Esterhazy Torta🇭🇺

Ah, you’ve picked a true Hungarian classic! 🇭🇺✨ Esterházy Torta is one of the most famous Austro-Hungarian desserts — a refined, nutty cake named after the noble Esterházy family. It’s made with thin layers of walnut (or almond) meringue, filled with silky cognac- or vanilla-flavored buttercream, and topped with the signature white fondant glaze with a chocolate spiderweb pattern.

Here’s a traditional recipe for you:

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🎂 Esterházy Torta (Hungarian Walnut Layer Cake)

🥣 Ingredients

For the Nut Meringue Layers:

• 6 large egg whites
• 1 cup (200 g) granulated sugar
• 2 cups (200 g) finely ground walnuts (or almonds)
• 2 tbsp all-purpose flour or cornstarch
• Pinch of salt

For the Buttercream Filling:

• 6 large egg yolks
• ¾ cup (150 g) granulated sugar
• 1 cup (240 ml) milk
• 1 tbsp cornstarch
• 1 tsp vanilla extract
• 1 tbsp cognac or rum (optional, traditional)
• 1 cup (225 g) unsalted butter, softened

For the Glaze:

• ½ cup (60 g) powdered sugar
• 2–3 tbsp hot water
• 2 oz (60 g) dark chocolate, melted (for the web pattern)

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