Hungarian Esterhazy Torte Recipes

STREAMLINE HUNGARIAN TORTE

Streamline Hungarian Torte image

This is a recipe handed down from my mother, it is a family favorite requested at all gatherings and pot lucks.

Provided by Kathy Fulop Chamberlain

Categories World Cuisine Recipes European Eastern European Hungarian

Time 1h30m

Yield 32

Number Of Ingredients 13

Ingredients

2 cups chopped walnuts
1 teaspoon ground cinnamon
¾ cup white sugar
¼ cup warm water (110 degrees F/45 degrees C)
1 (.25 ounce) envelope active dry yeast
1 teaspoon white sugar
4 egg yolks
½ cup sour cream
1 ⅓ cups butter or margarine, softened
4 ½ cups all-purpose flour
1 (16 ounce) jar apricot preserves
4 egg whites
⅔ cup white sugar

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease an 11x17 inch jelly roll pan. Mix together the walnuts, ground cinnamon, and 3/4 cup of sugar in a medium bowl and set aside.
In a small bowl, dissolve the yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes. In a large bowl, stir together the yeast mixture, egg yolks, sour cream, and butter. Gradually stir in the flour until the dough becomes too stiff to use a spoon. Use your hand to knead the dough in the bowl until it becomes smooth, about 5 minutes. Divide the dough into three equal parts, form into balls, cover, and set aside to rest for about 15 minutes.
Roll one of the balls of dough between 2 sheets of waxed paper to fit the pan. Place the dough in the bottom of the prepared baking pan and spread with 3/4 of the nut mixture. Roll out another ball of dough in the same way, place this over the nut layer in the pan and spread the apricot preserves evenly over the dough. Roll the third ball in the same way and place on top of the layer of preserves.
Place the torte in the preheated oven and set the timer for 40 minutes. When the timer goes off, the top of the torte should be golden brown, if not then wait a few minutes. Place the egg whites into a clean glass or metal bowl. Whip the egg whites to soft peaks, then gradually add 2/3 cup sugar while beating the egg whites to stiff peaks. Spread the meringue evenly over the top of the torte and sprinkle with the remaining nut mixture.
Bake the meringue-covered torte for an additional 15 minutes. Cool the torte in the pan set on a wire rack. Trim the edges for a cleaner presentation. Serve at room temperature.

Nutrition Facts : Calories 266.6 calories, Carbohydrate 32.8 g, Cholesterol 47.5 mg, Fat 14.1 g, Fiber 1.1 g, Protein 4.1 g, SaturatedFat 6 g, Sodium 70.6 mg, Sugar 15.3 g

ESTERHAZY TORTE/ESTERHAZYSCHNITTEN/ALMOND MERINGUE SLICES

Esterhazy Torte/Esterhazyschnitten/Almond Meringue Slices image

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

Ingredients

1/2 cup hazelnuts (2 1/2 ounces, toasted and peeled)
1/2 cup sliced almonds (2 ounces, natural or blanched)
1/4 cup confectioners' sugar
5 large egg whites, at room temperature
1/2 cup granulated sugar
1 cup milk, divided
2 tablespoons cornstarch
2/3 cup granulated sugar
2 large egg yolks
1 cup unsalted butter (2 sticks, at cool room temperature, cut into small pieces)
2 tablespoons cognac or 2 tablespoons golden rum
1/4 cup warm apricot jam or 1/4 cup apricot glaze
faux fondant (see recipe below)
1 ounce bittersweet chocolate, melted
1/2 cup sliced almonds, toasted (for garnish)
1 cup confectioners' sugar, sifted
1 tablespoon warm water
2 teaspoons warm water
2 teaspoons light corn syrup

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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