Esterházy torta

A famous Hungarian dessert made with delicate walnut-almond layers, silky buttercream, and the iconic chocolate spiderweb glaze.

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Ingredients

Cake Layers

• 8 egg whites
• 200 g sugar
• 200 g finely ground walnuts (or almonds)
• 3 tbsp flour
• Pinch of salt

Buttercream Filling

• 8 egg yolks
• 120 g sugar
• 250 ml milk
• 2 tbsp cornstarch
• 250 g butter, softened
• 1 tsp vanilla extract

Glaze & Decoration

• 150 g white chocolate
• 50 g dark chocolate
• Chopped walnuts or almonds for sides

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Instructions

1. Make the Cake Layers

1. Preheat oven to 180°C (350°F).
2. Beat egg whites with salt until soft peaks form.
3. Gradually add sugar and beat until glossy.
4. Fold in ground walnuts and flour gently.
5. Draw 5 circles on parchment paper and spread batter evenly into thin layers.
6. Bake each layer for 8–10 minutes until lightly golden. Cool completely.

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2. Prepare the Buttercream

1. Whisk egg yolks, sugar, cornstarch, and milk in a saucepan.
2. Cook over medium heat until thickened.
3. Cool completely.
4. Beat butter until fluffy, then gradually mix in the cooled custard and vanilla.

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3. Assemble the Cake

1. Spread buttercream between each cake layer.
2. Cover top and sides lightly with cream.
3. Press chopped walnuts around the sides.

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4. Decorate

1. Melt white chocolate and spread over the top.
2. Melt dark chocolate and pipe circles over the white chocolate.
3. Drag a toothpick through the circles to create the classic spiderweb pattern.