ESTERHAZY CAKE

Ingredients

Cake layers

200 grams (7.05 ounces) egg whites
200 grams (7.05 ounces) nuts (100 grams almonds and 100 grams hazelnuts)
200 grams (7.05 ounces) sugar

Praline custard

200 grams (7.05 ounces) milk
60 grams (2.10 ounces) cream (33%)
50 grams (1.75 ounces) sugar
30 grams (1.05 ounces) corn starch
85 grams (3.00 ounces) egg yolks (approx. 5 yolks)
100 grams (3.55 ounces) hazelnut or almond praline
80 grams (2.80 ounces) milk chocolate
30 grams (1.05 ounces) Amaretto liquor
200 grams (7.05 ounces) butter

Praline

200 grams (7.05 ounces) sugar
150 grams (5.30 ounces) nuts
180 grams (6.35 ounces) white chocolate
60 grams (2.10 ounces) cream
chocolate for cake decorating

Equipment

Oven
Ensure your oven is preheated and maintains a consistent temperature for perfectly baked nut layers.
Hand mixer or stand mixer
Whipping the egg whites to a firm and shiny meringue is crucial, so a good mixer will save you time and effort.
Silicone baking mats
These mats are perfect for easy release of the praline and ensure even baking of the meringue layers.
Blender
A blender helps achieve a smooth praline custard, ensuring all ingredients are well incorporated.
20 cm (8 inch) cake circles
Using cake circles ensures your layers are uniform, which is key for the final presentation.
Skewer
A skewer is used for delicate chocolate drawing on the cake, adding a professional touch.

Instructions

Step 1

1. Preheat your oven to 150°C (302°F). Spread the 200 grams (7.05 ounces) of mixed nuts (100 grams almonds and 100 grams hazelnuts) on a baking sheet and roast them for about 15 minutes. Roasting the nuts enhances their flavor.

Step 2

2. Let the nuts cool and then grind them into fine crumbs using a food processor. Ensure they are finely ground for a smoother texture in the cake.

Step 3

3. Start whipping 200 grams (7.05 ounces) egg whites on a slow speed. Once a light foam forms, gradually add 200 grams (7.05 ounces) sugar while increasing the speed to medium. Continue whipping until the meringue is firm and shiny. A stable meringue is key to the cake’s structure.

Step 4

4. Gently fold in the ground nut flour into the meringue using a spatula.

Step 5

5. Preheat your oven to 180°C (356°F). Draw two 20 cm (8 inch) circles on parchment paper and spread the meringue mixture inside the circles. Bake for about 8 minutes. Repeat until you have 5-6 layers. Baking multiple layers ensures even baking.

Step 6

6. To make the Praline custard, heat 200 grams (7.05 ounces) milk and 60 grams (2.10 ounces) cream in a saucepan until just before boiling. Do not let the mixture boil; it should be just hot enough.

Step 7

7. In a separate bowl, whisk together 85 grams (3.00 ounces) egg yolks, 50 grams (1.75 ounces) sugar, and 30 grams (1.05 ounces) corn starch.

Step 8

8. Gradually pour the hot milk mixture into the yolk mixture while stirring continuously. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly until it thickens.

Step 9

9. Remove from heat and pour the custard into a tall glass or bowl. Add 100 grams (3.55 ounces) hazelnut or almond praline and 80 grams (2.80 ounces) milk chocolate, then blend until smooth.

Step 10

10. When the custard cools to 40°C (104°F), add 30 grams (1.05 ounces) Amaretto liquor and 200 grams (7.05 ounces) butter. Blend again until smooth. Cover with plastic wrap directly on the surface and refrigerate. Ensure it’s well-chilled before using.

Step 11

11. For the Praline, melt 200 grams (7.05 ounces) sugar in a saucepan over medium heat until it becomes an amber-colored liquid. Warm up 150 grams (5.30 ounces) nuts in a pan. Add the nuts to the melted sugar and stir for 2 minutes.

Step 12

12. Pour the nut mixture onto a silicone mat and let it harden. Once cool, break it into pieces and crush most of it into crumbs, reserving some for decoration. Crushed praline adds crunch and flavor to the cake.

Step 13

13. To assemble the cake, cover the cake layers with the praline custard and soak each layer with some hot apricot jam.

Step 14

14. Melt 180 grams (6.35 ounces) white chocolate and mix with 60 grams (2.10 ounces) hot cream. Stir until smooth and pour over the cake.

Step 15

15. Decorate the cake: Apply a spiral of dark chocolate and use a skewer to create a marbled effect. Decorations enhance the visual appeal.

Step 16

16. Your cake is ready to serve! Enjoy with a hot cup of tea or coffee! This cake is quite sweet, so serving with a less sweet beverage is ideal.

Servings

Indulge your senses 😋 with every bite of this exquisite cake. For a luxurious afternoon tea, pair a slice with a cup of aromatic Earl Grey or Darjeeling tea. 🍵 The nutty undertones of the cake complement the floral notes of the tea, creating a harmony of flavors that are soothing and satisfying.

Hosting a dinner party? 🍽️ Serve this cake as the grand finale to an elegant meal. The combination of creamy custard and crunchy praline is a match made in heaven. Accentuate the presentation with a drizzle of melted chocolate and a sprinkling of toasted nuts on the plate. Your guests will not only be mesmerized by the appearance but also delighted by the taste.

If you're feeling playful, cut the cake into mini portions and serve as part of a dessert platter. 🍰 Add some fresh fruits—such as raspberries or passion fruit—to balance the sweetness and add a pop of color. This versatile cake will be the centerpiece of your celebration, leaving everyone craving for more.

Variations

Gluten-Free Version 🌾🚫: Substitute the meringue base with a gluten-free flour mix for the nut layers. Ensure that all other ingredients, such as the praline and custard, are certified gluten-free. Enjoy the same rich flavors without the gluten!

Vegan Version 🌱🌼: Replace the egg whites with aquafaba (the liquid from a can of chickpeas) to create a whipped meringue. For the custard, use a combination of coconut cream and cornstarch, and substitute dairy with plant-based alternatives like almond milk and vegan butter. Use vegan chocolate and leave out the liquor or choose a vegan-friendly alternative. Indulge in the luxurious taste guilt-free.

Faq

How do I know when my meringue is whipped enough?
Your meringue is ready when it forms stiff peaks and has a glossy appearance. It should hold its shape when you lift the mixer.
Can I use pre-ground nut flour instead of grinding my own?
Yes, you can use pre-ground nut flour; just ensure it’s fresh and finely ground for the best texture.
How can I prevent the praline from sticking to the pan?
Using a silicone baking mat or parchment paper will make it easier to remove the praline once it hardens.
What's the best way to handle chocolate for decorating?
Melt the chocolate gently over a double boiler or in short bursts in the microwave, stirring frequently to avoid burning.
How can I ensure even layers in my cake?
Use a kitchen scale to evenly distribute the batter and a spatula to level the tops before baking.
What’s the secret to a smooth custard?
Consistently stirring the custard as it cooks and using a blender to combine ingredients will help achieve a silky texture.