Happy birthday!

Ingredients for 1 layer (you need 6 layers):

  • 70g ground walnut
  • 20g caster sugar
  • 60g egg white (2)
  • a pinch of lemon zest

and for filling:

  • 64g egg yolk (4)
  • 75g ground walnut (roasted)
  • 100g caster sugar
  • 100g butter
  • 100ml milk
  • 150ml double cream
  • 2 tablespoon orange liqueur
  • 2 tablespoon vanilla extract
  • 2 tbs. apricot jam

for fondant icing:

  • 200g icing sugar
  • 50ml water

  1. Heat oven to 200°C and line two 9 inch (23 cm) cake tins with non-stick paper.
  2. For each of the sponge layers wipe the egg white and the sugar together in a large bowl until it is getting hard. Add the walnut and zest into the mixture and whisk it well very carefully. 
  3. Transfer the mixture to the tin and bake it 10 minutes. Repeate steps two and three until all six layers are done.
  4. For the cream bring the milk to boil in a medium saucepan. Meanwhile beat the eggyolks with sugar until smooth.
  5. Pour the hot milk in a steady stream into the yolk mixture, whisking constantly.
  6. Return the mixture into the saucepan and cook until the mixture coats the back of a spoon.
  7. Fold the walnut and the liqueur into the cream.
  8. Remove from the heat and allow to cool.
  9. When the mixture has cooled to almost room temperature, separately whip the the butter and after that the heavy cream to medium stiffness and fold them into the custard.
  10. Transfer the filling to the fridge for an hour.
  11. Heat the jam in a saucepan and allow to cool to the room temperature.
  12. When the filling is ready spoon 1/6 of it over the first layer and spread evenly. Continue to do it until the last layer. Don’t cover the top of the cake with filling. Instead, use the remaining 1/6 of the custard to decorate the side. Push down gently and cover the top of the cake with jam.
  13. Keep it in the fridge for a day.
  14. Melt choclate in a pan.
  15. To the fondant icing heat the water in a saucepan. Put the icing sugar to another large bowl and when the water is boiling pour on to the sugar and mix well.
  16. Pour the icing onto the top of the cake and draw parallel lines with the melted choclate into it. 
  17. Using the tip of the knife to make the tipical motive of  Eszterházy torte. Drag it lightly through the chocolate lines first in one direction and new lines between them in the opposite direction.

    from Gourmandia by Gábor Varga


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