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Cake Esterhazy Seleznev YouTube sweet stories. Cake "Esterhazy": cooking secrets and recipes. Here we need

I must say right away: I know that I forgot to finish the classic pattern-drawing of the Esterhazy cake ... I came to my senses when everything, i.e. chocolate and icing, already frozen! In addition to movements from the center to the edges, it was necessary to make them in the opposite direction - from the edge to the center.

Before trying to bake this cake, I looked through many recipes in magazines and on the Internet ("culinary workshop", on the website of the confectioner Alexander Seleznev, in live magazines, etc.) I realized that there is no single recipe, and the true one is completely classified, moreover, there are still disputes about the origin of this cake ... I settled on the composition that I saw at A. Seleznev.

I used to think that only almonds are used for the Esterhazy cake, but it turned out that almost any nuts and even assorted nuts are suitable. I have exactly assorted: hazelnuts are added to meringue cakes, walnuts, hazelnuts, almonds and apricot pits are added to walnut caramel.

The cake was intended for my husband's birthday, and everyone in the household agreed that it was too sweet! Even sweeter than, which is also from meringue, butter cream and with nuts.

To prepare my version of the Esterhazy cake, prepare the ingredients according to the list.

First of all, it is recommended to prepare a custard, which will be an ingredient in the main cream. To do this, put a saucepan with milk, half sugar and vanilla pod (or vanilla sugar) on the stove, bring to a boil and remove.

Rub the yolks with the rest of the sugar, flour and starch.

Pour a third of the milk into the yolk mass, mix and return the resulting mixture to the milk while stirring.

Then you need to continue to cook the cream until thickened, stirring.

Leave the resulting cream to cool. If you don't like decorated cakes sugar icing, then you can set aside a little of this cream and cover the surface of the cake with it instead of icing.

For the hazelnut caramel, toss the nuts with the sugar and fry in a skillet until the sugar melts into caramel.

My process went wrong, I was afraid that it would burn, so I didn’t melt all the sugar - I sent it to harden on a flat dish, any flat surface that is easy to clean will do.

To grind the cooled nuts in sugar, I advise you to use a deep saucepan and a submersible blender nozzle. Cover the top with a towel to keep the crumbs from scattering.

The walnut caramel crumb is ready. It is necessary to divide it into two halves: one will go to the main cream, the second - to sprinkle the cake. The part that will go into the cream must still be crushed so that it becomes more pasty.

Stir the custard into the walnut caramel spread, then add the softened butter and beat well for at least five minutes.

Place the resulting base cream in the refrigerator.

For meringue cakes, which it is desirable to get six pieces, prepare the protein-nut mass in 2 or 3 runs, i.e. depending on how many cakes will be baked at a time.

First, beat the whites until fluffy, then add sugar to them in portions and continue beating for about 10 minutes. The mass will turn out thick, and when whipping, resistance should be felt. Gently fold the chopped nuts into the protein mass. Here they are less than 200 grams ...

Using a pastry bag or simply with a spoon, apply the protein-nut mass of the desired shape (round or other) to the baking paper. Flatten with light movements to a thin crust and bake in a preheated oven at 160 degrees for about 30 minutes.

After baking, turn the cakes over with the baking paper so that it is on top and remove it.

Some Esterhazy cake recipes have a layer of apricot jam or jam, some don't have it... Next time, if I bake this cake again, I'll skip the jam. In the meantime, I quickly cooked jam from nectarines with sugar and crushed it with a blender.

For the glaze, mix the liquid and powdered sugar. Traditionally used as a liquid lemon juice, and water, milk or alcohol are possible. Take an incomplete tablespoon of liquid and add powdered sugar in portions until it thickens to the desired consistency.

Chocolate for decoration can simply be immediately melted in a polyethylene food bag, from which the tip is then cut off.

When all the preparatory steps are completed, proceed to assemble the cake. Spread each protein cake with a portion of the main cream.

Spread the top layer with additional jam.

Apply frosting to jam. I repeat that next time I will skip the jam, and instead of the glaze I will apply a portion custard light color!

When the icing begins to set, apply chocolate strips to its surface, for example in a circle or parallel to each other.

Then, with a knife or a thin stick, make movements from the center to the edges, which I did, and in the opposite direction - from the edges to the center, which I forgot about ...

