Prague, Medovik, Napoleon, bird's milk"," Zakher "," Pani Walevska "," Esterhazy "- if you are looking for" recipes from Seleznev ", in the new cookbook" Classic Cakes and Pastries "you will find best cakes famous Russian pastry chef. We share three hits from the book - Alexander Seleznev explains step by step how to cook incredibly delicious “Swiss apple cake", "German cheese cake" and " Chocolate cake"Prince William".

Swiss Apple Cake

Editor’s Note: Simple, apple-flavored and crunchy, this cake reminds of breakfast on a balcony or terrace with an open window, when sunny weather already allows you to spend time outdoors with a cup of hot tea or coffee. By the way, the remaining apple filling with raisins and nuts can be used the next day - put on hot toast for breakfast or for an afternoon snack.

Ingredients:

300 g flour
200 g margarine
100 g sugar
1.5 eggs
500 g dry peas or beans

For apple filling:

1 kg firm green apples (granny smith)
85 g butter
100 g sugar
150 g raisins
1 teaspoon of cinnamon
grated zest of 0.5 lemon

For walnut mass:

100 g peeled walnuts
100 g granulated sugar
60 g flour
2.5 eggs
30 ml of water
120 g butter
0.5 tsp vanilla sugar
a pinch of salt

Combine margarine with granulated sugar and beat until white for 5 minutes. Without stopping whisking, add the sifted flour in small portions, and then the eggs. We knead the dough. Ready dough put in the refrigerator for 30 minutes.
Roll out the cooled dough and put it in a round corrugated form, covered with parchment paper, 26 cm in diameter, 2.5 cm high.Cover with another layer parchment paper and top with peas or beans. We bake in an oven preheated to 200 ° C for 25-30 minutes. Then we take out the peas, and the base from shortcrust pastry leave in the form.
Peel the apples and cut them into slices. Sprinkle with sugar, cinnamon and grated lemon zest. Bring the butter to a boil, add the apples and simmer over medium heat for 10 minutes. Cool and place in a colander. Add raisins to the apple mass, mix and spread in a shortcrust pastry base.

Combine butter with sugar, vanilla sugar, salt and beat until white for 5 minutes. Add chopped nuts, mix. After that, we introduce eggs into the mass and, last of all, sifted flour and water. Put the finished nut mass on top of the apple filling and level it. We bake in an oven preheated to 200 ° C for 30 minutes.

German cheese cake

Editor’s Note: semolina with corn flour create a delicately thick texture, whipped whites create fluffiness, and rum or cognac in combination with curd mass and lemon zest will add aromatic juiciness to the cake.

Ingredients

250 g margarine
250 g granulated sugar
4 yolks
4 squirrels
2 tbsp. spoons of rum (or brandy)
zest of 0.5 lemon
125 g semolina
1 teaspoon baking powder
0.5 tbsp. tablespoons of cornstarch
1 tsp vanilla sugar
750 g homemade cottage cheese
a pinch of salt
100 g cream cheese
fresh berries strawberry

Beat the margarine and half of the granulated sugar until white with a mixer. Without stopping whipping, add the yolks one at a time, then rum and grated lemon zest. Semolina mix with baking powder, salt, vanilla sugar and cornstarch. Add to the mass and mix. Separately, using a mixer, beat the whites with the remaining sugar until the sugar is completely dissolved. Gently add the whipped egg whites and cottage cheese to the dough and mix.
Put in a round shape and bake in an oven preheated to 175 ° C for 1 hour. The cooking time can be extended if necessary. We take the finished cake out of the mold and cool it. For decoration: beat cream cheese with a mixer for 1 minute and place it from a pastry bag on top of the cake. Cut the strawberries in half and put them on top of the cheese.

Prince William Chocolate Cake

From the Editor: One of the easiest cakes in the book to make - even a child can handle it. You don't need an oven, but high-quality dark chocolate does. For speed, you can put the cake in the refrigerator to freeze. If you are afraid that a raw egg may be dangerous without baking, substitute 1 small banana mashed potatoes, or flaxseed flour(Dissolve 1 tablespoon flour in 2 tablespoons hot water).

Hungarian chocolate nut cake Esterhazy is named after the Minister of Foreign Affairs of the Austrian Monarchy, Pal Antal Esterhazy. He lived in the 19th century and was a great gourmet, so, probably, the pastry chefs named the dessert in his honor. If you are lucky enough to visit Hungary, be sure to try this legendary delicacy, which only confectioneries and restaurants of the Esterhazy chain have the right to prepare and sell. Of course, the recipe for the cake is kept secret, but people somehow learned some of the intricacies of its preparation, because all the secret one day becomes clear ... Let's try to make the classic Esterhazy cake at home. See for yourself how delicious it is!

