Elegant Esterhazy Torte with Apricot Glaze
Experience the exquisite flavors of the traditional Esterhazy Torte, a stunning multi-layered dessert that hails from the grand cafes of Central Europe. This labor of love is composed of six delicate, thin layers of nut meringue made from ground hazelnuts and almonds, complemented by a luxuriously rich kirsch buttercream filling. Each layer is separated by this velvety buttercream, while the top is adorned with a glossy apricot glaze and finished with a refined faux fondant icing that features an elegant chocolate feather design. Perfect for special occasions, this torte not only delights the palate but also impresses the eye, making it a true centerpiece for any dessert table. Prepare it in advance and savor its intricate flavors and textures, which only improve after a day in the refrigerator.
N/A
Servings
275
Calories
19
Ingredients
Ingredients
Hazelnuts
0.5 (toasted and peeled (2 1/2 ounces))
Sliced Almonds
0.5 (natural or blanched (2 ounces))
Confectioners' Sugar
0.25
Large Egg Whites
5 (at room temperature)
Granulated Sugar
0.5
Milk
1 (divided)
Cornstarch
2 (tablespoons)
Granulated Sugar
0.67
Large Egg Yolks
2
Unsalted Butter
1 (cooled to room temperature (2 sticks, cut into small pieces))
Cognac or Golden Rum
2 (tablespoons)
Warm Apricot Jam or Apricot Glaze
0.25 (for layering)
Faux Fondant
1 (see recipe below)
Bittersweet Chocolate
1 (melted (1 ounce))
Sliced Almonds
0.5 (toasted (for garnish))
Confectioners' Sugar
1 (sifted)
Warm Water
1 (tablespoon)
Warm Water
2 (teaspoons)
Light Corn Syrup
2 (teaspoons)
Instructions
1
Preheat your oven to 350°F (175°C) and position a rack in the center. Grease a jelly-roll pan measuring 17 x 11 inches and line it with parchment paper, ensuring to cut slashes in the corners for better folding.
2
In a food processor, combine the hazelnuts, sliced almonds, and confectioners' sugar, processing until finely chopped. Alternatively, you can use pre-ground nuts.
3
In a large, clean bowl, whisk the egg whites until soft peaks form. Gradually add granulated sugar and continue to whisk until you achieve stiff, shiny peaks.
4
Gently fold the nut mixture into the whipped egg whites until well combined. Pour the batter into the prepared pan and spread it evenly.
5
Bake in the preheated oven for about 20 minutes or until golden brown. Once baked, flip the cake onto a cutting board, peel off the parchment, and allow it to cool completely. Trim the edges and cut the cake into six equal strips, each measuring 2 ¾ inches wide.
6
For the buttercream filling: In a heavy-bottomed saucepan, heat ¼ cup of milk. Whisk in the cornstarch until dissolved, then add sugar and egg yolks, followed by the remaining ¾ cup of milk. Cook over medium heat, whisking continuously until thickened. Once thick, transfer to a bowl set over ice to cool.
7
Using a hand-held mixer, gradually incorporate the butter into the cooled mixture, adding one tablespoon at a time, then stir in the cognac or rum.
8
To prepare the faux fondant icing: In a small saucepan, combine sifted confectioners' sugar, warm water, corn syrup, and mix over low heat just until warm (92°F to 95°F). Use immediately.
9
To assemble: Place the most attractive nut layer on a wire rack, smooth side facing up. Spread warm apricot jam over it, allowing it to rest for 15 minutes. Pour the warm fondant over the jam, letting any excess drip off, then pipe chocolate lines across the top and feather using a toothpick for an elegant design.
10
Layer the remaining nut layers with buttercream, applying about 3 tablespoons to each layer until they are stacked, finishing with a buttercream topping. Coat the sides with remaining buttercream and press toasted sliced almonds onto them.
11
Finally, place the iced layer on top. Refrigerate the completed torte uncovered for at least one hour before slicing to allow the flavors to meld.
Nutrition Information
21
Fat
20
Carbs
3.75
Protein
Frequently Asked Questions
Frequently Asked Questions
What is an Esterhazy Torte?
The Esterhazy Torte is a traditional multi-layered dessert originating from the grand cafes of Central Europe, featuring nut meringue and buttercream.
How many layers are in this Elegant Esterhazy Torte?
This recipe consists of six delicate, thin layers of nut meringue.
What types of nuts are used in the meringue?
The meringue layers are made from a blend of ground hazelnuts and almonds.
What kind of filling is used between the cake layers?
The layers are separated by a rich kirsch-flavored buttercream filling.
How is the top of the torte decorated?
The top is finished with a glossy apricot glaze and a faux fondant icing featuring a chocolate feather design.
What temperature should the oven be for baking the meringue?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
What size pan is needed for the nut meringue?
A jelly-roll pan measuring 17 x 11 inches is required.
How do I prepare the baking pan?
Grease the pan and line it with parchment paper, cutting slashes in the corners for better folding.
How long should the meringue be baked?
Bake the meringue for about 20 minutes or until it turns golden brown.
What should the consistency of the egg whites be for the meringue?
Whisk the egg whites until soft peaks form, then add sugar and whisk until they reach stiff, shiny peaks.
How are the cake layers formed after baking?
The baked cake is flipped, the parchment is removed, and it is cut into six equal strips measuring 2 3/4 inches wide.
How do I make the buttercream base?
Heat milk and whisk in cornstarch, sugar, and egg yolks, cooking until thickened.
What is the best way to cool the buttercream custard?
Transfer the cooked mixture to a bowl set over ice to cool it down quickly.
When do I add the butter to the buttercream filling?
Gradually incorporate the butter into the cooled custard mixture one tablespoon at a time.
What alcohols can be used to flavor the buttercream?
You can use cognac, golden rum, or kirsch to flavor the filling.
What are the ingredients for the faux fondant icing?
The icing is made from sifted confectioners' sugar, warm water, and light corn syrup.
What is the ideal temperature for applying the faux fondant?
The fondant should be warmed to between 92 degrees Fahrenheit and 95 degrees Fahrenheit.
How is the chocolate feather design created?
Pipe chocolate lines across the warm fondant and use a toothpick to create a feathered pattern.
What is the purpose of the apricot jam in this recipe?
Warm apricot jam or glaze is spread over the top layer to provide a smooth base for the fondant.
How are the sides of the torte finished?
The sides are coated with buttercream and pressed with toasted sliced almonds.
How long should the torte be refrigerated before serving?
Refrigerate the completed torte uncovered for at least one hour to allow flavors to meld.
Can this torte be made in advance?
Yes, the flavors and textures of the Esterhazy Torte actually improve after a day in the refrigerator.
What is the calorie count per serving?
Each serving contains approximately 275 calories.
How much fat is in one serving of the torte?
There are 21 grams of fat per serving.
What is the protein content of this dessert?
The torte provides 3.75 grams of protein per serving.
How many carbohydrates are in a serving?
There are 20 grams of carbohydrates per serving.
Should I use natural or blanched almonds?
You can use either natural or blanched sliced almonds for this recipe.
How do I prepare the hazelnuts?
Hazelnuts should be toasted and peeled before being processed into the meringue mixture.
What type of chocolate is recommended for the topping?
One ounce of melted bittersweet chocolate is used for the decorative lines.
Is the egg white mixture folded or stirred?
The nut mixture should be gently folded into the whipped egg whites to maintain volume.