Sprinkle the sides of the cake with hazelnut caramel crumbs. There are options when sprinkled almond petals. In my opinion, the taste of almond petals will be lost in such a sweet cake, i.e. they will go more with the option that is without jam and without glaze and completely on almonds.

A variation of the Esterhazy cake is ready. Before serving, it must be cooled and stored in the refrigerator.

Happy tea!

Usually the recipe classic cake"Esterhazy" is considered quite complex, accessible only to skilled housewives or confectioners. We will try to analyze it in as much detail as possible so that even amateur cooks can try out the recipe for this Austrian dessert at home.

Austrian cake "Esterhazy" - a classic recipe

This recipe for the Esterhazy cake uses almond flour, and if you have the opportunity, give it a choice, as a slightly more affordable alternative, choose which you can grind into flour yourself.

Ingredients:

For cakes:

egg whites - 12 pcs.;
granulated sugar - 245 g;
ground walnuts- 250 g;
flour - 75 g.

For cream:

egg yolks - 12 pcs.;
granulated sugar - 235 g;
butter - 280 g;
ground walnuts - 145 g.

For impregnation:

- 45 g;
water - 10 ml.

For glaze:

powdered sugar - 380 g;
vegetable oil - 10 ml;
lemon juice - 20 ml;
water - 55 ml.

For decor:

dark chocolate - 50 g;
vegetable oil - 5 ml;
hazelnuts - 110 g.

Cooking

Turn the sugar and egg whites into a meringue, gently fold it into the flour and ground nuts. Visually divide the mixture into quarters. Put each portion on paper and level with a spatula into a circle with a diameter of 25 cm. Bake for 14 minutes at 160 degrees.

For the cream, beat the yolks with sugar and place over a water bath. Boil the base of the cream for 10-12 minutes until it thickens. Cool the cream and beat with a mixer for about 30 seconds. As you continue beating, start adding small pieces. butter, and at the end add ground nuts.

Dilute apricot jam with water. Cover the cakes with layers of cream, form into a cake and brush with impregnation on top. Leave everything in the refrigerator for half an hour.

The correct Esterhazy cake is decorated with sugar icing and a chocolate cobweb, the edges of the treat are sprinkled with nuts.

For the glaze, beat all the ingredients from the list into a smooth paste. Melt chocolate with vegetable oil. Cover the surface of the cake with icing, then draw six circles on it and go with a toothpick from the center to the edges. Sprinkle the sides of the cake with chopped nuts.

Before slicing, the dessert should spend at least a day in the refrigerator.

The original recipe for Esterhazy cake with chocolate cream

Ingredients:

For cream:

milk - 480 ml;
egg yolks - 6 pcs.;
sugar - 95 g;
flour - 45 g;
cocoa - 45 g;
chocolate - 50 g;
walnuts - 75 g.

For cakes:

hazelnuts - 135 g;
egg whites - 6 pcs.;
granulated sugar - 135 g;
flour - 45 g.

For decor:

apricot jam - 25 ml;
dark chocolate - 35 g;
powdered sugar - 145 g;
lemon juice - 15 ml;
hazelnuts - for decoration.

Cooking

Esterhazy - a delicious nut cake, has its own original history of origin and creation in the form we know. The authorship of the invention is tirelessly defended by culinary specialists from several European countries - Belgium, Austria, Germany, Switzerland.

One thing is certain: the classic Esterhazy got its name from the name of the diplomat of the Hungarian princely family - Pala Antal Esterhazy, who lived in the late XVIII - early XIX century. The prince also served as Minister of Foreign Affairs, was a member of the Hungarian Academy of Sciences, but at the same time lived and performed functional duties periodically in Belgium, and sometimes in Switzerland.

Among the versions of the creation of the masterpiece, two stand out. According to one of them, the treat was invented and prepared by the diplomat's personal chef on his orders. The dessert was allegedly intended to treat guests at high receptions and, of course, was named after the host of the celebration. The second version says that the talented prince himself loved to cook, spend culinary experiments, and one day, in honor of his son's birthday, he came up with and prepared such an exquisite cake.