"Esterhazy": nutty tenderness

Crispy nut cakes, moderately sweet and melting in the mouth, are a characteristic of the Hungarian dessert. Yes, the Esterhazy cake does not contain flour, so it can be considered dietary. To prepare the dough egg whites whisk into a stiff froth with sugar and nut crumbs, but you can find flour and butter in some recipes. For exquisite aroma nut liqueur, amaretto or baileys are often added to the dough, as well as spices such as cinnamon and vanilla.

5-6 cakes are baked, which are coated with custard or butter-custard, and the cake is covered on top chocolate icing... You can add a little cognac or liqueur to the cream for aroma and flavor. Another feature of "Esterhazy" is the application of a pattern in the form of a spiral ornament on the glaze - from the center to the edges of the cake. For this reason, the dessert is sometimes called the "Spider Web". After that, with a toothpick, lines are drawn, diverging from the center, like the sun's rays.

The cake is decorated with almond petals, nuts and chocolate and must be soaked in the refrigerator.

How to peel nuts

Walnuts and hazelnuts can be easily removed from the husk if they are soaked in boiling water for 5 minutes, however, after that it is necessary to dry the nuts in the air, otherwise the kernels cannot be ground into crumbs. The husks are easily separated if the nuts are fried in a pan for 5 minutes or baked in the oven for 10 minutes at a temperature of 150 ° C. Stir the nuts in a frying pan, but it is not necessary to do this in the oven. After roasting, put the nuts on a towel, let them cool and rub between your palms - the skin will easily come off the kernels!

You will have to tinker with a little longer. First, it is poured with boiling water for 15 minutes, and then washed under cold water in a colander - 3 minutes, not less. After that, it is enough to lightly press your fingers on the nut so that it pops out of the peel. You can do it even easier by soaking the almonds overnight - the result will be the same. All you have to do is dry the nuts in the oven at 80 ° C - until they become crispy again - or roast them for 10 minutes at 180 ° C. Don't forget to stir!

Beat the whites correctly!

It is best if you beat the egg whites at room temperature, as this makes them more airy. However, since it is easier to separate the whites from the yolks in a cold state, it is recommended to do this first, and then leave the whites at room temperature to warm them up a little. The dishes should be well washed and dried, as the main enemies of stable protein foam are fat and excess moisture. For this reason, it is not recommended to use plastic with a porous structure. An oil film may remain in the depths of the pores, which will prevent stable peaks from being obtained.

For the density of the protein mass, at the very beginning, a pinch of salt is added to the proteins or at the very end - a pinch citric acid... It is better to add sugar not immediately, but when the proteins beat until thick foam.

At first, the whipping speed should be minimal, but then it should be increased to medium. As soon as the mass becomes shiny and dense, and the peaks hold their shape, turn off the mixer!

If you do not want to chop the nuts, use ready-made almond flour - this will make your life much easier and make the cakes more homogeneous, since it is not always possible to turn nuts into dust at home.

V classic recipes For the Esterhazy cake, fondant is made to decorate the top cake, but it is too complicated, so modern pastry chefs prefer to use melted - it's quick and tasty! If you do decide to make the icing, add a little lemon juice- a hint of sourness will not hurt and will make the cake more exquisite. Likewise, you can use peanut butter instead of custard.

It often happens that by removing the cakes from the baking sheet, you can break them. Don't worry - they stick together easily with cream! That is why paper circles are used for baking, and not a form from which it is almost impossible to pull out a nut crust.

There is one subtlety so that the fondant covers the cake evenly. First, a little water is added to the apricot or peach jam, after that the jam is whipped and a thin layer is applied to the top and sides of the cake. After drying, you can apply the fondant - and it will lay flat and beautiful!

Cooking Esterhazy cake: a step by step recipe

We suggest making a Hungarian nut cake at home. Of course, you will have to make an effort, but the result is worth it, because the taste of the dessert is so pleasant and unusual that you will fall in love with it at first sight!

Let's prepare the ingredients.

For cakes:

• 9 egg whites
• 250 g sugar
• 250 g walnuts
• 0.5 tsp cinnamon
• a pinch of salt

For the cream:

• 200 ml milk
• 100 g sugar
• 2 eggs
• 20 g cornstarch
• 20 g flour
• 200 g boiled condensed milk
• 200 g butter
• 1 tsp vanilla sugar

To decorate the cake:

• 200 g white chocolate
• 50 g dark chocolate
• 50 g walnuts or almond petals

Cooking steps:

