Esterhazy almond flour cake

14 servings
16 hours 10 min


1. Let's start with the preparation: - turn on the oven to heat up to 150 degrees Celsius, install a grill in the middle; - we will use a baking tin with a diameter of 20 cm. We circle it on parchment and add 5 cm around the edges, cut it out. In total, we cook 10 such parchment blends; - if there is no ready-made almond flour, it can be prepared on its own, grinding almonds using a blender.

2. We cook the cake: - I thoroughly wash the bowl from the mixer to completely get rid of fat, wipe it dry with a paper towel, and then put the proteins in the bowl. Beat the proteins until foam forms, then, continuing to beat, add sugar in parts (a tablespoon). When all the sugar is added, beat the mass for another 5 minutes; - add almond flour 2-3 entering, gently mixing the dough with a wooden spatula; - distribute the finished dough equally over all ten paper blanks, placing it inside the painted circles; - bake the cakes, laying out the blanks on a baking tray. (or how much it will fit), for 5 minutes (until slightly golden); - remove the cakes from the oven, let them cool without removing them from the parchment.

3. Put almond petals on a baking sheet and put it in an oven heated to 160 degrees. Bake the petals for 6-7 minutes - until slightly golden. We carefully make sure that the nuts do not burn. Next, take them out of the oven, pour them onto a large flat plate and let them cool completely.

4. We prepare the cream: - we heat the milk, bringing it to a boil, and at this time in the bowl of the mixer we combine egg yolks and icing sugar together. Beat everything to homogeneity, after which we add flour to the mixture and beat everything together again for a couple of minutes; - without stopping beating, pour boiling milk into the future cream a little bit. The main thing is not to add too much at once, otherwise the yolks can curl up; - pour the contents of the bowl into a small pan and put it on a medium heat. We stir vigorously and continuously, bring the mass to a boil and thicken. At first, lumps form, but they will disappear, the main thing is not to stop interfering. Cook the mixture for 2-3 minutes, and then cool to room temperature; - beat the softened butter for 5 minutes until white and fluffy. Then we add the cooled cream to it in 2-3 runs, each time driving everything to uniformity; - pour in the vanilla extract and beat it again quickly until combined.

5. We collect the cake: - grease the bottom of a beautiful large dish with cream and lay out the first cake on it, and then carefully remove the parchment from it, lay out a couple of tablespoons of cream (no longer necessary, even if it seems that there is very little cream), grease, cover the top with a second cake and also carefully remove the paper. We repeat all the same with all the cakes, but do not lubricate the upper one with cream; - we coat the sides of the cake with the remains of cream.

6. We prepare the glaze: - put powdered sugar, vanilla extract and lemon juice in a bowl (you can replace it with milk if you don't want a citrus note), mix everything well. If the glaze is too thick, you can add a little more lemon juice (milk), but the glaze should not be too liquid; - transfer 2 tablespoons of the resulting glaze into a separate container, add cocoa powder, mix thoroughly, and then place the chocolate glaze in a culinary bag; - apply light glaze to the surface of the cake, then decorate the dark one, creating a pattern characteristic of this cake (you need to make a spiral, and then use a knife to drag it in different directions) .

7. Now, almond petals are pressed against the sides of the cake lubricated with cream (if it is important that it is beautiful, it is better to do it one petal at a time). Top the cake decorated with fresh raspberries (optional). You can decorate the cake with berries just before the cottage - this will be more special and tastier.

8. Leave the cake to stand at room temperature for 2 hours, and then put it in the refrigerator for 12 hours. After that, it remains only to decorate the cake with mint leaves. The cake is ready! Delicious and beautiful!