Esterhazy-hungarian Torte Recipe

Preparation Directions

1. 1

   Prepare the Torte Layers

   Preheat the oven to 350°F (175°C). Line two 9-inch round cake pans with parchment paper. In a large bowl, beat the egg whites until soft peaks form. Gradually add 1 cup of sugar and continue beating until stiff peaks form. Gently fold in the ground almonds. Divide the mixture between the two prepared pans and smooth the tops. Bake for 20-25 minutes or until golden brown. Let cool in the pans for 10 minutes before transferring to wire racks to cool completely.

2. 2

   Make the Pastry Cream

   In a saucepan, combine milk and the split vanilla bean (or extract). Heat until just boiling, then remove from heat. In a bowl, whisk together egg yolks, ½ cup sugar, and cornstarch until smooth. Gradually add the hot milk mixture to the egg mixture, stirring constantly. Return the mixture to the saucepan and cook over medium heat, stirring until thickened. Remove from heat and stir in butter. Let cool completely.

3. 3

   Assemble the Torte

   Once the torte layers and pastry cream are cool, place one layer on a serving plate. Spread half of the apricot jam over the top, then half of the pastry cream. Place the second layer on top and repeat with the remaining jam and pastry cream. Refrigerate for at least 1 hour.

4. 4

   Prepare the Chocolate Glaze

   In a small saucepan, heat heavy cream until just boiling. Remove from heat and add chopped dark chocolate. Stir until smooth. Let it cool slightly before pouring over the assembled torte.

5. 5

   Finish and Serve

   Pour the chocolate glaze over the torte, allowing it to drip down the sides. Sprinkle chopped walnuts on top. Chill for an additional 30 minutes before slicing and serving.