🇭🇺 Esterházy Cake (Esterházy Torta)

🧾 Ingredients:

For the nut meringue layers:

• 6 egg whites
• 200 g sugar
• 200 g finely ground almonds or hazelnuts
• 2 tbsp all-purpose flour
• 1 pinch salt

For the buttercream:

• 250 ml milk
• 4 egg yolks
• 100 g sugar
• 30 g cornstarch
• 200 g butter (softened)
• 1 tsp vanilla extract

For the glaze & decoration:

• 150 g white chocolate
• 1–2 tbsp oil or cream
• 50 g dark chocolate (for pattern)
• Sliced almonds (for sides)

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👩‍🍳 Instructions:

1. Make meringue layers:
   Beat egg whites with salt until foamy.
2. Gradually add sugar and beat until stiff, glossy peaks form.
3. Fold in ground nuts and flour gently.

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4. Bake layers:
   Draw 5–6 circles on baking paper and spread the batter thinly.

🔥 Bake at 160°C (320°F) for 15–18 minutes until lightly golden. Let cool.

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5. Prepare custard base:
   Heat milk.
6. Whisk egg yolks, sugar, and cornstarch, then slowly add warm milk.
7. Return to heat and cook until thick. Let cool completely.

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6. Make buttercream:
   Beat butter until fluffy, then mix in cooled custard and vanilla.

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7. Assemble cake:
   Layer meringue sheets with cream and stack evenly.
8. Spread a thin layer of cream on the sides.

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8. Decorate top:
   Melt white chocolate with a little oil or cream and spread on top.
9. Melt dark chocolate and pipe lines across.
10. Use a toothpick to drag lines across in alternating directions to create the classic web pattern.

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9. Finish:
   Press sliced almonds onto the sides.
10. Chill for several hours before slicing.