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Eszterházy Torta served

Eszterházy Torta

The Eszterházy Torta is a true classic, one of the most well-known desserts of 19th-century Hungarian cuisine. It is named after the famous Eszterházy family and has remained a gem of Hungarian confectionery ever since. The walnut layers and the rich cream filling create a perfect harmony, making it a beautiful addition to any festive table.

Prep Time 40 min
Preparation 1 hr
Total 1 hr 40 min
2500 Kcal
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Ingredients for this recipe

Servings: 10
⭕ 200 g Ground Walnuts
⭕ 6 Egg Whites
⭕ 150 g Powdered Sugar
⭕ 5 ml Vanilla Extract
⭕ 300 ml Heavy Cream
⭕ 150 g Butter
⭕ 10 g Cocoa Powder (for decoration)
⭕ 50 g Dark Chocolate
⭕ 100 g Sugar (for the glaze)

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    Preparation Steps

    1

    Preheat the oven to 340°F (170°C) and line a 9-inch (22 cm) cake pan with parchment paper.

    2

    Beat the egg whites until stiff peaks form, gradually adding the powdered sugar.

    3

    Gently fold in the ground walnuts and vanilla extract, then divide the mixture into 5 equal portions.

    4

    Bake each layer for 12-15 minutes, then let them cool completely.

    5

    Prepare the cream: cream the butter until light and fluffy, then mix it with the whipped cream and vanilla-flavored powdered sugar.

    6

    Layer the cake layers with the cream, and cover the top and sides of the cake as well.

    7

    Melt the dark chocolate, and prepare the glaze by making a syrup from the sugar and water.

    8

    Drizzle the glaze over the top of the cake and draw stripes through it with the melted chocolate to create the classic Eszterházy pattern.

    9

    Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld.