How to Make Esterhazy Torte: A Slice of Hungarian History

Esterhazy Torte. The name itself sounds elegant, doesn’t it? This sophisticated dessert, with its intricate design and rich flavors, hails from Hungary and has a history as intriguing as its appearance. Imagine layers of delicate hazelnut meringue, sandwiched between a luscious buttercream filling, all enveloped in a crisp, almond-laced icing. It’s a feast for the eyes and a delight for the palate.

While the thought of making this torte might seem daunting, I assure you, it’s entirely achievable in your own kitchen. This recipe will guide you through each step, from creating the airy meringue discs to mastering the signature chocolate spiderweb design. Soon, you’ll be presenting this show-stopping dessert at your next gathering, impressing your guests with your baking prowess and a taste of Hungarian history.

Ingredients:

For the Meringue Discs:

• 5 egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• 1 cup granulated sugar
• 1 cup finely ground hazelnuts, toasted
• 1 tablespoon all-purpose flour

For the Buttercream Filling:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 1/4 cup milk
• 1 teaspoon vanilla extract
• Pinch of salt
• 1/4 cup apricot jam, warmed

For the Icing and Decoration:

• 1 cup white chocolate chips
• 1/4 cup heavy cream
• 1/4 cup sliced almonds, toasted
• 2 tablespoons dark chocolate melting wafers

Equipment:

• Parchment paper
• Pencil
• 9-inch round cake pans (2)
• Electric mixer
• Sifter
• Rubber spatula
• Offset spatula
• Piping bag
• Small saucepan
• Heatproof bowl

Let’s Get Baking!

Making the Meringue Discs:

1. Prepare your pans: Preheat your oven to 325°F (160°C). Trace two 8-inch circles onto two separate sheets of parchment paper using a pencil. Place the parchment paper, pencil-side down, into the cake pans.

2. Whip the egg whites: In a clean and dry mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the granulated sugar, a tablespoon at a time, while continuing to beat until stiff, glossy peaks form.

3. Fold in the dry ingredients: In a separate bowl, whisk together the ground hazelnuts and flour. Gently fold this mixture into the meringue in two additions, being careful not to deflate the egg whites.

4. Bake the meringue discs: Divide the meringue evenly between the prepared cake pans, spreading it out to the edges of the traced circles. Bake for 25-30 minutes, or until the meringues are lightly golden and firm to the touch.

5. Cool completely: Let the meringue discs cool completely in the pans before inverting them onto a wire rack. Carefully peel off the parchment paper.

Making the Buttercream Filling:

1. Cream the butter: In a mixing bowl, beat the softened butter on medium speed until light and fluffy.

2. Add the sugar: Gradually add the powdered sugar, one cup at a time, beating well after each addition. Scrape down the sides and bottom of the bowl as needed.

3. Incorporate the wet ingredients: Add the milk, vanilla extract, and salt. Beat on high speed for 2-3 minutes, until the buttercream is smooth and creamy.

Assembling the Torte:

1. Layer with buttercream and jam: Place one meringue disc on a serving platter. Spread half of the buttercream evenly over the meringue. Top with a thin layer of warmed apricot jam. Gently place the second meringue disc on top.

2. Frost the torte: Spread the remaining buttercream evenly over the top and sides of the torte.