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ESTERKHAZI. COOKING HISTORY AND RECIPE

ESTERKHAZI. COOKING HISTORY AND RECIPE

The Esterhazy cake is one of the most beloved delicacies in many families, and thanks to the chocolate “cobweb” it is also very recognizable. This delicate chocolate-nut cake owes its name to the Austrian dynasty, from which brilliant military leaders and military leaders emerged. The family legend says that the recipe for this pastry was accidentally invented in 1849 by one of the younger princes of Esterhazy, a great lover of cooking, but most likely the authorship of the cake belongs to the family pastry chef. In any case, the name Esterhazy is now familiar to any sweet tooth, and if you ever visit their family castle in Austria, you will definitely be treated to a cake according to the classic recipe.

By the way, you can cook it at home, for this you will need:

  • 12 eggs;
  • 150 g of shelled walnuts;
  • 350 g of sugar;
  • 3 tbsp. l. heavy cream;
  • almond petals;
  • 3 tbsp. l. almond flour (can be replaced with wheat);
  • 2 tbsp. l. condensed milk;
  • ½ stack. milk;
  • 50 g of dark and 150 g of white chocolate;
  • 250 g of butter;
  • salt, cinnamon.

Fry nuts until golden brown, grind them into flour with a blender or coffee grinder. Separate the proteins from 8 eggs, beat with a mixer until fluffy, add 250 g of sugar there, continue until an airy white foam forms. Add chopped walnuts, salt and cinnamon, then flour. Mix everything into a homogeneous mass – we get a dough for the cakes. We spread it on a baking sheet covered with paper and send it to a preheated oven for 35-40 minutes. Time to make cream: mix milk and cream, put on fire, bring to a boil. Pour in 3 tablespoons of sugar, 4 yolks, mix everything and put back on fire. Cook until thickened, set to cool, then add soft butter and beat with a mixer until tender. We heat the chocolate in a water bath. We take the cakes out of the oven, wait until they cool down, coat each one with cream, connect the cakes to each other, pour white chocolate. It remains to make a “cobweb”, decorate the cake with almond petals and leave in the cold for several hours.

To make Esterhazy cake, you need to work hard. But you can enjoy your favorite taste without making any effort – just get a jar of tender natural honey-souffle Berestov “Esterkhazy with prunes” from the shelf. This delicious, aromatic and 100% natural delicacy.

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