Esterhazy Torte (pronounced as ESS-ter-hah-zee TOR-tuh) is a traditional Central European dessert, a refined creation born in the heart of the former Habsburg Empire. Elegant and with a variety of textures, this sumptuous cake takes its name from the famous Hungarian noble family of the Esterházy princes, for whom it was created by Budapest pastry chefs.
The original Esterhazy cake recipe calls for five layers of hazelnut dacquoise (sometimes also made with walnuts or almonds) alternating with a soft rum-flavored buttercream. What makes it instantly recognizable, however, is the characteristic white icing on top, decorated with the unmistakable chocolate spiderweb pattern, which makes the whole thing particularly refined and spectacular.
Slightly elaborate but irresistible, Esterhazy cake is perfect for a party buffet, a birthday party, or to wow guests at the end of a special dinner.
Esterhazy Torte's History and Origins
The Esterházy torte is a classic Hungarian dessert with origins dating back to the 19th century, during the height of the Austro-Hungarian Empire. It was named after Prince Paul III Anton Esterházy de Galántha, a Hungarian nobleman and diplomat, although the exact creator of the cake remains uncertain. The dessert was likely developed by pastry chefs in Budapest who wanted to create an elegant cake worthy of aristocratic tables. Traditionally made with layers of almond or walnut meringue sponge, buttercream flavored with vanilla and cognac, and a distinctive white fondant glaze decorated with chocolate stripes, the Esterházy torte reflects the refined pastry culture of Central Europe. Over time, it spread beyond Hungary into Austria and neighboring countries, becoming a beloved symbol of Austro-Hungarian confectionery and a staple in European cafés.
Esterhazy Torte Variations
If you like, you can also make the daquoise base with a mix of walnuts and almonds, or you can flavor the buttercream with the seeds of a vanilla pod or a pinch of cinnamon. Instead of rum, you can use brandy or kirsch, while if you have children among your guests, you can omit the alcohol from the recipe.
Storage Instructions
Esterhazy cake can be stored in the refrigerator, in an airtight container, for up to 3-4 days.
Ingredients
How to Make Esterhazy Torte
To make Esterhazy cake at home, first prepare the dacquoise: collect the egg whites, the grated lemon zest and the icing sugar in a bowl.
To make Esterhazy cake at home, first prepare the dacquoise: collect the egg whites, the grated lemon zest and the icing sugar in a bowl.
Whisk the egg whites until stiff using a pair of electric whisks.
Whisk the egg whites until stiff using a pair of electric whisks.
Add the hazelnut flour and mix gently with a spatula, using movements from the bottom up so as not to deflate the mixture.
Add the hazelnut flour and mix gently with a spatula, using movements from the bottom up so as not to deflate the mixture.
Using a piping bag, form two 18cm diameter discs on a baking tray lined with baking paper, then put everything in a hot oven at 355°F/180°C and leave to cook for about 10 minutes.
Using a piping bag, form two 18cm diameter discs on a baking tray lined with baking paper, then put everything in a hot oven at 355°F/180°C and leave to cook for about 10 minutes.
Once the time has passed, remove the dacquoise from the oven and let it cool, then make 3 more discs of the same size with the remaining dough and bake for the same amount of time.
Once the time has passed, remove the dacquoise from the oven and let it cool, then make 3 more discs of the same size with the remaining dough and bake for the same amount of time.
Prepare the cream. Place the soft butter, granulated sugar and egg yolks in a thick-bottomed saucepan.
Prepare the cream. Place the soft butter, granulated sugar and egg yolks in a thick-bottomed saucepan.
Whip everything together with a pair of electric whisks.
Whip everything together with a pair of electric whisks.
Pour in the milk slowly and the rum.
Pour in the milk slowly and the rum.
Finally, add the sifted flour.
Finally, add the sifted flour.
Place on the heat and let it cook on a low flame until you obtain a cream of the right density.
Place on the heat and let it cook on a low flame until you obtain a cream of the right density.
Once ready, transfer the cream into a baking dish, cover with cling film in contact with the surface and let it cool.
Once ready, transfer the cream into a baking dish, cover with cling film in contact with the surface and let it cool.
Make a dollop of cream in the center of a serving dish: it will be used to keep the base of the cake still.
Make a dollop of cream in the center of a serving dish: it will be used to keep the base of the cake still.
Cover with the first dacquoise disc and fill with plenty of cream, then proceed to alternate the layers, finishing with a hazelnut daquoise disc: keep a little cream aside for the finishing touch.
Cover with the first dacquoise disc and fill with plenty of cream, then proceed to alternate the layers, finishing with a hazelnut daquoise disc: keep a little cream aside for the finishing touch.
Prepare the icing: mix the icing sugar with the egg white and lemon juice in a bowl.
Prepare the icing: mix the icing sugar with the egg white and lemon juice in a bowl.
Pour the resulting liquid icing onto the surface of the cake, then cover the edges with the remaining cream and adhere the flaked almonds.
Pour the resulting liquid icing onto the surface of the cake, then cover the edges with the remaining cream and adhere the flaked almonds.
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Using a piping bag, make concentric circles with the melted chocolate.
Using a piping bag, make concentric circles with the melted chocolate.
Draw a spider web by passing a wooden toothpick from the center towards the edges of the cake, then let everything set in the fridge for at least 2 hours before serving.
Draw a spider web by passing a wooden toothpick from the center towards the edges of the cake, then let everything set in the fridge for at least 2 hours before serving.
Bring Esterhazy cake to the table, cut it into slices and serve. Enjoy!
Bring Esterhazy cake to the table, cut it into slices and serve. Enjoy!
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