Here is a regal and exquisite dessert from Hungary and Austria:
🇭🇺 Esterházy Torte (Hazelnut and Chocolate Layer Cake)
Originally created in the Austro-Hungarian Empire, the Esterházy Torte is named after Prince Paul III Anton Esterházy. It’s famous for its layers of nutty sponge cake, typically hazelnut or almond-based, and filled with a rich chocolate or vanilla buttercream. Topped with a fondant glaze and classic chocolate spiderweb decoration, it’s elegant, indulgent, and unforgettable.
🍰 Esterházy Torte (Hungarian Hazelnut & Chocolate Layer Cake)
Yield: One 9-inch cake (8–10 servings)
Prep Time: 45 minutes
Cook Time: 25 minutes
Chill Time: 4–6 hours (or overnight)
🧾 Ingredients
🌰 Nut Sponge Layers:
- 6 egg whites
- 6 egg yolks
- 150 g (¾ cup) sugar
- 120 g (1 cup) finely ground hazelnuts (or almonds)
- 40 g (⅓ cup) all-purpose flour
- Pinch of salt
🍫 Chocolate Buttercream Filling:
- 200 g (1¾ sticks) unsalted butter, softened
- 100 g (¾ cup) powdered sugar
- 100 g (3.5 oz) melted dark chocolate (cooled slightly)
- 1 tsp vanilla extract
- Optional: 2 tbsp rum or coffee liqueur
🍥 Glaze & Decoration:
- 150 g (1 cup) white fondant or melted white chocolate
- 30 g (2 tbsp) dark chocolate, melted (for the spiderweb)
- Sliced almonds or crushed hazelnuts for the sides
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