The step-by-step Esterhazy recipe offered by us is not very complicated, but it requires attention and time. The cake is quite expensive, it contains hazelnut and almond nut flour, hazelnut praline, butter, apricot jam, eggs, chocolate. In some versions of the recipe, cognac or cherry vodka is present (to add to the cream), and almonds and hazelnuts are partially replaced by walnuts.

For this dessert, a cream with nut praline is prepared. If you don’t feel like messing around with pralines, you don’t have the right products, then you can simplify the recipe by replacing the nut topping with boiled condensed milk.

According to the classic recipe, the cake should be decorated with almond petals on the sides, and pour melted white and dark chocolate on top. On the chocolate that has not yet hardened, with the help of a knife, a simple pattern is made, which resembles a cobweb to some, and the ornament of an Arab arafatka scarf to others.

Esterhazy - cake very satisfying due to the high amount of fats and carbohydrates. Its calorie content is about 350 Kcal/100g.

Ingredients

Recipe Information

Cuisine:Hungarian
Type of dish: cake
Cooking method: in the oven

for daquoise cakes

proteins - 300 g
granulated sugar - 300 g
hazelnuts - 200 g
almonds - 100 g
salt - a pinch

for muslin cream (prepared from custard with praline and butter)

custard (300 g)

milk - 250 ml
granulated sugar - 3 tbsp. l.
yolks - 3 pieces
cornstarch - 3 tbsp.

praline (200 g)

sugar - 100 g
hazelnuts - 100 g

also

butter - 300 g

for decoration

apricot jam - 2 tbsp
milk chocolate - 30 g
almond petals - 50 g.

How to cook

Custard

Place egg yolks, sugar and starch in a small bowl.

Grind to a homogeneous consistency.

Heat 1/3 serving of milk in the microwave or on the stove. Pour milk into the yolks in a thin stream.

Stir until sugar dissolves.

Boil the remaining milk, pour in a thin stream into the egg mixture.

If you do not like or you are contraindicated cow's milk, you can use coconut milk to make the cream.

Cook the cream over low heat, constantly stirring with a spoon or whisk. The cream should thicken slightly to the consistency of condensed milk.

Remove bowl from heat, cover with cling film. That is, the film must touch the cream in order to prevent the formation of a crust or foam on its surface. Allow to cool to room temperature.

Praline

Pour sugar into a saucepan and heat until melted and caramelized. Add roasted nuts. Mix. Put the caramelized nuts on a foil greased with vegetable oil and let cool.

Put the cooled caramelized nuts in a blender and chop. The process is quite long, first there will be a nut crumb.

Continue blending until creamy. This is how the praline turned out. If you are preparing this delicacy for the first time, I advise you to familiarize yourself with all the nuances and subtleties.

Muslin cream

In a large bowl beat butter until smooth.

Add chilled custard in portions of 1 tablespoon, beating the mass until smooth.

So gradually introduce the entire custard.

At the end, add pralines in parts.

The cream will turn out gentle with a nutty aftertaste. If desired, you can add 2 tbsp to the cream. l. coconut flakes.

Korzhi daquoise

Beat egg whites to stiff peaks with a pinch of salt. The list of ingredients indicates that you need to take 300 g of proteins. How many eggs will you need then? The weight of one average chicken egg of category 1 is approximately 35 g. With simple calculations, it turns out that you need to separate the proteins from 8-9 eggs.

For egg whites to beat better, remove the eggs from the refrigerator in advance. Proteins at room temperature are enriched with oxygen faster and rise more easily.

Add sugar in batches.

Whisk until the sugar is completely dissolved.

Add nuts to egg whites. (The nuts were pre-fried, peeled and ground in a blender to a state of fine crumbs, similar to flour).

Mix gently with a spatula.

Some chefs add a small amount of cinnamon to the protein-nut mass for flavor.

Transfer the dough into a pastry bag with a thick nozzle.

On the back of the parchment, draw circles of the desired diameter (this will be the markup) so that all the cakes are even. Usually I make cakes with a diameter of 24 cm. The larger the diameter, the smaller the cakes will be and the lower the cake will be, and vice versa. Grease the front side of the paper with a little butter. Deposit the dough, layer thickness is approximately 7 mm.

The cakes are ready for baking. If your oven does not allow you to bake several cakes at once, having deposited part of the dough, hide the rest in the refrigerator, covering it with cling film so that the proteins do not “settle”.

