TOP-2 recipes with photos of Esterhazy cake preparation. How to make a classic cake in accordance with GOST and homemade Esterhazy. Secrets and Tips. Video recipes.
Esterhazy is a chocolate-almond cake, the cooking technology of which is unlike any other dessert. This unique way was invented by Austrian confectioners. Today Esterh? Zy torte is popular in many countries. At the same time, the classic Esterhazy cake can be prepared at home. Of course, it is not being prepared in a hurry and you will have to tinker with it. But on the other hand, the taste of the product is excellent, and the delicacy looks very impressive.
Esterhazy cake - classic recipe
The classic Esterhazy cake is a confectionery work of art that is exquisite in appearance and taste, which can easily become a decoration for any festive table. Esterh? Zy torte looks refined and noble both from above and in section.
- Caloric content per 100 g - 508 kcal.
- Servings - 1 cake
- Cooking time - 3 hours
Ingredients:
- Almond flour - 250 g for cakes
- Egg whites - 8 pcs. for cakes, yolks - 5 pcs. for cream
- Sugar - 150 g for cakes
- Cinnamon - 0.5 tsp for cakes
- Salt - a pinch for cake layers
- Flour - 3 tablespoons for cream
- Cow's milk - 150 ml for cream
- Coconut milk - 50 g for cream
- Praline - 200 g for cream
- White and dark chocolate - 1 icing bar each
- Butter - 200 g for cream
- Cherry vodka - 50 g for cream
- Apricot jam - 60 g for cake decoration
- Almond flakes - 50 g for cake decoration
- Cream 33% - 50 g for glaze
Cooking Esterhazy cake according to the classic recipe:
- For parchment paper cakes, draw circular templates. To do this, use a pencil to circle the lid from the pan, plate or any other shape, usually 18 to 24 cm in size. Set the finished templates aside.
- Separate the whites and pour them into the mixer bowl. Fold the yolks in a separate container, cover with cling film so as not to get chapped and set aside.
- Add salt to the whites and beat until a white foam.
- Without stopping whipping the whites, add sugar little by little. When all the sugar is added, turn on the mixer at high speed and beat for 10 minutes until the protein turns into a dense mass.
- Stir the almond flour with the cinnamon and stir in small portions into the protein mixture.
- Put part of the dough in a pastry bag with a thick nozzle, and cover the rest of the dough and put it in the refrigerator so that the proteins do not "fall".
- Squeeze the dough onto a sheet of parchment with a template, drawing a not very thick tight spiral in a circle. Sprinkle a little powdered sugar on top through a fine strainer (20 g for all cakes) and stand for 10 minutes.
- Then send the cakes to a heated oven up to 160 ° C and bake them for 35 minutes until they are light brown and fairly dense in texture. At the same time, make sure that the cakes do not become too dark, otherwise the taste will deteriorate and become similar to the taste of burnt caramel.
- Remove the paper from the warm ready-made cakes.
- To prepare the cream, boil the milk, and grind the yolks with vanilla sugar (1 tsp), coconut milk and flour. Combine both masses and mix.
- Place the food on low heat or a steam bath and, stirring occasionally, bring to the desired consistency. Cool the mass well.
- Place the praline with softened butter in a bowl and beat for 3 minutes.
- Then slowly, without stopping whisking, add the cooled custard mixture, and beat the soft homogeneous cream.
- Pour in the cherry vodka and stir well.
- When the cakes and cream are ready, start assembling the cake. To do this, spread the cakes on the table and grease them with cream on top.
- Heat the jam slightly to make it runny.
- Fold the cakes with cream on top of each other and cover with 6 crust on top, which grease with a thin layer of jam.
- Then coat the sides of the cake with cream and refrigerate for 20 minutes.
- For a white frosting, break the white chocolate into chunks and place over low heat or a steam bath. Melt it, remove from heat, pour in cream and stir well.
- Pour the icing over the chilled cake and smooth the surface with a wide knife.
