Classic Hungarian Esterházy Nut Cake Recipe

Start by whipping **egg whites** with a *pinch of salt* to soft peaks. Gradually add sugar in two parts, continuing to whip until stiff peaks form.

In a separate bowl, mix **nut flour** and *cornstarch*. Gently fold this mixture into the meringue using a spatula.

Spoon the mixture onto parchment paper to form 5-6 disks, each about 18 centimeters (7 inches) in diameter.

**Bake** in a preheated oven at 170 degrees Celsius (340 Fahrenheit) for 15-20 minutes, or until *light golden brown*.

In a saucepan, combine **egg yolks**, sugar, cornstarch, milk, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens.

Let cool and then cover with plastic wrap directly touching the surface to prevent a skin from forming. Refrigerate until completely cooled.

In a bowl, whip **heavy cream** until *stiff peaks* form. Mix cold custard base with *pistachio paste* until smooth, then gently fold into whipped cream with a spatula.

To assemble, layer the nut disks with cream, leaving the top disk bare.

Melt **white chocolate** with cream, stirring until smooth and add food coloring if desired. Let it cool slightly before pouring over the cake, spreading evenly.

Melt **dark chocolate** and use it to create a spider web pattern on the surface if desired.

Finish by decorating the sides of the cake with **almond slices**.