I recently spent three days in Budapest. I had big plans for food. Like a real nerd, I googled the gluten-free offer – two completely gluten-free restaurants, a gluten-free bakery, desserts … Everything fell into the water. In addition to all these delights that I have listed, I learned that McDonald’s offers a gluten-free burger in Hungary. Well, the first night I’ll go to the burger, and the second day to the restaurant. But I finished the second day at McDonalds, I can go to a restaurant anyway 🙂

So when I came back I decided to make some Hungarian dessert. The decision fell on Esterhazy cake. I read a few recipes and saw that in addition to almonds, it can also be made with hazelnuts. I was already imagining the fine taste of roasted hazelnuts and so I chose Jelena’s recipe, with some modifications.

To

Kore

  • 12 egg whites
  • 250 g of sugar
  • scraped seeds from 1/2 vanilla pod
  • 250 g ground roasted hazelnuts

Mix the egg whites into the semi-solid snow, then add the sugar and vanilla seeds and mix until you get a solid snow. Add the ground hazelnuts and mix briefly on the lowest speed of the mixer until the mixture is smooth. Prepare 6 sheets of baking paper and draw a circle 22 cm in diameter on each. Prepare two baking sheets and preheat the oven to 170 ° C. Turn the baking sheet upside down, place the baking paper on it (place the part you drew on below), coat the surface of the circle with butter and spread 5 tablespoons of the mixture. Bake for about 13 minutes, remove from the oven and place together with the paper on a flat surface to cool. Use another sheet (which is cold or if you only have one baking sheet, wait for it to cool) and repeat the process, then bake the second crust and so on alternately until you bake 6 crusts. While the crust is baking, place the mixture in the refrigerator.

View of the Chain Bridge

Cream

  • 12 egg yolks
  • 250 g of sugar
  • scraped seeds from 1/2 vanilla pod
  • 300 g room temperature butter
  • 130 g ground roasted hazelnuts

Briefly mix the egg yolks with the sugar and vanilla and steam for about 15 minutes after the water has boiled. Place the cling film on the surface of the cream and let it cool. Whisk the butter, then add the egg yolk cream and ground hazelnuts and mix until the mixture is smooth. Separate 2 with a full tablespoon to coat the edge of the cake and divide the rest of the cream into 5 parts.

Place the first crust on the cake tray, coat with a fifth of the cream, then place the next crust and then the cream and so on, and place the last crust so that the flat (bottom) side comes up. Place baking paper and a book or container of water on it to flatten the cake under the load. Refrigerate for half an hour.

Coating

  • 3 tablespoons apricot jam
  • 1 tablespoon water

Heat the jam and water in a saucepan. Take the cake out of the fridge and remove the baking paper. Coat the surface of the back crust with a thin layer of jam. Coat the edge of the cake with the rest of the cream you set aside to coat the edges. Put the cake in the fridge for half an hour.

Parliament building

Glaze and decoration

  • 250 g powdered sugar
  • 2 tablespoons oil
  • 3 teaspoons lemon juice
  • 3 tablespoons boiling water
  • 50 g of melted dark chocolate
  • 100 g of coarsely ground roasted hazelnuts

Glue coarsely ground hazelnuts around the edge of the cake. Place the melted chocolate in a dressing bag (or a firmer bag to cut off the spitz) and prepare a toothpick or wooden skewer stick. Mix powdered sugar with water, oil and lemon juice. You will get a white glaze that should be neither too thin nor too thick. With the help of a heated and wet wide knife or spatula, spread the icing on top of the cake (do not immediately put the whole icing, for me part of the icing was excess). Immediately apply the melted chocolate in a circle on the glaze. Using a toothpick, make a decoration, a grid typical of an Esterhazy cake – pull the toothpick from the center to the edge of the cake and then from the edge to the center.

Balaton

Store the cake in the refrigerator. Leave at room temperature for about 10 minutes before serving. Apparently the cake is tastier the longer it stays – I failed to test, we ate the cake in one day.

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