Instructions:
1. Make the cake layers:
- Beat egg whites until stiff peaks form, gradually adding sugar.
- Gently fold in ground hazelnuts and flour.
- Line baking sheets with parchment. Spread thin circles of batter (about 9-inch / 23 cm). You should get 5–6 thin layers.
- Bake each at 350°F (180°C) for 12–15 minutes, until lightly golden. Let cool.
2. Make the cream filling:
- In a saucepan, whisk egg yolks, sugar, and milk.
- Cook over low heat, stirring constantly, until thickened (do not boil).
- Add chopped chocolate, stir until melted. Cool completely.
- Beat butter until fluffy, then gradually add cooled chocolate custard to make a smooth buttercream.
3. Assemble the torte:
- Place one cake layer on a platter. Spread with chocolate cream. Repeat with all layers, finishing with cream on top.
- Reserve a little cream for the sides. Smooth the edges.
4. Glaze & decorate:
- Mix powdered sugar with hot water to make a pourable glaze. Spread evenly over the top.
- Pipe melted chocolate in circles on top. Using a toothpick, draw lines from center outward, creating the classic spiderweb design.
5. Chill & serve:
- Refrigerate at least 4–6 hours (or overnight) for flavors to meld.
- Slice thinly — it’s rich and decadent!
✨ The Esterházy Torte is elegant, nutty, and not overly sweet. Perfect for special occasions, and it always brings that Café Budapest charm to the table.
Ashley, do you want me to also give you the traditional walnut version (the one most Budapest cafés still serve), or do you prefer sticking with hazelnut + chocolate?