Step-by-step Recipe For Making Esterhazy Cake At Home With Photo

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

Esterhazy cake: classic homemade recipes

Each housewife has several favorite recipes that have become a kind of "visiting card". Do you want to diversify your sweet table and learn something fundamentally new? Learn to make Esterhazy cake, which is very popular in European restaurants.

Content

• 1 The history of the classic Esterhazy cake
• 2 Ingredients

• 3 Cooking dessert at home (with photo)

  3.1 Tips from Julia Vysotskaya

• 4 Video recipe Esterhazy
• 5 Helpful Tips

• 6 Features of the preparation of esterhazy cakes

  6.1 Step-by-step recipe for esterhazy cake

• 7 Reviews and tips from home craftswomen
• 8 Video about the creation of the original Esterhazy cake from Alexander Seleznev

The history of the classic Esterhazy cake

The Hungarians, Belgians and Swiss dispute the right to the ownership of the real Esterhazy cake recipe in their own national cuisine. This is because it was named after a famous person - Prince Pal Antal Esterhazy (1776-1866), diplomat, foreign minister, member of the Hungarian Academy of Sciences. This man, Hungarian by nationality and origin, lived and worked in Belgium and Switzerland.

A distinctive feature of the Esterhazy cake is the pattern on the surface

As you travel to European cities, the guides will tell you several different stories of the origin of the cake recipe. Someone claims that it was invented by the personal chef of the Esterhazy family especially for official receptions and named it after his benefactor. Others say that Pal Antal himself was a big fan of cooking and experimenting with food, and created this cake for his son's birthday.

A distinctive feature of the Esterhazy cake design is the pattern on the glaze. It resembles the ornament of an Arab scarf, the so-called arafatka. Traditionally, the cake is made from several cakes and a delicate cream, to which cognac is sometimes added. One of the main ingredients is nuts, mostly almonds, but walnuts or hazelnuts are allowed. And, of course, chocolate - it is impossible to imagine European desserts without it.

Ingredients

The traditional recipe includes cake dough, cream and cake decorating. For the cakes you will need:

• egg whites;
• almonds (can be replaced with walnuts or hazelnuts);
• sugar.

For the cream:

• egg yolks;
• sugar;
• milk;
• starch;
• butter;
• condensed milk.

Esterhazy cake cream options may be different. For example, you can use not boiled condensed milk, but praline - caramel made from nuts and sugar. However, in this case, you have to tinker: making pralines is not very easy.

The main ingredient of the cake is nuts

To decorate the cake you will need:

• White chocolate;
• dark chocolate;
• cream;
• almond petals (or other chopped nuts).

The number of ingredients and their proportional ratio depends on the size of the cake and the number of cakes.

Cooking dessert at home (with photo)

This step-by-step recipe is designed for a cake weighing about 1200 grams and a diameter of 18 cm. It can be jokingly called “all in 200” - this is how much each ingredient should be. So, you will need:

• egg white - 200 ml;
• sugar - 200 g;
• fried hazelnuts - 200 g;
• custard - 200 g;
• boiled condensed milk - 200 g;
• butter - 200 g.

Prepare the cream first. It should be cool by the time you make the cakes. Take the products:

• 2 egg yolks;
• 200 ml of milk;
• 2 tablespoons of sugar;
• 8 g vanilla sugar;
• 1 heaped tablespoon of flour.

That's enough sugar to grind the egg yolks, making the custard unsweetened. Don't worry: the main sweetness is in cakes, boiled condensed milk and praline.

1. Boil the milk. Mash the yolks thoroughly with flour and sugar. Add some milk, stir. Combine the mixture with the rest of the milk on the stove, gradually adding flour and vanilla sugar. Stir the mass constantly with a whisk and bring it to readiness for 1 minute. Cool it down.

2. While the cream is cooling, prepare the cakes. Beat the whites with a mixer or blender at maximum speed. Add sugar gradually and continue beating until a firm, strong foam forms.

   

   Make a crust dough with egg whites, sugar and nuts

3. Grind the nuts in a meat grinder or blender. Add them to the whipped egg whites, mix thoroughly until smooth.

4. Get some baking parchment paper. Draw 18 cm circles on it, using a plate, for example. There should be 8 of them.

   

   Prepare parchment, draw circles for cake layers on it

5. Put the protein mass in the center of each circle and distribute evenly to the borders. Send to an oven preheated to 160 degrees.

   

   Spread the dough gently around the circles

6. Ready-made cakes, if you did everything right, will be light and dry, they will easily come off the paper. If they are not ready, you can return them to the oven for a few minutes or leave them to dry. But in no case do not stack the cakes on top of each other until they cool completely - they are very fragile.

   

   Ready-made cake layers

7. Now whisk the butter, add the praline or boiled condensed milk (they should be at room temperature) and the custard, beat until smooth.

8. Assemble the cake, sandwich each cake with a small amount of cream. Don't forget to coat the sides as well. Put the finished cake in the refrigerator, and after an hour, when the cream hardens, decorate with icing.

   

   Assemble the cake by spreading cream over each cake.

Tips from Julia Vysotskaya

Julia Vysotskaya, a famous TV presenter specializing in culinary, advises to bake several cakes at once. If you have a large electric oven, you can cook 4 cakes at a time: two on the top wire rack and two on the bottom rack. Swap them after 13 minutes.

