Esterházy Torte
A timeless dessert classic.
Servings Prep Time
8slices 4-5hours
Cook Time Passive Time
85minutes 30
Servings Prep Time
8slices 4-5hours
Cook Time Passive Time
85minutes 30
Ingredients
Nut Layers
Kirsch Buttercream
Faux Fondant Icing
Apricot Glaze
Garnish
Instructions
Hazelnuts Toasting
  1. Spread the hazelnuts over a baking pan and bake in the oven at 177°C (350°F) for about 25 minutes. Hazelnut skins will get very dark and cracked. Wrap the warm nuts in a kitchen towel and cool for 20 minutes. Rub the towel with nuts in a circling motion against the palm of your hand or a table top. This will remove almost all the skins and don’t worry if some skin remains. This will add to the colour and flavor.
Garnish
  1. Using a sharp knife, cut the almonds for garnish into slices, about 5-6 slices per almond. The easiest way do it is with the tip of the large kitchen knife resting on the cutting board and in a simple cutting motion downwards, use the back end of the blade to slice through. Spread the cut almond slices in one layer over the baking pan and bake in the oven at 177°C (350°F) for about 10 minutes. Let it cool.
Nut Layers
  1. Position the rack in the center of the oven and preheat to 177°C (350°F).
  2. Lightly butter a 430 mm x 280 mm (17″ x 11″ ) baking pan. Line the bottom and the sides of the pan with parchment paper. Make a diagonal slice in each paper corner with a cut extending to the corner of the pan. This will allow to fold paper corners neatly. Trim the excess paper sticking above the pan sides.
  3. In a food processor grind the hazelnuts and almonds together with confectioners sugar until the nuts are very finely chopped.
  4. In a large bowl, beat the egg whites until soft peaks form. Gradually add the granulated sugar and beat until stiff, shiny peaks form.
  5. Using silicone spatula, carefully fold in the processed nuts into the egg whites. Use a scooping motion from the outside towards the middle of the bowl. Make sure the nuts are loose and not clumped together before you add them to the egg whites. You want to minimize folding time to avoid deflating the egg whites.
  6. Use an offset metal spatula to spread the nut batter evenly into the pan.
  7. Bake until golden brown, about 20 minutes.
  8. Use a knife to carefully separate the baked nut layer from the sides of the paper. Use another pan or a cutting board placed over the baking pan to invert together and un-mold the nut layer. Carefully peel away the parchment paper and let it cool completely.
  9. Using a serrated knife, trim the edges and cut the cake vertically into a six 70 mm (2 3/4″) wide strips.
Kirsch Buttercream
  1. Pour 60 ml (1/4 cup) of the milk into a medium size saucepan and add the cornstarch. Whisk to dissolve the cornstarch.
  2. Add the sugar and egg yolks and whisk until smooth.
  3. Whisk in the remainder of 190 ml (3/4 cup) of the milk.
  4. Over medium heat, whisking constantly and reaching the corners of the saucepan, bring to a full boil. The pastry cream will be thick and shiny.
  5. Remove from the heat and put the sauce pan in a bowl of ice water to cool the pastry cream. Stir constantly. When cooled set aside.
  6. In a medium bowl at high speed, beat the butter until smooth and fluffy.
  7. Beat in cooled pastry cream one tablespoon at a time.
  8. Beat in the kirsch.
Assembly
  1. Select the best looking nut layer strip, smooth side up and place it on a wire rack. Set the wire rack over the baking pan.
Apricot Glaze
  1. Add the apricot preserve and rum in a small saucepan. Bring it to a boil over medium heat, stirring constantly. Continue cooking for another 3-4 minutes until the glaze is very sticky. Strain the glaze through a wire sieve into a small bowl, pressing hard on solids using the back of the spoon. Using an offset spatula, spread the warm glaze evenly over the nut layer. Let the glaze set for about 15 minutes.
Chocolate Decoration
  1. Melt the chocolate in a double boiler. Prepare a small parchment paper cone for piping.
Faux Fondant Icing
  1. Add confectioner’s sugar, water and light corn syrup to another small saucepan and stir until smooth. Over very low heat, stirring constantly, warm up the glaze to the temperature of 33° to 35°C (92° to 95°F). If temperature rises above 35°C (95°F) you will have to do it all over again. Quickly pour the warm fondant icing over the glazed nut layer. Smooth it over evenly with offset metal spatula. Let the excess drip over the sides.
  2. Immediately pipe four thin straight parallel lines of chocolate, approximately 20 mm (3/4″) apart along the entire length of fondant coated nut layer.
  3. Using a wooden toothpick, draw straight parallel lines from right to left, 25 mm (1″) apart, across the chocolate lines. Then working in opposite direction, left to right, draw the lines in between first set of lines. This will create a feathered effect. Make sure you wipe off the toothpick with a towel after each line.
  4. Let stand until the glaze is set. Use a thin, sharp knife to run under the glazed nut layer and separate it from the rack. This will be the top or the last nut layer placed on the cake.
  5. Place the first nut layer on a rectangular serving plate, securing it with a dab of buttercream.
  6. Using an offset metal spatula, spread evenly approximately 3 tablespoons of buttercream.
  7. Repeat the process with the remaining 4 nut layers ending with the buttercream. Use the remaining buttercream to spread a thin layer around all four sides of the cake.
  8. Place the glazed and decorated nut layer on top. Press the toasted almond slices onto the sides of the cake.
  9. Refrigerate until buttercream is firm and chilled, best if left overnight. To serve, use a thin sharp knife to cut crosswise into 8 slices.