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Easy Esterhazy Torte Recipe

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Easy Esterhazy Torte Recipe Torte recipe, Austrian recipes, Desserts
Easy Esterhazy Torte Recipe Torte recipe, Austrian recipes, Desserts from www.pinterest.ie

Description

Esterhazy Torte is a traditional Hungarian cake that consists of layers of buttercream and hazelnut meringue. It is a beautiful and delicious cake that is perfect for special occasions. However, making it from scratch can be intimidating. This recipe is an easy version of the classic Esterhazy Torte that anyone can make in their own kitchen.

Prep Time

The prep time for this recipe is approximately 30 minutes.

Cook Time

The cook time for this recipe is approximately 20 minutes.

Ingredients

For the cake:
  • 6 eggs, separated
  • 1 cup granulated sugar
  • 1 cup hazelnuts, ground
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
For the buttercream:
  • 1 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk
For the topping:
  • 1/2 cup hazelnuts, chopped

Equipment

  • 2 9-inch cake pans
  • Parchment paper
  • Electric mixer
  • Offset spatula

Method

  1. Preheat your oven to 350°F. Grease and line two 9-inch cake pans with parchment paper.
  2. In a large bowl, beat the egg whites with an electric mixer until stiff peaks form. Set aside.
  3. In a separate bowl, beat the egg yolks and sugar together until light and fluffy.
  4. Fold in the ground hazelnuts, flour, baking powder, and salt into the egg yolk mixture.
  5. Gently fold in the egg whites until just combined.
  6. Divide the batter equally between the two prepared cake pans.
  7. Bake for 18-20 minutes or until a toothpick inserted into the center of the cake comes out clean.
  8. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  9. In a large bowl, beat the butter with an electric mixer until light and fluffy.
  10. Add in the powdered sugar, vanilla extract, and milk. Beat until smooth and creamy.
  11. Place one layer of cake onto a serving plate. Spread a layer of buttercream on top of the cake.
  12. Add the second layer of cake and spread more buttercream on top. Use an offset spatula to smooth out the frosting.
  13. Sprinkle the chopped hazelnuts on top of the cake.
  14. Refrigerate the cake for at least 30 minutes before serving.

Notes

  • This cake can be made up to two days in advance and stored in the refrigerator.
  • You can use almonds or walnuts instead of hazelnuts if you prefer.

Nutrition Info

  • Calories: 420
  • Total Fat: 27g
  • Saturated Fat: 11g
  • Cholesterol: 110mg
  • Sodium: 100mg
  • Total Carbohydrate: 42g
  • Dietary Fiber: 2g
  • Total Sugars: 36g
  • Protein: 6g

Recipes FAQ

Can I freeze this cake?

Yes, you can freeze this cake. Wrap it tightly in plastic wrap and store it in the freezer for up to 2 months. Thaw it in the refrigerator overnight before serving.

Can I use a different type of nut?

Yes, you can use almonds or walnuts instead of hazelnuts.

Can I make this cake in advance?

Yes, you can make this cake up to two days in advance and store it in the refrigerator.

Recipe Tips

  • Make sure your egg whites are at room temperature before beating them.
  • Be gentle when folding in the egg whites to avoid deflating them.
  • Use an offset spatula to spread the buttercream evenly on the cake.
  • Refrigerating the cake before serving will make it easier to slice.

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