1. Fry in a pan walnuts, after which they are easily peeled off.
2. Grind the nuts in a blender until very fine.
3. Whisk the whites with a pinch of salt until a firm foam.
4. Add sugar in small portions while continuing to beat.
5. When the protein mass becomes dense and holds its shape well, add cinnamon and nuts into it.
6. Stir the dough gently, trying to keep it light and airy.
7. On baking paper draw a circle with a diameter of 20-25 cm.
8. Spoon the dough on top of it and flatten. Distribute the mass in such a way that it is enough for 4-6 cakes.
9. Bake the cakes for 25-30 minutes at 160 ° C.
10. Whisk eggs and sugar to create a cream.
11. Add to egg mixture starch and flour, stir well.
12. Heat the vanilla sugar milk.
13. Pour some of the warm milk into the cream in a thin stream and stir.
14. Bring the remaining milk to a boil.
15. Pour the sweet egg mass into the milk in small portions, stirring constantly.
16. Bring the cream to a boil, remove from heat and cool.
17. Whisk soft butter with boiled condensed milk.
18. Pour in cooled down gradually custard, continuing to mix until smooth.
19. Layer cream over the meringue layers, including the top crust.
20. Spread the cream over the sides of the cake.
21. Melt the white chocolate in a water bath.
22. Pour chocolate over the top of the cake.
23. Melt the dark chocolate in a water bath.
24. Fill a pastry bag with dark chocolate and draw a spiral from the middle to the edges of the top crust.
25. Using a toothpick or knife, draw lines from the center to the edges of the cake, and between them draw lines from the edges of the cake to the middle.
26. Decorate the sides of the cake with nut crumbs or almond petals.
27. Refrigerate the cake overnight.

Some people with a sweet tooth argue that Esterhazy is best eaten on the day of preparation, as the nut crusts can become too creamy and lose their crunchy texture. However, it all depends on your taste, because someone, on the contrary, likes a soft cake.

"Esterhazy" with hazelnuts

The taste of this cake is especially delicate and noble - and all thanks to the hazelnuts! You will certainly like so much exquisite delicacy, and if you have already roughly understood how dessert is prepared, it will be much easier for you ...

For the test:

• 8 eggs
• 300 g sugar
• 300 g chopped hazelnuts

For the cream:

• 200 ml milk
• 100 g sugar
• 2 yolks
• 1 tsp vanilla sugar
• 1 tbsp. l. flour
• 300 g butter
• 300 g condensed milk

For decoration:

• 50 g dark chocolate
• 2 tbsp. l. cream
• 50 g almond petals

Fry the hazelnuts, remove the husks from the nuts and grind them in a blender. Beat the whites, gradually adding sugar, until the mixture is thick and fluffy. At the very end, add the nuts and mix well.

On baking paper, draw a circle up to 25 cm in diameter and spread the dough over it. Bake the cake for half an hour at 130 ° C, then cool and carefully remove it from the paper. Bake as many cakes as you can and cover them with cream.

The cream is prepared like this. Combine the yolks with flour, sugar and vanilla sugar and grind well. Boil the milk and pour in a thin stream into the yolks, stirring occasionally. Boil the cream for 5 minutes, cool, mix with soft butter and condensed milk. Beat the cream with a mixer until fluffy.

When the whole cake, including its sides, is smeared with cream, it remains to decorate it. Melt the chocolate in a water bath and mix it with the cream. Fill a pastry bag with chocolate and draw a spiral on the surface of the cake from the center to the edges. After that, draw the rays from the center with a knife - you should get a "cobweb". Decorate the sides with almond petals. Put the cake in the refrigerator for 3 hours and invite your guests for a tasting! This Esterhazy cake recipe is very simple and is suitable for inexperienced pastry chefs who are just learning how to cook.

Almond flavor

And this recipe with notes of amaretto will decorate any festive table... Making a cake is a pleasure, and it always turns out to be a delightful masterpiece!

Here's what you need:

For the test:

• 8 proteins
• 200 g sugar
• 200 g almond flour, for the preparation of which take 200 g of almonds and a pinch of salt and cinnamon
• zest of 1 lemon

For the cream:

• 8 yolks
• 150 g sugar
• 300 ml milk
• 200 g butter
• 1 tbsp. l. flour
• 60 g of any fruit liqueur

For decoration:

• 150 g apricot jam or any fruit and berry jam
• 200 g white chocolate
• 50 g dark chocolate
• 5 tbsp. l. whipped cream
• 2 tbsp. l. rum
• 120 g almond petals

Remove the husk from the almonds using one of the methods suggested in the article, dry the nuts and grind them in a coffee grinder or blender with a pinch of salt and cinnamon. Sift the flour through a sieve so that not a single grain is left!

Whisk in the egg whites, gradually adding sugar, and add the lemon zest at the end. Mix protein mass and half the flour, stir gently and add the remaining almond flour.

Make patterns on the baking parchment by attaching a plate of the correct size to them. Divide the dough into five parts and spread them according to patterns, and then bake the cakes for 10 minutes at 180 ° C - until golden brown.

While the cakes are cooling, prepare the cream according to traditional recipe... Combine the yolks, sugar and flour, and then add the freshly boiled milk to them, stirring constantly. Bring the mixture to a boil, cool, mix with soft butter and pour in the liquor.

