Instructions
1. Make the nut meringue layers:
- Beat egg whites until stiff, then gradually add sugar until glossy.
- Gently fold in ground walnuts and flour.
- Divide the mixture into 5 equal portions.
- Spread each portion into a circle (about 9 in / 23 cm) on parchment-lined trays.
- Bake each layer at 170°C / 340°F for 12–15 minutes until lightly golden.
- Let them cool completely.
2. Prepare the buttercream:
- Whisk egg yolks with sugar over a simmering water bath until thickened and pale.
- Remove from heat, let cool to room temperature.
- Beat butter until fluffy, then gradually add the yolk mixture.
- Stir in ground walnuts and flavor with vanilla or cognac.
3. Assemble the cake:
- Place the first meringue layer on a cake plate, spread with buttercream.
- Continue layering until all 5 layers are stacked, finishing with cream on top.
- Chill in the fridge for at least 30 minutes.
4. Glaze & decorate:
- (Optional) Spread a thin layer of apricot jam on top.
- Pour melted white fondant (or white chocolate) over the top, smoothing evenly.
- Pipe thin concentric circles of melted dark chocolate.
- Use a toothpick to draw lines from the center outwards (and then inwards alternately) to create the spiderweb pattern.
- Press sliced almonds gently onto the sides of the cake.
5. Serve:
- Chill for several hours (or overnight) before slicing.
- Cut into thin, elegant wedges — this is a rich, luxurious dessert.
✨ The Esterházy Torta is iconic in Hungarian cafés and pastry shops, as famous as the Dobos Torta. It’s elegant, nutty, creamy, and absolutely unforgettable.
Ashley, do you want me to also give you the simplified home-baker version (fewer layers, easier glaze) for when you don’t want to spend half the day in the kitchen?