Esterhazy Torte

5 from 1 vote

This Esterhazy Torte is the Hungarian dream cake — hazelnut meringue layers, silky buttercream, and a stunning spiderweb top. Worth every step!

Prep Time 45

Cook Time 1

Chill time 1

Total Time 1 1 45

Servings

Author Hostess At Heart

Ingredients

Hazelnut Sponge Layers (Dacquoise)

12 egg whites
1 cup superfine sugar 1 cup plus 1 tablespoon, 250g (caster)
2 tbsp vanilla Sugar
2½ cups ground hazelnuts
⅔ cup all Purpose Flour

Hazelnut Cream 

12 large egg yolks 
1 cup superfine sugar 250g caster
2 tbsp
vanilla sugar 
20g
1⅓ cups butter 300g room temperature
1½ cups ground hazelnuts 150g, toasted, divided

Apricot Jam Glaze 

3 tbsp
apricot jam 
45g
1 tsp water 5ml

White Icing 

3¼ cups
powdered sugar 
400g
2 tsp vegetable oil 10ml neutral oil
3 tsp lemon juice 15-20ml (3 to 4 tsp)
4 tbsp hot water 60ml

Chocolate Decoration 

¼ cup dark chocolate 50g
1 tsp neutral oil 5ml

For the sides

¾ cup roughly chopped hazelnuts 100g

Instructions

Toast and Prep the Hazelnuts 

Roast hazelnuts on a baking sheet at 350 °F (175°C) for 15–20 minutes, until fragrant and skins begin to crack. Watch carefully to prevent burning.
Let cool completely. Roughly chop ¾ cup (100g) and set aside for the sides of the cake.
Grind remaining hazelnuts into two batches: 2½ cups (250g) for the sponge layers and 1½ cups (150g) for the filling. Grind finely but don't go so far that they turn into nut butter.

Hazelnut Layers (Dacquoise layers) 

Preheat oven to 325°F (165°C). Do not use the convection/fan setting.
Using an electric mixer, beat the egg whites while gradually adding the superfine caster sugar and vanilla sugar. Beat for about 5 minutes until stiff, glossy peaks form.
Switch the mixer to its lowest speed. Add the 2½ cups of ground hazelnuts and the flour and mix just until combined. Do not overmix.
Divide the batter evenly into 5 equal portions (weighing them out makes this easy)
Trace a 10-inch (25cm) circle onto 5 pieces of parchment paper. Flip each piece over and place on an upside-down baking sheet.
Spread one portion of batter inside each traced circle.
Bake one layer at a time for 14 minutes. The layer will look soft but is done when it is no longer sticky to the touch.
Slide the parchment and layer onto a flat surface to cool. Allow the baking sheet to cool before baking the next layer (or use a second sheet).
Repeat for all 5 layers. At this point you can cover the cooled layers with a clean kitchen towel and continue the next day if needed.

Hazelnut Filing 

Fill the bottom of a double boiler with 1 inch (2cm) of water. Bring to a gentle simmer. The water should not touch the bottom of the top pan.
In the top pan of the double boiler, beat the egg yolks, caster sugar, and vanilla sugar with an electric mixer.
Place the pan over the simmering water and cook for 14–15 minutes, stirring every 2–3 minutes and scraping the sides and bottom. Stir constantly near the end.
Remove from heat and let the mixture cool completely.
Once cool, beat the cooked yolk mixture for 30 seconds with an electric mixer.
In a separate bowl, beat the room-temperature butter for 2 minutes until light and fluffy.
Beat the butter into the yolk mixture until fully combined.
Add the 1½ cups of ground hazelnuts and beat again until smooth.
Remove 3 tablespoons of filling and set aside for the sides of the cake. Divide the remaining filling into 4 equal portions.

Assemble the Layers

Line a large tray with parchment paper. Peel the parchment off one dacquoise layer and place it on an upside-down baking sheet.
Spread one portion of hazelnut filling evenly over the layer.
Place the next dacquoise layer on top and repeat, stacking all 5 layers with filling between each. Do NOT place filling on the top layer. Place the final layer upside down so the flat side faces up.
Cover the top with parchment paper, set a flat tray on top, and weigh it down with something heavy (such as a pot half-filled with water).
Refrigerate for 1 hour to level and set.

Apricot Jam Glaze

Heat the apricot jam and water in a small saucepan until loose and spreadable.
Remove the parchment from the top of the chilled cake. Brush a thin, even layer of warm jam over the top.
Refrigerate for 30 minutes.30. After 30 minutes, spread the reserved 3 tablespoons of hazelnut filling around the sides of the cake.

Make the White Icing and Spiderweb Decoration

Melt the dark chocolate with 1 teaspoon of oil. Stir until smooth and let cool slightly. Transfer to a piping bag with a small round tip (or a zip-top bag with a corner snipped off). Set aside — you'll need it immediately after the icing goes on.
By hand, whisk together the powdered sugar, oil, and lemon juice. Add hot water one teaspoon at a time until the mixture is smooth, creamy, and spreadable but not runny. Mix vigorously for 2 minutes.
Dip a large knife in hot water. Working quickly, spread the white icing over the top of the cake in one smooth pass.
Immediately pipe 4 chocolate circles onto the wet icing, starting from the center and working outward.
Using a wooden skewer or the back of a butter knife, draw lines from the center outward through the circles. Rotate the cake slightly between each line for a total of 6 lines to create the spiderweb pattern. Work quickly before the icing sets. If the icing is uneven, a hair dryer on low will smooth it out.

Finish and Chill

Cover and refrigerate for at least 24 hours before cutting. The cake improves significantly the longer it rests — day 2 or 3 is even better!

Slice and Serve

Slice with a sharp knife, wiping the blade clean between each cut. Serve chilled or at room temperature with coffee or espresso.

Video

Notes

Make it in two days: Bake the dacquoise layers on Day 1 and complete the filling, assembly, and decoration on Day 2. This makes the process much more manageable.
Vanilla sugar substitute: Use 1 teaspoon of pure vanilla extract per tablespoon of vanilla sugar called for.
Nut substitutions: Almonds, walnuts, or pistachios all work in place of hazelnuts.
Gluten-free option: Substitute the all-purpose flour with a 1:1 gluten-free baking blend.
Storage: Keep covered in the refrigerator for up to 7 days. Flavor improves with time!
Freezing: Freeze individual slices wrapped tightly in plastic wrap for up to 1 month. Thaw overnight in the refrigerator.
Recipe adapted from Jelena, A Kingdom for a Cake.

Nutrition

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

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