Coat the cakes with cream, and cover the top cake apricot jam... For the white frosting, melt the white chocolate in a bain-marie, add the whipped cream and rum, and stir well.

Pour the white frosting over the top crust and, while it hardens, melt the dark chocolate, fill a pastry syringe or bag with it, and then draw a spiral from the middle of the crust to the edges. Draw lines with a toothpick from the middle of the cake in the form of sun rays. This unique pattern made Esterhazy such a recognizable dessert.

Sprinkle the edges of the cake with toasted almond petals and put it in the cold for 20 hours. You want to try this confectionery miracle only in the company of friends and very close people, so as not to miss a single precious moment of pleasure ...

Look for Esterhazy cake recipes on Julia Vysotskaya's website. Many readers post their findings and discoveries, generously sharing their experience and knowledge. Join our sweet tooth club and try to create in the kitchen, with which life becomes even sweeter!

Each housewife has several favorite recipes that have become a kind of "visiting card". Do you want to diversify your sweet table and learn something fundamentally new? Learn to make Esterhazy cake, which is very popular in European restaurants.

The history of the classic Esterhazy cake

The right to own this Esterhazy cake recipe national cuisine disputed by Hungarians, Belgians and Swiss. This is because it was named in honor of a famous person - Prince Pal Antal Esterhazy (1776-1866), diplomat, minister of foreign affairs, member of the Hungarian Academy of Sciences. This person, Hungarian by nationality and origin, lived and worked in Belgium, then in Switzerland.

A distinctive feature of the Esterhazy cake is the pattern on the surface

As you travel to European cities, the guides will tell you several different stories of the origin of the cake recipe. Someone claims that it was invented by the personal chef of the Esterhazy family especially for official receptions and named it after his benefactor. Others say that Pal Antal himself was a big fan of cooking and experimenting with food and created this cake for his son's birthday.

A distinctive feature of the Esterhazy cake design is the pattern on the glaze. It resembles the ornament of an Arab headscarf, the so-called arafatka. Traditionally, the cake is made from several cakes and a delicate cream, to which cognac is sometimes added. One of the main ingredients is nuts, mostly almonds, but walnuts or hazelnuts are allowed. And, of course, chocolate - it is impossible to imagine European desserts without it.

Ingredients

The traditional recipe includes cake dough, cream and cake decorating. For the cakes you will need:

• egg whites;
• almonds (can be replaced with walnuts or hazelnuts);
• sugar.

For the cream:

• egg yolks;
• sugar;
• milk;
• starch;
• butter;
• condensed milk.

Esterhazy cake cream options may be different. For example, you can use not boiled condensed milk, but praline - caramel made from nuts and sugar. However, in this case you will have to tinker: making pralines is not very easy.

The main ingredient of the cake is nuts

To decorate the cake you will need:

• White chocolate;
• black chocolate;
• cream;
• almond petals (or other chopped nuts).

The number of ingredients and their proportional ratio depends on the size of the cake and the number of cakes.

Cooking dessert at home (with photo)

This step by step recipe It is designed for a cake weighing about 1200 grams and a diameter of 18 cm. It can be jokingly called “everything at 200” - that is how much should be a gram of each ingredient. So, you will need:

• egg white - 200 ml;
• sugar - 200 g;
• fried hazelnuts - 200 g;
• custard - 200 g;
• boiled condensed milk - 200 g;
• butter - 200 g.

Note! To get 200 g of protein, you need 5-7 chicken eggs... Weight directly depends on the category of eggs. For example, C0 is exactly 5 proteins.

Prepare the cream first. It should be cool by the time you make the cakes. Take the products:

• 2 egg yolks;
• 200 ml of milk;
• 2 tablespoons of sugar;
• 8 g vanilla sugar;
• 1 heaped tablespoon of flour.

This amount of sugar is enough to grind the egg yolks, making the custard unsweetened. Don't worry: the main sweetness is in the cakes, boiled condensed milk and praline.

1. Boil the milk. Mash the yolks thoroughly with flour and sugar. Add some milk, stir. Combine the mixture with the rest of the milk on the stove, gradually adding flour and vanilla sugar. Stir the mixture constantly with a whisk and bring it to readiness for 1 minute. Cool it down.
2. While the cream is cooling, prepare the cakes. Beat the whites with a mixer or blender at maximum speed. Add sugar gradually and continue beating until a firm, strong foam forms.

   

   Make a crust dough with egg whites, sugar and nuts

3. Grind the nuts in a meat grinder or blender. Add them to the whipped egg whites, mix thoroughly until you get homogeneous mass.
4. Get some baking parchment paper. Draw 18 cm circles on it, using a plate, for example. There should be 8 of them.

   

   Prepare parchment, draw circles for cake layers on it

5. Put the protein mass in the center of each circle and distribute evenly to the borders. Send to an oven preheated to 160 degrees.