Another tip from Julia: use praline to create a cake. Take the time, it's worth it. Take 100 g of sugar and 100 g of roasted ground hazelnuts, pour everything into a bowl and heat, stirring thoroughly, until all the sugar is melted and caramelized. Pour the mixture onto paper (be careful, the mixture is very hot), smooth, cool. When the mass is completely solidified, break it into pieces and grind it into a paste using a blender or coffee grinder.

Esterhazy video recipe

Useful Tips

The traditional pattern on the Esterhazy cake is a kind of cobweb on a light background. She is drawn with dark chocolate on white. How to do it correctly? Melt 100 g of white chocolate, mix with 2 tablespoons of cream of any fat content and apply to the surface of the cake. Now melt 50 g of dark chocolate and 1 tablespoon of cream.

Fold the mixture into a pastry bag and apply it in a spiral pattern to the surface of the cake, starting from the center. Using a toothpick, draw lines from the center to the edge. Thus, you will "divide" the cake into 4 parts, then another half of each quarter. Draw a few more lines to divide each resulting piece in two more.

Apply the traditional pattern to the Esterhazy cake carefully, take your time. Use a piping bag and toothpick

Esterhazy cake should be eaten on the same day it was prepared. Before serving, be sure to keep the dessert in the refrigerator: heat is contraindicated for it. The cakes are quickly soaked in the melted cream and become soft, and this must not be allowed.

You can bake Esterhazy cake in almost any size. Let's say you want a dessert with a diameter of 28 cm. To do this, draw corresponding circles on the parchment. It is advisable to put something dense under the paper so that you can easily carry such a wide sheet of dough to the oven. If you use the same amount of food as indicated in the recipe, you will end up with fewer cakes. You can increase the proportions a little to make the cake big and tall.

Spread the cake dough in a thin layer over the parchment. First, place the sheet on the wire rack with the dough side up. When the cake is baked, turn it upside down with the parchment.

Features of cooking esterhazy cakes

There are still disputes: which appeared earlier - esterhazy cake or cake? Making homemade cakes is different from making a cake.

For a cake, you will need 5 to 8 layers. Only 1 cake is involved in the cake, so this option is considered less expensive, especially in terms of cooking time.

Esterhazy cakes are easier to prepare than cake

The cake is baked on a piece of parchment, greased with butter, and takes up the entire baking sheet. That is, you do not need to draw circles and observe boundaries, the dough is evenly distributed over the surface. Bake for 20 minutes at 180 degrees, then remove, cool and remove the parchment. Cut the finished cake into several identical even strips. They will need to be folded with each other, smearing with cream.

It is also easier to draw a traditional pattern on a cake than on a cake: it is enough to draw a few stripes of dark chocolate and "cross" them across with a toothpick.

Step-by-step recipe for esterhazy cake

Try making a classic brownie if you think the cake is too complicated.

For the cake:

• hazelnuts - 75 g;
• almonds - 40 g;
• egg whites - 5 pcs;
• icing sugar - 35 g;
• sugar - 100 g.

For the cream:

• milk - 250 ml;
• egg yolks - 2 pcs;
• sugar - 150 g;
• starch - 2 tablespoons;
• butter - 200 g;
• rum, cognac or cherry liqueur - 2 tablespoons;
• apricot jam - 50 g.

For glaze:

• white chocolate - 70 g;
• dark chocolate - 50 g;
• butter - 1 teaspoon.

1. Chop nuts, mix with powdered sugar. Whisk the whites into a firm foam, adding sugar. Combine chopped nuts and proteins in several steps, mix with a spatula.

   

   Make cake dough

2. Put parchment on a baking sheet, brush it with butter. Spread the dough over the surface. Bake for 20 minutes at 180 degrees.

3. Take out the baking sheet, put the finished cake on another flat surface and remove the parchment from it. Do this carefully so as not to break the cake. Leave to cool for a while.

   

   Baked cake base

4. Prepare the cream. Combine milk, starch, yolks and sugar. Bring to a uniform consistency and place over medium heat. Bring to a boil, stirring constantly, and cook until thickened. Remove from heat and continue stirring for a couple of minutes. Pour the cream into a shallow dish and let cool.

   

   Esterhazy cake cream

5. Cut the cake into 6 equal strips. Heat the apricot jam slightly and apply it thickly to one of the strips. Leave it on for 15 minutes.

   

   Cut the cake into several strips

6. Melt butter and white chocolate in a water bath. Stir constantly. Apply the resulting mass to a strip of jam, smooth.

   

   Cover one of the strips with a layer of jam and white chocolate icing

7. Melt the dark chocolate. An important prerequisite: Apply the chocolate to the strips on top of the white frosting until it is frozen.

   

   Paint with dark chocolate

8. For the cream, beat the butter for 2 minutes. Add to it gradually, in several passes, the finished custard. Add cognac, rum or tincture at the end. Apply the prepared cream to the strips of the cake, stacking them on top of each other. Place a strip of chocolate icing on top.
9. Lubricate the sides with cream and sprinkle with almonds. Place the cake blank for a couple of hours in the refrigerator, then cut into several pieces and serve.

Reviews and advice from home craftswomen

Video about the creation of the original Esterhazy cake from Alexander Seleznev

Another version of the recipe is presented by the famous TV and radio host, pastry chef, author of many cookbooks, Alexander Seleznev.

Esterhazy cake and pastry recipes will help you surprise guests and loved ones with your culinary art more than once. Perhaps this popular dessert will become your favorite piece, and you will add something original to it. Bon appetit and comfort to your home!