Esterházy Torte

Esterházy Torte

60 min
Hard
1 serv.
157 g / 1 serv.

Rating

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Description

Classic Hungarian Esterházy torte with delicate nut-meringue layers and velvety butter-custard cream

  1. Preheat oven to 170°C. Draw 3 circles (12 cm diameter) on parchment paper. Whip egg whites with a pinch of salt to soft peaks, gradually adding half the sugar (10 g). Whip to stiff glossy peaks. Gently fold in ground almonds with a spatula.
  2. Spread meringue mixture thinly within drawn circles. Bake for 15-18 minutes until light golden. Cool on a wire rack.
  3. For custard cream: mix yolks with remaining sugar (10 g), vanilla sugar and flour. Bring milk to a boil and pour in a thin stream into yolk mixture, stirring constantly. Return to heat and cook until thickened (2-3 min). Cool completely, covered with plastic wrap touching the surface.
  4. Whip softened butter until white and fluffy. Gradually add cooled custard base, whipping until light and smooth.
  5. Assemble the torte: spread cream between layers. Coat the top layer with a thin layer of warmed strawberry jam.
  6. Melt white chocolate and evenly coat the top of the torte. Using a cornet, pipe a spiral of melted dark chocolate and draw lines from center to edges with a toothpick to create a web pattern.
  7. Chill the torte for at least 2 hours before serving.
550
351 kcal / 100 g
kcal
11.0 g
7.0 g / 100 g
Protein
36.9 g
23.6 g / 100 g
Carbohydrates
40.0 g
25.5 g / 100 g
Fats