   

   Spread the dough gently around the edges of the circles.

6. Ready-made cakes, if you did everything right, will be light and dry, they will easily come off the paper. If they are not ready, you can return them to the oven for a few minutes or leave them to dry. But in no case do not stack the cakes on top of each other until they cool completely - they are very fragile.

   

   Ready-made cake layers

7. Now whisk the butter, add praline or boiled condensed milk (they should be at room temperature) and custard, beat until smooth.
8. Assemble the cake, layer each cake layer with a small amount of cream. Don't forget to coat the sides as well. Put the finished cake in the refrigerator, and after an hour, when the cream hardens, decorate with icing.

   

   Assemble the cake by spreading cream over each cake.

Julia Vysotskaya, a famous TV presenter specializing in cooking, advises to bake several cakes at once. If you have a large electric oven, you can cook 4 cakes at a time: two on the top wire rack and two on the bottom rack. Swap them after 13 minutes.

Another tip from Julia: use praline to create a cake. Take the time, it's worth it. Take 100 g of sugar and 100 g of roasted ground hazelnuts, pour everything into a bowl and heat, stirring carefully, until all the sugar is melted and caramelized. Pour the mixture onto paper (be careful, the mixture is very hot), smooth, cool. When the mass is completely solidified, break it into pieces and grind into a paste using a blender or coffee grinder.

Esterhazy video recipe

The traditional pattern on the Esterhazy cake is a kind of cobweb on a light background. She is drawn with dark chocolate on white. How to do it correctly? Melt 100 g of white chocolate, mix with 2 tablespoons of cream of any fat content and apply to the surface of the cake. Now melt 50 g of dark chocolate and 1 tablespoon of cream.

Fold the mixture into a pastry bag and apply it in a spiral pattern to the surface of the cake, starting from the center. Use a toothpick to draw lines from the center to the edge. Thus, you will "divide" the cake into 4 parts, then another half of each quarter. Draw a few more lines to divide each resulting piece in two more.

Apply the traditional pattern to the Esterhazy cake carefully, take your time. Use a piping bag and toothpick

Esterhazy cake should be eaten on the same day it was prepared. Before serving, be sure to keep the dessert in the refrigerator: heat is contraindicated for it. The cakes are quickly soaked in the melted cream and become soft, and this must not be allowed.

You can bake Esterhazy cake in almost any size. Let's say you want a dessert with a diameter of 28 cm. To do this, draw corresponding circles on the parchment. It is advisable to put something dense under the paper so that you can easily bring such a wide sheet of dough to the oven. If you use the same amount of food as indicated in the recipe, you will end up with fewer cakes. You can increase the proportions a little to make the cake big and tall.

Spread the cake dough in a thin layer over the parchment. First, place the sheet on the wire rack with the dough side up. When the cake is baked, turn it upside down with the parchment.

Features of the preparation of esterhazy cakes

There is still debate: which appeared earlier - esterhazy cake or cake? Making homemade cakes is different from making a cake.

For a cake, you need 5 to 8 layers. Only 1 cake is involved in the cake, so this option is considered less expensive, especially in terms of cooking time.

Esterhazy cakes are easier to prepare than cake

The crust is baked on a piece of parchment, greased with butter, and takes up the entire baking sheet. That is, you do not need to draw circles and observe boundaries, the dough is evenly distributed over the surface. Bake for 20 minutes at 180 degrees, then remove, cool and remove the parchment. Cut the finished cake into several equal even strips. They will need to be folded with each other, smearing with cream.

It is also easier to draw a traditional pattern on a cake than on a cake: just draw a few stripes of dark chocolate and "cross" them across with a toothpick.

Step-by-step recipe for esterhazy cake

Try making a classic brownie if you think the cake is too complicated.

For the cake:

• hazelnuts - 75 g;
• almonds - 40 g;
• egg whites - 5 pcs;
• icing sugar - 35 g;
• sugar - 100 g.

For the cream:

• milk - 250 ml;
• egg yolks - 2 pcs;
• sugar - 150 g;
• starch - 2 tablespoons;
• butter - 200 g;
• rum, cognac or cherry tincture- 2 tablespoons;
• apricot jam- 50 g.

For glaze:

• white chocolate - 70 g;
• dark chocolate - 50 g;
• butter - 1 teaspoon.

1. Chop the nuts, mix them with powdered sugar. Whisk the whites into a firm foam, adding the sugar. Combine chopped nuts and proteins in several steps, mix with a spatula.

   

   Make the cake dough

2. Put parchment on a baking sheet, brush it with butter. Spread the dough over the surface. Bake for 20 minutes at 180 degrees.
3. Remove the baking sheet, place on another flat surface ready-made cake and remove the parchment from it. Do this carefully so as not to break the cake. Leave to cool for a while.