Bake cakes at a temperature of 170 degrees for 20-25 minutes. Ready cakes should be light beige in color.

Remove the cakes from the oven, turn them over on the table so that parchment paper is on top. Before the cake has cooled, carefully remove the paper. Do this carefully, as the shortcakes are very delicate and fragile, they can easily crack or break.

The same cakes can be used to make the famous Kiev cake.

We begin to collect the cake when the cakes have cooled.

Cake assembly

Put the first cake on the substrate, spread it with cream.

Put the next cake on top.

And also apply cream. So collect the whole cake.

Brush the top layer with apricot jam.

Apricot jam can be replaced with plum, peach. If you use too thick jam, bring it to the consistency of jam: add a couple of tablespoons of water, heat a little and rub through an iron sieve.

Grease the sides of the cake with the remaining cream and sprinkle with almond petals.

Melt white chocolate, pour over apricot jam, smooth with a wide knife, draw a spiral with black melted chocolate.

With a knife (or toothpick, match) draw 4 strips from the center to the edges and 4 strips from the edges to the center. Thus, we visually first divide the cake into 4 parts, then into 8. This will turn out to be a cobweb on the cake.

The decoration as a whole is unpretentious, but looks very presentable. Another pattern also looks beautiful, for example, straight or wavy stripes of dark chocolate crossed out with a perpendicular line, or figured stripes in the form of a flower.

You can decorate the dessert and vice versa: first fill the surface with dark chocolate, and then draw a cobweb on top with white chocolate. Sometimes nuts are laid out along the edges of the cake, chocolate lace is inserted.

Put the finished treat in the refrigerator so that the cream freezes, but not for long.

If the Napoleon cake is kept for at least 10-12 hours in the refrigerator for impregnation, then it is advisable to serve this Hungarian cake on the same day, without waiting for the cakes to soften. From a long standing and from a warm cream, the cakes become soft, and the whole relish of the recipe is just that they crunch.

Additional crunch is given by nuts and almond petals. Although, perhaps you prefer soft and soaked cakes, and this is your right.

On a note:

To prevent the chocolate from burning and becoming too thick when melted over a fire, add a little heavy cream (10 g) to the bowl. It can also be melted in a water bath, in a microwave oven.
For simultaneous cooking of 2-4 cakes in the oven, they can be placed on the upper and lower baking sheets. And so that they are evenly baked, periodically rearrange the baking sheets, swapping them.
Based on this cake recipe, a cake of the same name is prepared. It is made easier and faster because one large rectangular cake is baked. After cooling, it is cut into small rectangles of the desired size and assembled into several rectangular cakes. The pattern for decorating this work is drawn in the form of melted chocolate stripes drawn and crossed across.

Esterhazy cake or as it sounds in Hungarian Eszterházy) is not only a well-known Hungarian surname of wealthy Hungarian princes, but also a world-famous Hungarian cake, which got its name from a Hungarian prince and diplomat who belonged to this dynasty.
Recipe original cake was invented in Budapest at the end of the nineteenth century. These are some subtle almond meringues layered with buttery vanilla custard with rum or cognac, covered with glaze with a characteristic and recognizable pattern of chocolate. I highly recommend the Esterhazy cake for the holidays and any family gatherings.

Ingredients for 5 meringues:

8 large protein (320 gr)
a pinch of salt
350 gr powdered sugar
250 gr ground almonds (or for better taste - almonds and hazelnuts half and half)
2 tablespoons cornstarch

Prepare three baking sheets lined with parchment paper. On paper, draw 5 circles with a diameter of 23 cm.
In the bowl of a mixer, beat the egg whites with a pinch of salt to stiff peaks, at the end of the churning, add sugar by a spoonful.
Beat at low speed after each addition.
When all the sugar has been added, beat until you get a dense, shiny and strong meringue.
Add cornstarch and sifted almond flour to the meringue. Mix carefully with a spatula.
Apply the mass on the parchment, on the prepared drawn circles.
Bake in a preheated oven with a fan on (preferably all at once) for 25-30 minutes at a temperature of 170-180 degrees. The cakes should brown and become crispy.
Remove the meringue from the oven and let all the cakes cool.

