Esterházy Torta | Hungarian🇭🇺

Here’s a traditional Esterházy Torta recipe — a beloved Hungarian dessert with origins from the Austro-Hungarian Empire, known for its rich nutty layers and signature web-like glaze:

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🇭🇺 Esterházy Torta (Hungarian Walnut Cake)

📝 Ingredients:

For the walnut meringue layers (5 layers):

• 10 egg whites
• 250 g (1 ¼ cups) granulated sugar
• 250 g (2 ½ cups) finely ground walnuts
• 2 tbsp all-purpose flour
• 1 tsp lemon juice or vinegar (for stabilizing the meringue)

For the vanilla pastry cream filling:

• 10 egg yolks
• 200 g (1 cup) granulated sugar
• 500 ml (2 cups) whole milk
• 2 tbsp all-purpose flour or cornstarch
• 1 tbsp vanilla extract
• 200 g (1 cup) unsalted butter (softened)

For the glaze:

• 150 g (1 ¼ cups) powdered sugar
• 3–4 tbsp hot water or lemon juice
• 50 g (1.8 oz) dark chocolate (melted, for decoration)

For the sides:

• 50–70 g (½ cup) chopped or sliced almonds, toasted

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