Esterhazy cake – the beauty among the cakes… who is worthy of attention… worth the effort for her…
Esterhazy cake - Dragana Skular - Recipes and Cookbook online
Esterhazy cake – a beauty among cakes… which is worth noting… worth the effort…
- 12 pieces of eggs
- 300 g almonds (ground)
- 100 g hazelnuts (chopped)
- 300 g of powdered sugar
- 15 tablespoons of sugar (for crusts)
- 150 g of sugar (for the fillet)
- 1 tablespoon of lemon juice
- 250 g of margarine
- 3 tablespoons of apricot jam
- 50 g of chocolate
- 1 tablespoons of oil
- 0,5 piece of egg white
- 1 teaspoons of oil
- Beat egg whites until stiff and add sugar. Beat a little more and add almonds and flour slowly with a spoon. Draw a circle on the baking paper with the help of a baking sheet. Make 5 circles and coat each one with butter. Spread the crust mixture on five circles, spread carefully and bake on the back of the baking sheet for about 5 minutes. Baking these crusts is very fast. Place the baked crust on a tablecloth and do not immediately remove the paper.
- Beat egg yolks with sugar and steam. When the filling has cooled, combine it with whipped margarine and powdered sugar and add ground almonds (boil almonds for 1 minute in boiling water, strain and peel, dry and bake for 10 minutes at 70 degrees so they remain pale).
- Set aside 2 tablespoons of the filling to cover the edges of the cake. Spread the filling on 4 crusts and fill the cake, the fifth crust is not filled. 3 spoons of apricot jam, which you have previously heated, is spread over the fifth crust.
- Beat the egg whites until stiff, add lemon juice, oil and powdered sugar. Pour this white coating over the cake. Draw concentric circles of melted chocolate immediately over the coating, then use a toothpick to draw lines from the center to the edge of the cake and from the edge of the cake to the center. Decorate the edges of the cake with chopped roasted hazelnuts.
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