The cake "Esterhazy", whose composition is mysteriously mysterious no less than the version of its origin, is an original dish of high Hungarian cuisine. It is a chocolate-almond cake made of biscuit cakes with layers of apricot jam, candied fruits, nuts and cream. This dessert is very popular in Hungary, Austria and Germany. According to one version, the name was coined in honor of the Hungarian Minister of Foreign Affairs during the Revolution (1848 - 1849) PalAntala Esterhazi.
How to cook a cake "Esterhazy"?
Ingredients:
- parchment paper;
- 300 grams of kernels of walnuts or hazelnuts;
- 10 proteins of chicken eggs;
- 300 g of sugar;
- 250 g of natural butter;
- 10 yolks of chicken eggs;
- 150 g of powdered sugar;
- pinch of ground vanilla or 1 packet of vanilla sugar;
- 2 spoons of cognac or apricot schnapps;
- 50-80 g of high-grade wheat flour;
- 250 ml of medium-fat milk;
- 100 g of white chocolate;
- 4 tablespoons of natural milk cream;
- 60-80 g of dark chocolate;
- 100 grams of ground almond almost to the flour.
Preparation:
The kernels of the nuts are slightly roasted in a dry frying pan over medium heat with intensive stirring with a spatula, then cooled and grinded with a coffee grinder or blender. Let us take egg whites into a stable, lush, foamy mass. Continuing to beat, gradually add sugar. Add the ground nuts to this mass and mix. On parchment paper, draw 6 circles with a diameter of about 22 cm.
We bake cakes
How to bake cakes of Esterhazy cake? Paper circles are decomposed into flat baking trays, oiled and with a relatively thin, if possible even layer, we distribute the prepared protein dough (shovel) on each of them. We bake cakes for 8-10 minutes at a temperature of 180 ° C until a pleasantly golden-brown hue. We turn the prepared cakes and immediately remove the paper circles. Now prepare the cream. Softened butter is poured into a lush mass (preferably a mixer or blender). We mix egg yolks with sugar powder and vanilla, gradually put in the flour. Pour the milk in a wet container (scoop), bring to a boil and, gradually pouring, mix with the yolk mass. Let's add cognac. For a short time we will weld this mass on the lowest heat, continuously stirring, until the thickening begins. Cool the cream (for this we put the scoop in a large container of water) and we'll take it with the addition of butter and half (50 grams) of almond flour.
Picking up the cake
Slightly cooled during the preparation of the cream of the cake will be laid out on top of each other, abundantly promazyvaya cream everyone. The top and side surface of the cake is also smeared with cream, but not abundantly. By the way, you can add a layer-another candied fruit or apricot jam to give a more multidimensional taste.
Prepare the glaze
Tile the white chocolate break into pieces, put them in a small container and melt (preferably in a water bath). Then add the cream and mix thoroughly. Evenly cover the surface of the cake with a glaze. Draw the picture. Dark chocolate melt (again in a water bath) and fill it with a pastry syringe or sachet (if the bag, then cut the tip so that a small hole is formed). On the surface of the cake, starting from the center, we put a chocolate pattern, for example, in the form of a spiral, then - from the center to the edge of 8 radial lines, thus segmenting the cake into 8 pieces.
We serve with coffee or tea.
Do not need condensed milk!
There are many opinions about the composition and proportions of the cream for the cake of Esterházy, the composition and proportions of the ingredients for the test are also very variable. But we must remember that the cream for a real, authentic cake "Esterhazy" does not include condensed milk. Cake with a cream based on condensed milk can be called anything, but not "Esterhazy"!