Vanilla Custard:

600 ml milk
6 egg yolks (large eggs)
1 vanilla bean seeds or 2 teaspoons vanilla extract
100 g sugar + 30 g sugar in addition
30 gr wheat flour
30 gr cornstarch
250 g butter at room temperature
2 tablespoons dark rum or brandy or almond liqueur

Bring 500 ml of milk with sugar (100 g) and vanilla seeds to a boil in a saucepan.
In a bowl, mix 100 ml of milk (remaining), egg yolks, flour, best with a blender. Add the mixture to boiling milk and cook until thickened, stirring constantly with a whisk.
Remove cream from heat and cover with cling film. Let cool completely.
Place the butter in a mixer bowl, add 30 g of powdered sugar and beat until white. then add one spoon at a time of completely cooled and chilled custard.
After each addition of custard to the butter, stir, that is, do not stop the mixer and make sure that the butter and cream are combined together. At the end, add rum or other alcohol and mix again.
Divide the cream into 5 equal parts.

Optional: ground toasted almonds or other ground nuts to decorate the sides of the cake.

1 protein (40 gr)
200 gr powdered sugar
1 teaspoon lemon juice
1 - 2 teaspoons cocoa

Prepare the royal icing.

Mix the protein with a whisk or spatula with sifted icing sugar and lemon juice until a thick consistency.
Set aside 1-2 tablespoons of glaze separately and add cocoa powder to them, mix.

Assembling the Esterhazy cake:

It is best to do this in the form of the appropriate diameter for the diameter of your cakes. Put one cake, spread it with cream, then another, and so all the rest in turn.
Place the cake in the refrigerator for 2 to 4 hours to firm up. After this time, open the mold and spread the cream on the sides of the cake and sprinkle them with chopped nuts.
Spread the top of the cake with spatula white icing, align.
Transfer the cocoa icing to a piping bag, cut a small hole and quickly draw the chocolate icing over the white icing to make a spiral.
Then, using a toothpick, turn this spiral into a characteristic pattern, as on the classic Eterhazy cake, it resembles a spider's web.
According to the white glaze that has not yet hardened, it resembles painting wet gingerbread.
Place the cake in the refrigerator for 30 minutes.

Serve cut into bite-size pieces with a sharp knife.

The Esterhazy cake recipe has a variety of options. Their difference mainly lies in the set of ingredients, but this is not the main thing, the end result is important, because this dessert is true perfection.

Cake ingredients. The classic recipe differs, first of all, in the ingredients for making dough for cakes. It does not contain products such as flour and starch. It is surprising, very unusual, and, at the same time, very pleasant.

So, the list of ingredients for making esterhazy cake:

Chicken egg protein - 5 pcs.
Almonds (can be ground and preferably roasted) - 1 tbsp.
Sugar - 3/4 tbsp.

These products are necessary for the preparation of cakes.

For the cream, the following list is necessary:

Yolk chicken egg- 2 pcs.
Sugar - 2 tbsp
Whole cow's milk - 2/3 tbsp.
Starch - 1 tbsp.
Butter - 150 gr.
Condensed milk - 150 gr.

Well, what could be more beautiful than nuts and custard? If you have already tried this cake, then it will remain in your memory for a long time. And, of course, it is difficult to imagine that such a wonderful delicacy can be prepared at home. Can! Since the step-by-step recipe itself is nothing complicated.

Well, to decorate and give this dessert its proper corporate look, you will need:

Chocolate white / black - 100/50 gr.
Cream - 4 tablespoons
Almond petals.

That's the whole set.

Cooking process

The next step is to grind them in a blender (as a result of grinding, your nuts should turn into crumbs). Then, leave the ground nuts and move on to proteins and sugar. Proteins must be whipped immediately, at the fastest possible speed and until a thick foam forms. But we don’t stop whipping at this, but just add sugar little by little and already ground almonds with great accuracy. The dough for the cakes is ready. Nothing complicated.

Now, to bake the cakes, you need baking paper. We draw on it the shapes and area of the cakes (to facilitate this task, you can use a plate). We turn the paper over to the other side, and sketch the drawn figure with the dough.

The thinner you spread the dough, the thinner the cake will be. We put in the oven and make sure that the dough is baked, but not burnt. As soon as the cakes are baked, put them on the grate, but with the dough down. Allow them to cool and remove from paper.