- Melt the dark chocolate, pour it into a pastry bag with a thin nozzle, and starting from the middle of the cake, draw a spiral over the still white glaze. Then, with a toothpick, not going deeply, draw alternately the lines. The first from the center of the cake to the edge, the next from the edge to the center, etc. You will get a beautiful cobweb.
- Sprinkle the sides of the cake with almond flakes and put the product in the refrigerator for 3 hours to freeze the icing with cream, and the cake is soaked and reveals its taste.
Homemade Esterhazy cake
Esterhazy cake at home may not be prepared according to GOST, where the cakes contain ground almonds or almond flour. Today, almonds are successfully replaced with walnuts or hazelnuts, sometimes with a mixture of them. The main thing is to first dry the nuts in a pan or in the oven, and then grind them into flour or small crumbs with a blender or coffee grinder. Incompletely dried nuts cannot be chopped very finely.
Ingredients:
- Peeled walnuts - 200 g for cakes
- Flour - 3 tablespoons for cakes
- Sugar - 1 tbsp. for cakes, 3/4 tbsp. for cream
- Egg whites - 8 pcs. for cakes
- Cinnamon - a pinch for cake layers
- Salt - a pinch for cake layers
- Egg yolks - 4 pcs. for cream
- Boiled condensed milk - 1/4 tbsp. for cream
- Cherry liqueur or cognac - 2 tablespoons for cream
- Milk - 1 tbsp. for cream
- Butter - 300 g for cream
- Vanilla sugar - 3 tsp for cream
- Apricot jam - 2 tablespoons for cream
- Coconut flakes - 2 tablespoons
- White chocolate - 200 g for glaze
- Dark chocolate - 50 g for icing
- Cream with a fat content of 33-35% - 2 tablespoons for glaze
- Almond shavings - for sprinkling
Making homemade Esterhazy cake:
- Beat the cooled egg whites with a pinch of salt with a mixer to form a firm foam.
- Beat 1 tablespoon without stopping. add sugar and beat until a persistent, shiny white foam forms.
- Dry the nuts in the oven or in a pan and grind in a blender until they become flour.
- Gradually add nut flour to the proteins along with the cinnamon and flour. Stir gently with a silicone spatula, moving from bottom to top.
- On the parchment, using a 24 cm round shape, draw 6 templates for the base of the cake.
- Spread the protein mass in an even thin layer along the edges of the circle using a long-bladed knife or a pastry metal spatula.
- Send the cakes to bake in a preheated oven to 150 ° C for 20 minutes until light brown. Remove the parchment from the finished cake and cool on a wire rack.
- For the cream, beat 1/3 of the boiled milk with sugar, yolks and vanilla sugar until smooth.
- Bring the remaining milk to a simmer in a heavy-bottomed saucepan and gently add the yolk mixture, stirring constantly with a whisk. Bring the mass to a boil again, remove the container from the heat, cool it and place in the refrigerator for 1 hour.
- Whisk the softened butter with boiled condensed milk until smooth and add one spoon to the custard.
- Add cherry liqueur with coconut to the cream and beat until smooth. Leave the cream to cool.
- Grease 5 cakes with chilled cream, and cover the sixth with a thin layer of jam heated in a water bath. If you use jam instead of jam, then in a heated state, wipe it through a fine strainer. You can dilute the thick jam with 1 tbsp. water.
- Melt the white chocolate in a water bath, stir with the cream until smooth and cover the cake on top of the jam.
- When the surface has a little gripping, melt the dark chocolate, pour it into the parchment rolled up in a cone, cut off the tip and draw a spiral along the white top of the cake, starting from the center to the edge.
- Immediately use the tip of a knife to spiral from the center to the edges of the cake. Repeat this action 8 times, dividing the cake into 8 segments. Then divide each segment by two more, but now moving from the edge to the center. Thus, "feathers" will appear on the cake.
- Sprinkle almonds on the sides of the cake and refrigerate for 12 hours.
- Remove Esterhazy cake from the fridge for 15 minutes before serving.
