Esterhazy Cake

Esterhazy Cake

Esterhazy Nut Cake is considered the pride of its cuisine by people from Hungary, Austria, Germany, Switzerland and Belgium. How and in which place this culinary masterpiece was invented is not known exactly; there are several hypotheses on this point. The indisputable fact is only that the delicacy is named in honor of the Hungarian diplomat Pal Antal Esterhazy, who lived in the late XVIII - early XIX centuries, who had a chance to spend a long time in all the countries listed above. Cooking historians do not exclude the possibility that the prince himself was the author of the cake named after him. Cooking this delicacy is not considered a simple process. He takes time and certain skills. However, the novice cook is able to cook the legendary sweetness if he knows the details of the technology and does not violate the recommendations of experienced confectioners.

Cooking Features

The process of making a cake “Esterhazy” has several features, without which a culinary experiment may not be crowned with success.

  • For the traditional Esterhazy cake, bake meringue-based nut cakes. They require a large amount of protein, which must be separated from the yolks carefully - hitting the yolk in the protein mass will make it difficult to whisk it. Beat whites will not work and in the event that the dishes will be wet or greasy. Both the tanks and the mixer beaters must be cleaned before use with a degreasing agent and wiped dry. Cooled whites whip will be easier than warm.
  • Nuts for cakes should be ground to a state of flour. If after primary grinding them with a blender or a coffee grinder, the crumb turned out to be large, it should be dried in the oven or in a dry frying pan and processed using a blender again.
  • Nuts are introduced into the protein mass carefully. Experienced pastry chefs tamper them with a silicone spatula, making it vertical.
  • The protein-nut mass is quite liquid, but it is baked on a baking sheet covered with parchment. In order to make the cakes even and equal in size, they first draw circles on the parchment (circling a plate or a form). Spread the dough in these circles and level it with a spatula. Putting dough is better in the center, leveling it to the edges. An even more convenient option is to place the dough in a culinary bag and squeeze it out into a drawn circle, moving in a spiral from the edges to the center.
  • The parchment is usually not smeared before putting the dough on it. Cakes are easily removed if they are warm (no longer hot, but still not cold). Remove them best in 2-3 minutes after removing from the oven. If you are afraid of failure, get parchment with silicone coating, it is more expensive, but the dough will not stick to it for sure.
  • Bake nut cakes at a low temperature (160-170 degrees) for about 30 minutes.
  • Traditional Esterhazy cake cream is made with nut praline. To do this, melt the sugar in a pan, put in this caramel pre-roasted nuts. When they are covered with caramel, they are cooled and crushed with a blender to obtain a creamy mass. This process is long, at first the nuts turn into crumb, and it may seem that the mass will never become more liquid, but if you do not give up and back down, as a result, the nut nuts will turn into praline. If you are not confident in your abilities, choose a recipe where boiled condensed milk is used instead of praline.
  • The appearance of the Esterhazy cake cannot be anything. It is always covered with a pattern resembling a cobweb. To make it, the cake is covered in white chocolate fudge. Then they prepare a black chocolate fudge, place it in a culinary bag and apply a pattern in the form of a spiral on the surface of the cake. Then, a toothpick or knife edge is drawn from the center to the edges of 8 lines, approximately at the same distance from each other. Between these lines they draw one line from the periphery to the center. The result is the desired pattern. It remains to sprinkle the edges of the cake with almond chips and cool it in the refrigerator.

Serving “Esterhazy” cake to the table is recommended 3-4 hours after cooking. During this time, the cream and fudge will have time to harden, but the cakes are not soaked with filling so much that they soften and remain crunchy.

Classic Esterhazy Cake Recipe

Caloric content of the dish: 8731 kcal, per 100 g: 437 kcal.


  • egg whites - 0, 3 kg (8-10 pieces);
  • egg yolks - 3 pcs .;
  • almonds - 100 g;
  • hazelnuts - 0, 3 kg;
  • sugar - 0, 45 kg;
  • milk - 0, 25 l;
  • starch - 90 g;
  • salt - a pinch;
  • butter - 0, 3 kg;
  • white chocolate - 100 g;
  • milk chocolate - 30-40 g;
  • apricot jam - 50 g;
  • almond petals - 50 g.

Method of preparation:

