Ah, the Esterházy Torte 🇭🇺 — a true Austro-Hungarian classic that proudly appears in Hungarian pastry shops and cafés to this day! Named after the Hungarian diplomat Paul III Anton Esterházy, this elegant cake is known for its rich nutty layers, buttercream filling, and the iconic spiderweb glaze on top.
🇭🇺 Esterházy Torta (Hungarian Version)
🧾 Ingredients
For the walnut meringue layers (5 discs):
- 6 egg whites
- 200g (1 cup) granulated sugar
- 200g finely ground walnuts (or almonds)
- 1 tbsp flour
For the vanilla buttercream:
- 6 egg yolks
- 120g (½ cup + 1 tbsp) sugar
- 300ml milk
- 1 tbsp flour or cornstarch
- 250g (1 cup) unsalted butter, softened
- 1 tsp vanilla extract
For the glaze:
- 100g white fondant or powdered sugar mixed with a bit of hot water
- 30g dark chocolate (melted, for decoration)