Hungarian Esterházy Torte Recipe

Step 1

Start with the custard: Combine yolks, cornstarch, and 3/8 cup of milk in a bowl and stir to combine.

Step 2

Bring 1/2 cup of milk and the sugar over medium heat to a boil until the sugar is completely dissolved. Stir constantly. Slowly pour hot milk into the egg mixture. Stir to combine. Return to the saucepan and cook until thick for about 2 minutes. Stir continuously. Remove from heat and transfer to a bowl. Cover with plastic wrap to prevent it from forming a skin. Chill 1 hour.

Step 3

Make the meringue layers: With a pencil, draw five 9 inches (23cm) circles on parchment paper. Then turn the parchment paper upside down and place on baking sheets. Preheat oven to 350°F (175°C).

Step 4

Combine nuts and flour and stir to combine. Set aside.

Step 5

In a large mixing bowl with a handheld or stand mixer fitted with a whisk attachment, whisk egg whites and salt on medium-high speed until soft peaks form. Add sugar and whisk until glossy and stiff peaks form. Fold in dry ingredients carefully. Equally spread the batter into the drawn circles. Make sure that they are all the same in size and thickness. Bake one layer at the time for 10-12 minutes until golden brown. Remove from the oven and immediately flip over the parchment paper and remove the paper. Cut the edges evenly that all layers have an even round 9“ shape, if necessary. Let cool to room temperature.

Step 6

In a large bowl beat butter on medium-high speed until creamy. Add custard little by little and stir to combine. Add kirsch and vanilla* and stir until fully combined and creamy.

Step 7

Combine apricot jam and rum in a bowl and stir until smooth and combined. Set aside.

Step 8

Assemble the cake: Place a 9" spring pan ring on a cake board or cake stand. Place the first meringue layer inside the ring and spread with ¼ of the custard buttercream filling. Repeat until you end up with 5 meringue and 4 cream layers. Finish with the most beautiful meringue layer on top, smooth side up. Spread apricot jam on top evenly. Chill for 30 minutes.

Step 9

Place melted chocolate in a zip-lock bag and cut off a tiny edge of the bag. The chocolate line what we later draw on top of the cake should be 0.04 inches (1mm) thick. Set aside.

Step 10

Make the glaze: Combine sugar, water, and corn syrup and stir to combine until smooth. Microwave a few seconds until it reaches a temperature of 80-85°F (26-29°C). Immediately pour on top of chilled Esterhazy Torte. If the glaze is too runny, let stand for a few minutes. If it is too thick, microwave a few more seconds. Let drip over any excess over the sides.

Step 11

Pipe a chocolate wheel on top beginning from the center to the edges. Alternately run the tip of a toothpick from the center to the edges and from the edges to the center, 1 inch apart. You will have about 8-9 lines in each direction. Cover sides with sliced almonds by pressing them against the sides with your hand. Chill in the fridge in an airtight container for 4 hours and store leftovers up to 3 days.