   

   Baked cake crust

4. Prepare the cream. Combine milk, starch, yolks and sugar. Bring to a homogeneous consistency and place over medium heat. Bring to a boil, stirring constantly, and cook until thickened. Remove from heat and continue stirring for a couple of minutes. Pour the cream into a shallow dish and let cool.

   

   Esterhazy cake cream

5. Cut the cake into 6 equal strips. Heat the apricot jam slightly and apply it thickly to one of the strips. Leave it on for 15 minutes.

   

   Cut the cake into several strips

6. Melt the butter and white chocolate in a water bath. Stir constantly. Apply the resulting mass to a strip of jam, smooth.

   

   Cover one of the strips with a layer of jam and white chocolate icing.

7. Melt the dark chocolate. An important condition: Spread the chocolate on the strips over the white frosting until it cures.

   

   Paint with dark chocolate

8. For the cream, beat the butter for 2 minutes. Add to it gradually, in several passes, the finished custard. Add cognac, rum or tincture at the end. Apply the ready-made cream to the strips of the cake, stacking them on top of each other. Place a strip of chocolate icing on top.
9. Lubricate the sides with cream and sprinkle with almonds. Put the cake blank in the refrigerator for a couple of hours, then cut into several pieces and serve.

Do you want to attend a fabulous ball without leaving your home? Then get ready to taste the most exquisite dessert in Europe - Esterhazy cake. Its recipe is still a mystery, but we will try to open the veil of secrecy.

This cake was first prepared in the 19th century and named after the prince and diplomat Esterhazy. Since then, pastry chefs all over the world have puzzled over the secret. original recipe and composed their own variations.

Esterhazy cake - classic recipe

This recipe is suitable not only for a social event, but also for romantic dinner for two. If you're making it for your significant other, garnish the cake with fresh strawberries or place a chocolate heart in the center.

Cake ingredients

• Egg white - 6 pcs.
• Almonds - 180 gr
• Sugar - 180 gr

1. Cook the almonds in the oven until golden brown. Grind the nuts in a blender. Whisk the egg whites until stiff. Without turning off the mixer, gradually add sugar and continue beating until the whites hold their shape. Add ground almonds and stir gently.
2. Line a baking sheet with parchment, lightly grease it with oil. Lay out the dough and spread it in a thin layer over the surface. You can bake several cakes in a circle or make one large rectangular base to cut into pieces when assembling. It all depends on your imagination and how you want to see the cake in the end.
3. You need to bake the cakes in a well-heated oven at a temperature of 160-180 degrees.

Ingredients for the cream

• Egg yolks - 6 pcs.
• Butter - 270 gr
• Milk - 0.8 cups
• Sugar - 90 gr
• Vanilla sugar - 1 sachet
• Cognac - 3 tablespoons
• White chocolate - 180 gr
• Dark chocolate - 45 gr

1. Mash the yolks with sugar and vanilla, add three tablespoons of milk. Heat the remaining milk in a heavy-bottomed saucepan. Gradually add the yolk mixture to the warm milk. Stir constantly and turn off the heat as soon as the cream begins to boil. Refrigerate and refrigerate.
2. Add soft butter to the chilled cream. It should be at room temperature. Beat the cream with a mixer until a homogeneous air mass, and at the very end put three tablespoons of brandy.
3. Assemble the cake, covering each cake with cream. In a water bath, boil the white chocolate twice and pour it over the top layer of the cake. Spread over the entire surface, not forgetting about the sides.
4. Boil the dark chocolate twice in the same way. Make a small bag of parchment, place the chocolate in it, cut off the tip, and draw thin lines. This is the most pleasant moment, because you can endlessly fantasize and come up with new options for decorating the cake. For example, draw a spiral from the center on round cakes, or draw several diagonal lines. The main thing is, do not waste time to white glaze did not have time to grab. After all the lines are ready, take a knife or knitting needle and make patterns on the cake.
5. 8. It remains only to sprinkle the sides of the cake with almond crumbs. You can buy it or make it yourself. To do this, soak the almonds in warm water for 20 minutes, peel and cut into thin slices with a knife, or grind them in a blender.

Esterhazy cake - recipe with raspberry jam

And this option is suitable for working ladies. It may be far from the original, but such a cake will brighten any evening. Even if it's a hard day's evening.

