🧑🍳 Instructions
1. Make the Meringue Layers:
- Preheat oven to 325°F / 160°C. Line 5 baking sheets (or reuse in batches) with parchment and draw 8-inch circles as a guide.
- Beat egg whites with a pinch of salt until soft peaks form. Gradually add sugar and beat to stiff, glossy peaks.
- Gently fold in ground walnuts and flour until well combined.
- Spread a thin, even layer of batter inside each circle.
- Bake each layer for 12–15 minutes until pale golden. Cool completely.
2. Make the Buttercream:
- In a saucepan, whisk yolks, sugar, milk, and cornstarch until smooth.
- Cook over medium heat, stirring constantly, until thickened.
- Remove from heat, stir in vanilla and cognac (if using).
- Cool completely.
- Beat softened butter until fluffy, then gradually beat in cooled custard until smooth.
3. Assemble the Torta:
- Place one meringue layer on a cake plate, spread with buttercream.
- Repeat with remaining layers, finishing with buttercream on the top and sides.
- Smooth the surface and refrigerate for 30 minutes to firm up.
4. Glaze & Decorate:
- Mix powdered sugar with just enough hot water to form a thick, pourable glaze.
- Spread over top of cake (not sides).
- Pipe melted chocolate in concentric circles over the glaze and drag a toothpick from the center outward to create the iconic spiderweb pattern.
- Press chopped nuts along the sides of the cake for the traditional finish.
🥄 Tips:
- For a truly authentic taste, use walnuts — almonds are used in the Viennese version.
- The cake improves after chilling overnight, as the flavors meld and the meringue layers soften slightly.
- Slice with a sharp knife dipped in hot water for clean cuts.
Would you like me to give you a step-by-step decoration guide (with tips for getting the perfect spiderweb design on top)? It’s one of the most iconic parts of the Esterházy Torta and makes it look stunning.