Esterházy Torta – The Elegant Hungarian Meringue Cake 🇭🇺 – Page 2

2️⃣ Make the Pastry Cream Filling:

In a saucepan, whisk together egg yolks, sugar, flour, and milk over medium heat. Stir constantly until thickened.
Remove from heat and stir in vanilla and rum. Let it cool completely.
Beat butter until creamy, then gradually mix in the cooled custard.

3️⃣ Assemble the Cake:

Place one walnut meringue layer on a serving plate. Spread a thin layer of pastry cream on top.
Repeat with the remaining layers, stacking them evenly. Leave the top layer bare.
Spread a thin layer of pastry cream around the sides for a smooth finish.

4️⃣ Prepare the Classic Glaze:

In a bowl, mix powdered sugar, hot water, and lemon juice until smooth.
Pour the glaze over the top of the cake, smoothing it evenly.

5️⃣ Create the Chocolate Spiderweb Design:

Pipe melted chocolate into concentric circles over the glaze.
Use a toothpick or skewer to drag lines from the center outward, creating the iconic web pattern.
Let the glaze set for at least 30 minutes.

🎂 Final Touch & Serving:

Chill the cake for at least 4 hours before slicing to let the flavors meld.
Slice into thin wedges and serve with coffee or tea for an authentic Hungarian experience!

🌟 Why You’ll Love Esterházy Torta:

✔ Authentic Hungarian tradition – A legendary dessert from Austro-Hungarian history.
✔ Delightfully nutty & creamy – A perfect balance of crispy meringue and smooth pastry cream.
✔ Gorgeous presentation – The spiderweb glaze makes it a showstopper!

Enjoy your homemade Esterházy Torta, a true masterpiece of Hungarian baking! 🇭🇺✨Esterházy Torta – The Elegant Hungarian Meringue Cake 🇭🇺🍰

Esterházy Torta is one of Hungary’s most famous desserts, known for its delicate layers of walnut meringue and buttery vanilla-rum pastry cream, all topped with the signature white fondant and chocolate spiderweb design. This elegant cake was originally created in honor of Prince Paul III Anton Esterházy, a noble diplomat of the Austro-Hungarian Empire.

If you love nutty, creamy desserts with a refined taste, this cake is a must-try!

🥜 Ingredients:

(Makes one 9-inch cake)

For the Walnut Meringue Layers:

6 egg whites
1 cup (200g) sugar
1 ½ cups (150g) finely ground walnuts
⅓ cup (40g) flour
1 teaspoon vanilla extract
1 teaspoon lemon juice (optional, helps stabilize the meringue)

For the Pastry Cream Filling:

6 egg yolks
¾ cup (150g) sugar
1 ½ cups (360ml) milk
¼ cup (30g) flour
2 teaspoons vanilla extract
1 tablespoon rum (optional, but traditional)
1 cup (225g) butter, softened

For the Classic Esterházy Glaze:

1 ½ cups (200g) powdered sugar
2-3 tablespoons hot water
½ teaspoon lemon juice

For the Chocolate Decoration:

¼ cup (50g) dark chocolate, melted

👨‍🍳 Instructions:

1️⃣ Prepare the Walnut Meringue Layers:

Preheat oven to 325°F (160°C). Line 5 baking trays with parchment paper.
In a clean bowl, beat egg whites until foamy. Gradually add sugar, continuing to beat until stiff peaks form.
Gently fold in the ground walnuts, flour, and vanilla extract with a spatula.
Divide the batter into 5 equal portions and spread each portion into a 9-inch circle on parchment paper.
Bake for 12-15 minutes, until lightly golden. Let them cool completely.