Esterhazy walnut cake

12 servings
4 hours


1. Turn on the oven 150 degrees Celsius.

2. Remove the cream butter from the refrigerator beforehand.

3. Peel walnuts, then lay out. Then pour them into a dry pan and dry over a moderate heat for about 10 minutes. Then let them cool down, and then grind using a blender at low speeds. There is no need to hammer strongly into flour, the structure of the nut should be felt.

4. Pour the proteins into a large bowl and beat with a mixer, adding sugar a little. First, beat at low speeds, gradually increasing the mixer speed to maximum. Keep whipping the proteins with sugar as long as they turn into a thick, glossy mass that won't drain off the spoon. Then pour crushed walnuts into the whipped proteins and carefully (so that the proteins do not fall) mix the resulting mass. This will be the dough for cakes.

5. Cut 4-5 circles of the same diameter (from 22 to 26 cm) from parchment. Then transfer the circle to a baking sheet and use a silicone spatula to place dough from whipped proteins with nuts on a sheet. In this case, you need to evenly distribute the dough on all cakes. Bake each cake in the preheated oven for about 20 minutes.

6. For the cream, you need to beat egg yolks (left over from the proteins used earlier) with sugar until the egg mass turns white. Pour the milk into a saucepan and bring to a boil. Then reduce the heat and infuse the egg mass with a thin trickle, constantly beating with a whisk so that the eggs do not curl. Simmer the cream, stirring constantly, until it starts to thicken. Then remove the pan from the heat and cool its contents. Put the softened butter in the already cooled cream and mix until homogeneous masse.

7. Wash each cake with cream and leave a little cream on the sides of the cake.

8. In a water bath, melt white chocolate from the 2/3 part of the milk and pour the top of the cake into the resulting mass. Coat the sides. The dark chocolate is also melted in a water bath with the remaining milk, poured into a confectionery syringe and spiral circles on the upper core. Then, with a toothpick, draw from the center to the edge of the cake and thus divide the cake first into 4 equal parts, and then each part in half again. Grind walnuts a little and sprinkle them on the sides of the cake. Put the finished Esterhazy cake with walnuts in the refrigerator for a couple of hours in the refrigerator so that it soaks. Enjoy your meal!