• Ready puff yeast-free dough- 1 package
• Raspberry jam
• Powdered sugar - 1 glass
• Vanillin - 2 teaspoons
• Milk - a few tablespoons
• Dark chocolate shaved - 1/4 cup
• Warm butter - 1 teaspoon

1. Roll out the dough into three 20 cm wide squares. Line a baking sheet with parchment and lay the cakes. Puncture every inch with a fork over the entire surface of the dough and refrigerate for 10 minutes. Puff pastry it is better to bake cold.
2. Cover the cakes with another layer of parchment and place a second baking sheet on top of it. This will prevent the dough from rising too high when baking, and the cakes will be thin and crispy.
3. Bake the cakes for 15 minutes at 220 degrees. then remove the top baking sheet and parchment, reduce the temperature to 180 degrees and leave the dough in the oven for another 5 minutes. Let the cakes cool before assembling.
4. For icing, mix 4 cups icing sugar, 1 glass of butter, vanillin and a couple of tablespoons of milk. Whisk until smooth; if the icing is too thick, add more milk.
5. Assemble the cake, covering each crust first with icing, then with a layer raspberry jam... It is better to cover the cakes in the middle of the cake with icing on both sides, so that the jam is between two layers of icing.
6. Melt the dark chocolate, add the butter and stir. Fill the top of the cake with white frosting, and draw thin lines with darker frosting. Draw across the lines with your knife to create the Esterhazy cake pattern.
7. Put the cake in the refrigerator for a couple of hours before having tea.

Interesting articles

Dessert connoisseurs with history and unusual recipes hit the right place, because today we will bake amazing cake Esterhazy. It cannot be said that famous dessert easy to make at home, but what is delicious is for sure. Crispy cakes, delicate cream muslin with praline, a cobweb pattern on the surface, highlight the delicacy among fellows.

I love dishes with a history, and I never miss an opportunity to talk about their origins. Belgium, Austria, Switzerland declared their rights to the championship. It is absolutely reliably known that the cake got its name thanks to the Hungarian diplomat of the eminent princely family of Pala Antala Esterhazy. In the middle of the 19th century, a noble aristocrat served as the Minister of Foreign Affairs of Hungary. Moreover, the prince lived not only in his own country. On business, he lived for a long time in other European countries.

There are two versions: supposedly the dessert was invented by the prince himself, who loves culinary experiments. Baked and presented to my son on his birthday. Another version is more plausible. According to it, the cake was invented by the prince's personal chef, wishing to surprise the noble guests. History has not preserved the name of the chef who composed the recipe.

Esterhazy cake - a classic step by step recipe

It is clear that it is difficult for us to cook real Esterhazy at home. The one invented by the prince's chef used hazelnut praline. The cream contains cognac or cherry water. The sides of the original are always decorated with almond petals. But this does not mean that ours will be worse, although it will undoubtedly require a lot of attention. I hope that my step-by-step story will help even beginners in pastry business to cope.

Ingredients for the cakes:

• Proteins - 6 pcs.
• Nuts (hazelnuts, almonds can be added) - 150 gr.
• A pinch of salt.
• Granulated sugar - 150 gr.

• Milk - 250 ml.
• Yolks - 3 pcs.
• Corn starch - 15 gr.
• Sugar - 30 gr.
• Oil - 200 gr.
• Boiled condensed milk - 120 gr.
• Vanilla sugar - 4 gr.

For glaze:

• Cream 33-35% fat - 25 ml.
• Apricot jam - 2-3 tablespoons.
• Dark chocolate - 15 gr.
• White chocolate - 70 gr.
• A handful of nuts for sprinkling the sides.

How to cook step by step

Prepare the nuts first. In a dry skillet, heat them by putting them on gas or placing them in the oven. Cool slightly, peel, if possible, from the husk.

Grind in any available way into crumbs. For this, a coffee grinder, a combine is suitable, but make sure that it is a crumb, and not a paste.

Prepare 4 sheets of parchment paper. Pay attention to the quality of the paper, the cakes should not stick. On the reverse side, draw 2 circles with a diameter of 20 centimeters on them with a pencil.

Now attention. Divide the eggs into whites and yolks. Transfer the egg whites to a large bowl. Place three squirrels in a small one, the other three will not be useful to us, use them in other dishes.

Salt the whites a little, beat until light foam and whiteness.

Begin to add sweetness on the sly. Without stopping the process, beat until stable peaks. If you run out of sugar and the whites have not yet whipped, increase the mixer speed and achieve the required strength. Look at the photo, if the bowl is turned upside down, the mass will not fall out.

Place the nut crumbs in a bowl. Stir the mixture gently with movements from bottom to top.

Spread the nut mass over the baking paper, dividing it into 8 cakes (remember we drew 8 circles?).

Spread the whole mixture at once. Then gently smudge each part into the shape of the circle you have drawn.

Bake the cakes at 170 o C. Set the timer for 20-25 minutes. You will see that the cakes have become light brown, get it out. Take your time to separate the cakes from the paper. Turn the sheet over, and only then very delicately remove the paper. At first, the cakes will be a little soft, but after a couple of minutes, after cooling, they will become crispy and brittle. Then proceed with them very carefully so as not to break. Fold the finished workpieces in a pile. If any crust breaks, do not worry, fold it in pieces when assembling the cake.

Making a cream. Put the milk in a saucepan to warm up. At the same time, put the yolks, vanillin in a bowl, add the starch and sugar intended for the cream. Grind the mixture with a whisk.

