Esterházy hungarian cake

12 servings
6 hours


1. Bake the cakes. Turn on the oven 180 degrees Celsius. Beat the egg whites with a mixer until stable peaks, gradually adding sugar. Dry the nuts in a dry frying pan, and then interrupt in a blender into small pieces (not very finely). Add the crushed nuts to the whipped proteins, put the pre-sifted flour, a pinch of salt and gently (so that the protein mass does not fall) mix. Cut 4 identical circles with a diameter of 22-24 cm each from baking paper and use a pastry syringe to place the protein-nut mass on parchment, previously transferred to a baking sheet. Bake the cakes in a preheated oven for 15-20 minutes until beige. After the cakes are ready, carefully remove the baking paper from them and leave until cooled.

2. Make custard. Put the butter out of the refrigerator in advance. Rub the egg yolks with sugar, then add the cornstarch and pour in the vanilla extract for a pleasant smell. Mix everything well. Heat the milk on the stove almost to a boil, remove from the heat and pour a thin stream into the egg mixture. At the same time, constantly stir with a mixer until you get a homogeneous mass without lumps. Put the resulting mixture back on the stove and over low heat, stirring constantly, brew the cream. Once the mixture starts to thicken, the cake custard is ready. Cover it with cling film so that it does not dry out. Once cool, add the soft butter and pour in the cherry tincture. Beat the cream with a mixer until lush. Lubricate each cake abundantly with custard. Mix apricot jam with rum. And then spread the top cake cake with this mixture.

3. Prepare the icing for the cake. Pour water into a saucepan, add sugar and invert syrup. Put the saucepan on the stove and bring the contents to a boil over low heat. Cook the mixture for 2-3 minutes from the moment of boiling, then remove the saucepan from the heat and cool the glaze, putting the container in cold ice water. Once the icing has cooled, beat it with a mixer to a dense white color and thick consistency. Pour the white glaze over the top cake cake and grease the sides. Melt the dark chocolate in a water bath. Transfer it to a pastry bag or a tight bag. Cut off a small tip. Using dark chocolate, draw circles on a white glaze in a spiral. And then, with a toothpick, draw lines along the as-yet-frozen chocolate from the center to the edge of the cake. Sprinkle the edges of the cake with almond petals. Put the cake in the refrigerator for at least 4 hours to soak well. And you can start tasting. Enjoy your meal!