 1 tbsp, White chocolate - 100 gr, Milk chocolate - 30 gr, Almond petals - 50 gr

Prepare products for cakes. Proteins must be warm, so they will be better lifted.

Fry the nuts in a pan, remove the skin if possible, grind in a combine to fine crumbs.

Beat the proteins with a pinch of salt, gradually adding sugar, until hard peaks.

Gently mix the proteins with the nut crumbs.

Draw circles on paper, deposit with a bag of corgi. You can use the shoulder blade, then you need to try to lay out the dough as evenly as possible. Diameter of cakes should be 21-22 cm

Bake in the oven preheated to 170 degrees for 20-25 minutes, until golden. It is better to remove the ready-made cakes from the paper immediately, after cooling they can break.

Prepare products for praline.

Fry the nuts in a dry pan, clean the skin. Pour sugar into a sauté pan, wait for it to turn into caramel, pour nuts there, mix.

Place the nuts on the oiled foil. Cool down.

Break the caramelized nuts, put them in a combine and grind them for a long time to the state of pasta. This is praline.

Prepare cream products.

Mix the yolks, sugar, starch.

Inject heated milk with a thin stream, stirring intensively.

Cook over low heat until thickened. Cool down.

Beat the oil, gradually introducing cream and praline into it.

Rinse the cake with cream, lubricate the upper cake with apricot jam.

To decorate, melt white and dark chocolate, pour white cake, flatten. It is dark to draw a spiral and make a web pattern with a toothpick. Lubricate the sides with cream and decorate with almond petals.