  • The yolks, sugar in the amount of 50 g and starch put in a bowl.
  • Spread with a fork until uniform.
  • Pour in 80 ml of milk, whisk.
  • Heat the remaining milk.
  • Pour hot milk into the yolk mass in a thin stream, whipping it at the same time with a whisk.
  • Place the container with the resulting mass on a slow fire or water bath. Heat, stirring constantly, until the mass reaches a consistency resembling condensed milk.
  • Pour 100 g of sugar into the pan. Put on a slow fire, melt the sugar.
  • Add 100 g of pre-roasted hazelnuts to caramel. Fry it in caramel sugar for 2-3 minutes.
  • Caramelized nuts, when they are cold, place them in the blender bowl. Grind them until they turn into praline.
  • Remove the oil from the refrigerator in advance so that it becomes soft. Beat it with a mixer.
  • Continuing to beat the butter, add custard to it in a spoon.
  • When the mass becomes homogeneous, combine it with praline, whisk. As a result, a cream with a nutty aftertaste should be homogeneous in consistency and color.
  • Place the proteins in a clean container, add a pinch of salt to them. Beat until resistant peaks.
  • In small portions, add the remaining sugar to the proteins. It will be easier to do this if you pre-grind it with a coffee grinder to a state of powder.
  • Fry almonds and hazelnuts in a dry frying pan, free from husks, place in a blender and grind to the consistency of flour.
  • Enter the nuts in the protein mass, gently mix with a spatula.
  • Approximately one sixth of the cream should be placed in a pastry bag, screw it with a wide nozzle.
  • Draw a circle with a diameter of 22 cm on parchment. Apply a protein-nut mass to it.
  • In the same way, make another round next.
  • Cover the remaining mass with cling film, put it in the refrigerator so that the proteins do not settle.
  • Place the baking tray in the oven preheated to 160 degrees, bake cakes for half an hour. Let them cool for a few minutes, remove from the parchment, lay on top of each other.
  • In the same way, bake another 4 cakes. There should be a total of 6.
  • Collect the cake by stacking the cakes in a pile and smearing them with cream. Cream should be enough for 5 cakes. Cover the sixth cake with jam.
  • Melt the white chocolate, pour the cake over it. Let the chocolate harden.
  • Melt the milk chocolate, place it in a parchment bag, make a small hole in it, put the milk chocolate on top of the white spiral.
  • With the tip of the knife, draw 8 lines from the center to the edges of the cake. This should be done immediately, until the chocolate froze. Draw stripes with a knife in the opposite direction between the drawn lines.
  • Cover the sides of the cake with almond chips.

It remains to remove the cake for 3-4 hours in the fridge so that the cream will freeze, and you can enjoy the legendary dessert.

Esterhazy Cake with Condensed Milk and Walnuts

Calorie dishes: 7805 kcal, per 100 g: 408 kcal.


  • flour - 50 g;
  • egg whites - 8 pcs .;
  • egg yolks - 4 pcs .;
  • sugar - 0, 35 kg;
  • milk - 0, 25 l;
  • walnut kernels - 0, 2 kg;
  • cinnamon - a pinch;
  • salt - a pinch;
  • vanilla sugar - 10 g;
  • apricot jam - 40 ml;
  • fatty cream - 40 ml;
  • cherry vodka - 40 ml;
  • light chocolate - 0, 2 kg;
  • dark chocolate - 50 g;
  • butter - 0, 3 kg;
  • boiled condensed milk - 100 g;
  • almond chips - as required.

Method of preparation:

  • Fry the nuts in a dry frying pan, grind to a fine crumb.
  • Protein with a pinch of salt, whisk until resistant peaks.
  • Continuing to beat, partly add sugar. In total, 200 g of sweet product is needed at this stage.
  • Mix the protein mass with the nuts, pre-combining them with flour and cinnamon.
  • Preheat oven to 160 degrees.
  • Draw on the parchment templates cakes - circles with a diameter of 24 cm.
  • Apply protein mass to the parchment. Usually at a time you can bake only 2 cakes. The mass for the remaining cakes at this time should be in the refrigerator.
  • Place a baking sheet with protein and nut circles in the oven, bake them for 20 minutes. Cool slightly, separate the cake layers from the parchment. Bake the following batch cakes.
  • Beat egg yolks with 80 ml of milk, vanilla and regular sugar (with everything that remains).
  • Heat the remaining milk, brew yolks. Heat, stirring, until the cream thickens.
  • Beat the softened butter with a mixer, combine with condensed milk, beat together.
  • When the custard has cooled slightly, combine it with butter and condensed milk, whisk it all together, adding kirsch (cherry vodka).
  • Collect the cake by coating the cakes with cream, cover the top cake with jam.
  • Melt white chocolate, mix it with cream, pour the cake.
  • When the chocolate fudge hardens a little, put circles with melted dark chocolate on top, placing it in a parchment bag and making a small hole in it.
  • Using a toothpick, turn the icing into a traditional Esterhazy cake pattern. Cover the sides with almond flakes. Put the cake in the refrigerator for several hours.

This cake is not inferior to the dessert prepared according to the traditional recipe. If you like walnuts, you will surely like it to your taste.

Simple Esterhazy Cake Recipe

Calorie dishes: 7324 kcal, per 100 g: 391 kcal.


  • chicken proteins - 8 pcs .;
  • icing sugar - 150 g;
  • almond flour - 0, 35 kg;
  • salt - a pinch;
  • chicken yolks - 3 pcs .;
  • starch - 80 g;
  • milk - 0, 25 l;
  • sugar - 50 g;
  • butter - 0, 3 kg;
  • boiled condensed milk - 0, 2 l;
  • jam - 50 g;
  • light mastic - 150 g;
  • dark mastic - 50 g.

Method of preparation:

  • Beat whites with salt.
  • Continuing to beat, enter the icing sugar.
  • Mix with almond flour.
  • Bake 6 shortcakes.
  • From yolks, milk, starch and sugar, make custard.
  • Whip the softened butter with boiled condensed milk.
  • Connect with the cooled custard, whisk.
  • Sandwich cakes with prepared mass.
  • Lubricate with jam.
  • Heat the mastic in the microwave so that it becomes plastic.
  • Roll out the white mastic on a silicone mat, wrap a cake around it.
  • Decorate the cake with dark mastic.

The cake will be ready to serve after it has cooled in the refrigerator for 3-4 hours.

Video: Delicious Esterhazy Cake with Almond Flour - A Classic Recipe

Esterhazy cake is one of the most famous desserts in the world. It will appeal to those who love nuts. The process of cooking delicacies is not simple, but even an inexperienced hostess is able to cope with this task if she carefully follows the instructions in the recipe.

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