👨🍳 Instructions
1. Make the Sponge Cake Layers:
- Preheat oven to 170°C (340°F).
- Line 5 baking sheets (or bake in batches) with parchment and draw 5 circles (20–22 cm / 8–9 inches).
- Beat egg whites with a pinch of salt until stiff peaks form.
- In a separate bowl, beat egg yolks with sugar until pale and fluffy.
- Gently fold egg yolks into the whites.
- Fold in ground hazelnuts and flour carefully.
- Spread batter evenly over each circle.
- Bake each layer for 10–12 minutes, until just lightly golden.
- Cool completely.
2. Make the Chocolate Buttercream:
- Beat softened butter with powdered sugar until creamy and fluffy.
- Add melted chocolate and vanilla (plus liqueur if using).
- Beat until smooth.
3. Assemble the Cake:
- Place one sponge layer on a cake plate.
- Spread a thin layer of chocolate buttercream.
- Repeat with remaining layers, reserving a little cream for the sides.
- Chill the cake for 1–2 hours to set.
4. Glaze the Top:
- Warm the fondant or melted white chocolate and pour it over the top.
- Quickly drizzle circles of dark chocolate.
- Use a toothpick to drag lines from the center outward to form a spiderweb pattern.
- Press sliced almonds or chopped hazelnuts around the sides of the cake.
5. Chill and Serve:
- Chill for 4–6 hours, or overnight for best slicing.
- Slice with a warm knife and serve with coffee or dessert wine.
📝 Tips:
- Almonds can be substituted for hazelnuts in the sponge.
- You can use a vanilla pastry cream-based buttercream for a traditional Austrian version.
- The cake tastes even better the next day as flavors meld.
Would you like a step-by-step visual guide, a PDF for printing, or a mini version of the Esterházy Torte for 2–4 people?
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