Pour in the warmed milk. Stir, be sure to strain. Return back to the stove.

Cook, stirring constantly. When you see that the cream has thickened, cook for another 10-15 seconds. Remove from the burner, transfer to a bowl, cover with plastic wrap and refrigerate. By the way, the cream can be cooked in advance.

Remove the butter at the very beginning of the cake preparation so that it has time to soften. Whisk in a separate bowl. Also, separately, whisk the boiled condensed milk. Combine in one bowl, work with a mixer again.

Without stopping the process, add the cooled brew milk cream. Ready cream will be very airy.

We collect the cake. To make the finished Esterhazy separate easily, spread the cream on a plate. Glue the first cake layer onto it. Spread out 70-75 gr. cream. Spread it over the surface.

Collect the entire structure. Spread cream on the sides. Any jam rubbed through a sieve will go to the top. I have apricot. Lubricate and send for half an hour on the refrigerator shelf.

Making the icing. Pour the cream over the pieces of white chocolate. Warm up and stir the mass in a water bath in an accelerated mode. If the mixture comes out thick, add some cream. Don't overheat the chocolate.

While the frosting is cooling, place the dark chocolate wedges in a plastic bag, dip in hot water until it is completely melted.

Pour the white icing over the cake and smooth.

If you have a piping bag, draw a pattern with it. In the absence of, use a thick plastic bag.

Take a long toothpick and draw 4 lines from the center to the edges of the cake. And then 4 more from the edge to the center, you get a pattern, as in the photo. After each line, wipe the toothpick.

Sprinkle the sides of Esterhazy with nuts. Put it in the cold for at least an hour. Then put on the tea and get ready to have fun.

Attention! Estehazy cake is desirable to eat on the first day. Otherwise, the cakes will soften and the dessert will lose its charm.

Esterhazy cake - homemade recipe from Emma's grandmother

Our chefs have come up with their own homemade versions of making a cake, adapting it to modern realities. Many are looking for recipes from Seleznev, Vysotskaya and Emma's grandmother. Keep grandma's option.

It will be needed for cakes:

• Proteins - 8 pcs.
• Lemon (zest).
• Sugar - 200 gr.
• Cinnamon is a small spoon.
• Nut flour (almonds, hazelnuts) - 150 gr.
• Wheat flour - 40 gr.

For the cream, take:

• Sugar - 150 gr.
• Vanilla sugar - 10 gr.
• Cherry liqueur - 15 ml.
• Flour - 30 gr.
• A pinch of salt.
• Yolks - 8 pcs.
• Milk - 300 ml.
• Oil - 300 gr.

For decoration:

• Apricot jam, jam - 150 gr.
• Mastic - 150 gr.
• Water - 40 ml.
• Rum - 25 ml.
• Almonds - 150 gr.

How to bake:

1. Fry or dry the nuts to be cooked in the oven. Peel, grind into crumbs.
2. Cook the cream. Pour yolks into a saucepan, pour milk, add sweetness, flour and salt. Place on the hotplate. Warming slowly and stirring constantly, wait for the sugar to dissolve. Continue steeping the cream until it thickens.
3. At the same time, whisk the softened butter, vanilla sugar and liqueur in a bowl. Cherry liquor, if out of stock, replace with another one, there will be no big mistake.
4. Using the number of ingredients indicated in the recipe, bake 6 cakes with a diameter of 24 cm.For the dough, combine the nut and wheat flour, add cinnamon and stir.
5. Whisk the slightly salted whites and sugar into a strong foam separately. Add the zest from one lemon and the flour dry mixture with cinnamon. Stir the dough conscientiously. See the first recipe for baking technology. The baking temperature is about 200 ° C, depending on the power of the oven.
6. Form a cake by spreading cream over the cakes and stacking. Spread over the sides of the dessert.
7. Garnish the top of the Esterhazy cake with jam mixed with a little water and rum.
8. Heat the mastic in the microwave. Slowly add water as it warms up. Divide the mass into 3 parts. Add dark mastic to one part.
9. Connect the other two - this is white mastic.
10. Brush the top of the cake with white paste. Draw a cobweb pattern on top of the dark one.
11. Decorate the edges with nuts and set aside for 3-4 hours to soak.

• In addition to nuts, it is permissible to add cinnamon to the protein mass. This will add flavor and flavor to the cream.
• The whites whisk better if you take them out of the refrigerator beforehand.
• If you cannot quickly bake the cakes, set aside some of the dough, place in the refrigerator, covered with plastic. Then the proteins will not settle.
• While painting the top of the cake with patterns, clean a toothpick after each line drawn, then you will get a clear and clean drawing.

Esterhazy's recipe from Alexander Seleznev

All the steps of making Esterhazy cake are shown in detail by a famous chef, whose advice is worth listening to. Watch and repeat his actions. May it always be delicious for you!