👨🍳 Instructions:
1️⃣ Prepare the Cake Layers
- Preheat your oven to 320°F (160°C). Line a baking sheet with parchment paper.
- In a bowl, beat the egg whites with lemon juice until soft peaks form.
- Gradually add the sugar, beating until stiff and glossy.
- Gently fold in the ground walnuts and flour, then add the vanilla extract.
- Divide the batter into 5 equal portions and spread each onto parchment paper, forming thin round layers (8-inch/20cm in diameter).
- Bake each layer for 10-12 minutes, until lightly golden. Cool completely.
2️⃣ Make the Buttercream Filling
- In a saucepan, whisk together the egg yolks, sugar, cornstarch, and milk.
- Cook over medium heat, stirring constantly until it thickens into a custard.
- Remove from heat, stir in vanilla extract, and let it cool completely.
- Beat the softened butter until fluffy, then gradually mix in the cooled custard until smooth.
3️⃣ Assemble the Torte
- Place one cake layer on a serving plate and spread a thin layer of buttercream.
- Repeat with all layers, spreading the buttercream evenly, but leave the top layer uncovered.
- Chill the cake for 30 minutes to set.
4️⃣ Prepare the Glaze & Decoration
- In a bowl, mix powdered sugar, hot water, and lemon juice to create a smooth white glaze.
- Pour the glaze over the cake and spread evenly.
- Pipe melted chocolate in circles on the glaze, then use a toothpick to drag lines from the center outward, creating the classic web design.
- Press toasted almond slices around the sides of the cake.
5️⃣ Serve & Enjoy!
- Let the torte chill for at least 2 hours before slicing.
- Serve with coffee or tea for a true Hungarian dessert experience!
📌 Tips for the Best Esterházy Torte:
✔️ Use almonds instead of walnuts for a traditional variation.
✔️ Let the cake rest overnight for even better flavor.
✔️ Keep it refrigerated and serve chilled.
✨ Would you like a step-by-step video guide or a simpler version? Let me know! 😊