Well, here is the pre-final stage - we combine the cream and cakes together. We start, of course, with cakes, alternating them with cream. According to this recipe, 5-6 cakes are obtained (it depends on their area), so the cream can be immediately kneaded in double size to make the cake taller.

The important thing is that all these products are easy to find, because it often happens that in the dessert itself, at first glance, there is nothing special, but when it comes to cooking, you simply cannot find half of the ingredients.

Esterhazy cake - recipe

At the very beginning, you need to decide on the nuts. The classic recipe uses almonds, if you do not adhere to the classics with all the strictness, then you can take any nuts (walnuts, hazelnuts).

So, further actions depend on whether these nuts are raw or fried. You can cook with both, but it will be more aromatic and tastier if the nuts are at least a little, but dried. This can be done either in the microwave or in a frying pan.

While the cakes are baking, prepare the cream. Here you will have to tinker. The first step is to mix the yolks with sugar. Then, you should put them on a slow fire and add starch. The next ingredient is milk. It must be poured in little by little and constantly mixed in a saucepan.

After obtaining a homogeneous mass, it is necessary to turn off the fire and set aside the custard for a while. Next, you need to beat the butter with condensed milk and add the finished custard there. Beat everything together again, and the cream is ready.

Esterhazy cake decoration

The final step will be decorating the Esterhazy cake. To do this, melt white chocolate and 3 tablespoons of cream in a saucepan. As soon as the mass has become homogeneous, pour it over the cake. In the same pan, prepare the second glaze - melt dark chocolate and the remaining tablespoon of cream.

For Esterhazy, the classic look looks like this - the whole cake is covered with white chocolate icing, dark icing applied a wave-like pattern in the form of a flower from the center, and sprinkled with almond petals on the sides.

Let's tell the secret of how to draw this intricate flower. It's simple - put the dark chocolate icing in a culinary bag (you can just use a packing bag by making a tiny hole in it) and draw an ordinary web on the cake. Then we take a toothpick and draw from the center to the very edges of the strip.

This is how you get a signature flower. The cake should be eaten on the day of preparation, no need to wait until it soaks. Prepared in the morning, eaten in the evening. Bon Appetit and happy cooking.

Have you ever tried Esterhazy cake? This culinary miracle has not only unforgettable taste and unearthly aroma, but also looks like an artistic masterpiece, a real work of art.

This cake got its name in honor of Pal Antal Esterházy, who served as Minister of Foreign Affairs of Hungary in 1848-1849. Everyone knew that this diplomat was a true gourmet. But it still remains a mystery whether the first recipe is wonderful cake Esterhazy by his invention or it is the work of an unknown pastry chef who decided to perpetuate his idol in the history of cooking.

Recently, Alexander Seleznev's videos have been very popular on the Internet, in which he demonstrates preparations various dishes at home. Perhaps he has his own way of preparing esterhazy. But here you will find an equally reliable recipe.

confectionery ingredients

What is needed for cakes

To prepare cakes for esterhazy you will need:

three tablespoons of flour, eight egg whites;
two hundred grams of peeled walnuts;
a pinch of cinnamon and salt;
one glass of sugar.

When measuring the required amount of ingredients, always use the same glass in order to maintain the necessary proportions.

Remember, the process of making esterhazy is easy to see in the photo.

Cream composition

To make esterhazy cream, prepare the following ingredients:

two tablespoons of apricot jam;
half a glass of coconut milk (mature, natural, better canned than from unripe fruits);
300 g butter;
three fourth cups of sugar;
four egg yolks;
a quarter of a glass of boiled condensed milk;
three teaspoons of vanilla sugar;
half a glass of milk;
two tablespoons of Kirsch cherry vodka is a special ingredient.

What to make frosting

As the recipe says, icing must be present in the composition of esterhazy. To make it you need:

50 g dark chocolate
200 g white
two tablespoons of cream with a fat content of no more and no less than 33-35%
almond flakes, which you will need for sprinkling.

Photos will help you do everything the way the recipe requires. If you are a fan of Alexander Seleznev, you can watch a video with his participation. But, by and large, the recipe is one.

Let's start cooking!

