Esterházy-Torte

Ingredients

• 4 egg yolks
• 80 g sugar
• 175 ml milk
• 1 tsp vanilla essence
• 2 tbsp Cornstarch
• 175 g butter
• 200 g powdered sugar
• 0.5 egg white
• 1 tbsp Lemon Juice
• 1 tsp cocoa powder
• 60 g roasted almond slivers
• 4 egg whites
• 1 tsp lemon juice
• 120 g sugar
• 80 g ground almonds

Instructions

1. 1.

   Preheat the oven to 180°C fan.

2. 2.

   Beat the egg whites with lemon juice and half the sugar until stiff. Add remaining sugar and beat again, then fold in almonds. Place a rectangular baking frame (about 12x30 cm) on a parchment-lined tray, pour in one-sixth of the batter, smooth with a spatula, remove the frame, and bake the thin base for about 12 minutes. If the batter runs too much, bake with a greased frame. Remove from the tray and cool. Repeat to make six thin cake layers or use multiple trays.

3. 3.

   For the cream, whisk egg yolks with sugar, milk, vanilla essence, and cornstarch until frothy. Cook over a hot water bath into a thick custard (do not let it get too hot), then chill while stirring. Beat butter until fluffy, gradually fold in the custard.

4. 4.

   Spread a thin layer of cream on the first cake base, place a second base on top, and continue layering until assembled. Finish with a final base and spread remaining cream around the edge.

5. 5.

   Whisk powdered sugar into hot water to make a thick glaze. Whip egg white with lemon juice, add to sugar, and whisk into a thick pourable mixture. Take about one-third of it and color with cocoa powder.

6. 6.

   Cover the cake with the white glaze. Use a small piping tip to draw fine lines with the dark glaze, then use a wooden stick to create the classic Esterházy pattern across the lines in a crosswise direction.

7. 7.

   Decorate the cake edge with almonds and chill for at least 2 hours before slicing and serving.