Absolutely—here’s a detailed recipe for the classic Hungarian Esterházy Torta (Meringue Layer Cake), inspired by TheUniCook and traditional Hungarian versions:
Esterházy Torta – Hungarian Meringue Cake
Overview
This elegant cake features four to five nut-based meringue layers (dacquoise)—often made with walnuts or hazelnuts—interspersed with custard-style buttercream, all topped with a glossy fondant glaze and the iconic chocolate spiderweb design. In Hungary, walnuts typically replace the original almonds.(Wikipédia, My Urban Treats)
Ingredients
Meringue Layers (Dacquoise)
- 10 egg whites
- ~275 g ground walnuts (or hazelnuts)
- ~250 g granulated sugar(My Urban Treats)
Custard Buttercream Filling
- 10 egg yolks
- ~175–250 g powdered sugar
- 3 tbsp flour (plus optional cornstarch)
- ~230 ml boiling milk
- ~250–300 g unsalted butter, room temperature
- 1 tsp vanilla extract(My Urban Treats, Reddit)
Fondant Glaze & Decoration
- ~300 g icing sugar
- 3–4 tbsp lemon juice (or milk as alternative)
- Optional almond or neutral oil for shine
- 1 tbsp cocoa (for chocolate lines)(My Urban Treats, Bake-Street.com)
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