Step 1 - beat egg whites

First of all, add a pinch of salt to the chilled proteins and beat them with a mixer into a strong foam. While whipping, add, from time to time, one tablespoon of sugar.

When the whites turn into a stable, shiny foam that does not fall out when turning the bowl upside down, whipping can be completed.

Step 2 - Chop the nuts

After that, grind the nuts in a blender. If the crumb turns out to be large, it is necessary to pour it onto a baking sheet covered with parchment and dry for ten minutes at a temperature of 150 degrees Celsius. After drying, put the nuts back into the blender and chop.

Then add the resulting powder to the proteins with flour and cinnamon, in the process of adding, gently mixing the mass with the movement of the spatula from the bottom up.

Step 3 - blanks for cakes

As the Esterhazy recipe says, take a round shape with a diameter of 24 centimeters and with a soft simple pencil draw six templates for cakes on parchment at a distance of three to four centimeters from each other. The distance is necessary so that the cakes that you will lay out do not interfere with each other.

Step 4 - Bake the cakes

Using a knife (only with a long blade) or a pastry spatula (necessarily metal), spread the protein mass in circles in an even thin layer. Bake the cakes in the oven.

Our Esterhazy recipe states that the oven should be preheated to 140-150 degrees Celsius until they reach a light brown color. On average, it takes 18-20 minutes. After that, feel free to get ready-made "pancakes". If necessary, trim the edges of the cakes with a knife and cool them.

Step 5 - prepare the cream

To prepare the cream, you need to mix coconut milk with cow's milk very thoroughly with a mixer so that there are no coconut clots left. Beat a third of the milk with sugar, then with yolks. Finally, with vanilla sugar. Beat until a homogeneous mass.

Pour the milk that you have left into a saucepan. The bottom of the pan should be thick. Bring this milk to a boil. As according to Alexander Seleznev, and in our recipe, the fire should be weak. Carefully pour the mixture with the yolks into the boiling milk, stirring methodically with a whisk. You need to bring it back to a boil. After that, it is necessary to remove from heat, cool and place in the refrigerator.

Step 5 - Frosting

Softened butter should be beaten with boiled condensed milk, then add it to the cream one tablespoon at a time.

When done, add the cherry kirsch (sour cherry liqueur is fine). Beat the composition until a homogeneous mass. Cool down. Cream is ready!

According to the recipe, now you should grease five cakes with it, covering the sixth from the top with a thin layer of jam, which should first be heated in a water bath. Melt the white chocolate in the same way. Then mix it until smooth with cream. Cover the cake with this mixture on top of the jam, without allowing the chocolate to cool. Then refrigerate the cake. The recipe requires precision.

Step 6 - finishing touches

When the mass seizes on the surface, melt the dark chocolate (still the same, in a water bath), pour it into a pound, previously folded from parchment. After - cut off the tip in the funky and draw with chocolate on top of the Esterhazy cake, from the center to the edge, as required by the recipe.

Immediately draw the end of the knife into the spiral, working from the center outwards. Divide the cake into eight equal parts. Repeat the spiral movement eight times. Separate each piece, moving from the edge to the center.

The so-called "feathers" should appear on the cake - lift and tilt the cake, sprinkling almond shavings on its sides. At the end - place the cake for twelve hours in the refrigerator. Take your masterpiece out of the refrigerator ten to fifteen minutes before serving to allow the temperature to rise slightly.

Regardless of whether you used our recipe or Alexander Seleznev's recipe, esterhazy is ready. Bon Appetit!

Related publications

Have you ever tried Esterhazy cake? This culinary miracle not only has an unforgettable taste and unearthly aroma, but also looks like an artistic masterpiece, a real work of art.

This cake got its name in honor of Pal Antal Esterházy, who served as the Minister of Foreign Affairs of Hungary in 1848-1849. Everyone knew that this diplomat was a true gourmet. But it still remains a mystery whether the first recipe for the wonderful Esterhazy cake was his invention or it was the work of an unknown pastry chef who decided to perpetuate his idol in the history of cooking.

Recently, videos by Alexander Seleznev have been very popular on the Internet, in which he demonstrates the preparation of various dishes at home. Perhaps he has his own way of preparing esterhazy. But here you will find an equally reliable recipe.