Easy Esterhazy Torte Recipes
ESTERHAZY TORTE/ESTERHAZYSCHNITTEN/ALMOND MERINGUE SLICES
This is not a simple recipe but it's worth it! It's from the cookbook, "Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest, and Prague" by Rick Rodgers. It is composed of six thin, nut meringue layers made with a mixture of ground hazelnuts and almonds (you can also use just almonds or just hazelnuts). The layers are filled with a kirsch buttercream and the top layer is covered with an apricot glaze and is then covered with a faux fondant icing which is feathered with melted dark chocolate (it looks like a Napolean). You can make this 2 days ahead, cover and refrigerate.
Provided by blucoat
Categories Dessert
Time 1h20m
Yield 8 slces
Number Of Ingredients 19
Steps:
- To make the nut layers: Position a rack in the center of the oven and pre-heat to 350º F. Butter a 17 x 11 inch jelly-roll pan; line the bottom and sides with parchment paper. [Cut slashes in the corners of the paper to help them fold neatly.].
- In a food processor fitted with the metal blade, process the hazelnuts, almonds, and confectioners' sugar until the nuts are finely chopped. [Or buy ground nuts.] In a large grease-free bowl, whip the egg whites until soft peaks form. Gradually add the granulated sugar and whip until stiff, shiny peaks form. Fold in the nuts.
- Spread the batter evenly in the prepared jelly-roll pan. Bake until golden brown, about 20 minutes. Unmold the cake onto a cutting board, peal off the parchment paper, and cool completely. The, trim the edges to even out, and cut the cake vertically into six 2 ¾ -inch-wide strips.
- Buttercream filling: Heat ¼ cup of the milk in a heavy-bottomed saucepan. Add the cornstarch and whisk to dissolve. Whisk in the sugar, then the egg yolks. Add the remaining ¾ cup of milk and whisk over medium heat until very thick. Remove form the heat and transfer to a bowl set in a larger bowl of ice water; stir and cool. Using a hand-held electric mixer, add the butter, one tablespoon at a time, then add the kirsch.
- Faux Fondant Icing: Combine all the ingredients in a small sauce pan; stir over low heat until the glaze is barely warm, 92º to 95ºF. Use immediately.
- Assembly: Place the best-looking nut layer on a wire rack, smooth side up. Spread this layer with warm apricot jam and let stand for about 15 minutes. Pour warm fondant icing over the jam letting any excess drip over the sides. Pipe four thin line of chocolate about ¾ inch apart along the entire length of the icing. To make a feathered effect, at one-inch intervals, draw a wooden toothpick in straight line perpendicular to the long lines of chocolate. Let stand until the icing and chocolate are firm.
- Meanwhile, place 1 nut layer on a cutting board; spread it with about 3 tablespoons of the buttercream. Repeat with the remaining layers, ending with the buttercream. Spread the remaining buttercream around the sides of the cake. Press sliced almonds onto the sides. Top with the iced layer. Refrigerate uncovered for at least one hour prior to slicing.
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Ratings 24Calories 762 per servingCategory Dessert, Cake
- Heat oven to 350 F. Line four 8-inch round baking pans with parchment circles. Alternatively, you can line one 8-inch round pan with parchment, but you will have to split this cake into four layers.
- Beat egg yolks with sugar until light and lemon colored. Sprinkle ground almonds and flour over batter and fold in gently. Fold in the egg whites and lemon juice or vanilla carefully so as not to deflate the batter.
- Portion batter evenly into prepared pans. For four pans, bake about 10 to 15 minutes or until cakes pull away from sides of pan and top is golden brown.
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- On a serving platter, place one sponge cake layer and spread with 1/4 chocolate buttercream. Repeat 2 more times and top with the last sponge cake layer.
- Strain the apricot mixture and brush entire top of cake with glaze and let dry for 15 minutes.
- Place all fondant ingredients in a small saucepan and stir until well mixed. Set over low heat and stir until dissolved. Don't let the temperature exceed 100 F on a candy thermometer.
- Place chocolate-oil mixture in a squeeze bottle and set aside. Pour warm fondant over torte, tilting so the entire top is covered. If some drips down the sides, that's okay because it will be covered with the reserved buttercream.
- If the fondant is the way you like it, before it dries, take the squeeze bottle and draw 4 or 5 concentric circles on the top of the torte. Using a skewer or the tip of a knife, drag it lightly through the lines from the center of the torte to the edge 8 times to make a chevron pattern.
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