Esterházy Torte - Cafe Osharak

Prep Time:45

Cook Time:30

Assembling and chilling time:1

Course

Dessert

Cuisine

European

Preheat the oven to 350 degrees and bake all the hazelnuts for a few minutes until their skin starts crackling. Put the hazelnuts in a paper bag and rub them against each other to loosen the frail skin. Peal as much as possible.
In a food processor pulse the nuts for a few seconds at a time until nuts are finely ground.
Prepare parchment paper by drawing five 8” circles and placing them on a baking sheet.

Preheat the oven to 325°F.
Chop the faintly roasted and cooled hazelnuts with powdered sugar in a food processor.
In a stand mixer fitted with the whisk attachment, beat 12 egg whites on medium-high speed for 2-3 minutes until soft peaks, gradually add the sugar and continue to beat until stiff peaks form.
12 each egg whites, 250 grams sugar
Gently fold in the flour and ground hazelnuts.
80 grams flour, 250 grams hazelnut
Fill the pastry bag with meringue mixture and pipe it on the prepared parchment papers, smooth with an offset spatula if needed. Bake the rounds for 15 minutes.

Prepare a double boiler. In a heatproof glass bowl whisk 12 egg yolks and 250g sugar. Put the glass bowl over the simmering water and continue stirring for about 15 minutes.
12 each egg yolks, 200 grams sugar
While the mixture is cooling, cream the butter then add the custard in several batches. Fold in the 150 g grounded hazelnuts.
150 grams hazelnut, 300 gram butter

Heat the apricot jam with 1 teaspoon of water either on the stove or in the microwave.
50 grams apricot jam

Reserve 1/4 cup of the buttercream for the sides.
Place the first disk on a serving plate and spread with one-fourth of the filling, place the second disk and add the filling.
Place the last layer bottom side up. Firmly press on to make it leveled. Leave it without cream. We will spread the jam on the last layer after the cake is chilled.
Place the cake into the fridge for one hour to firm it up, so it holds the layers.
Crumb coat the sides and chill for another 10 minutes. Save some buttercream for the final coating.
Evenly spread the apricot jam on the last layer and chill the torte for an additional 10-30 minutes.

Melt the chocolate with a teaspoon of oil, place in a piping bag. Set the bag aside until you have applied the fondant icing over the cake.
50 grams bittersweet chocolate, 1 teaspoon almond oil

Combine the powdered sugar, lemon juice, and oil. Drop by drop, add hot water and stir until you get a shiny and smooth icing. It should be smooth but not runny.
250 grams powdered sugar, 2-3 tablespoon lemon juice, 1 teaspoon almond oil

With a hot wet large knife, quickly spread the icing over the apricot layer. Use a hairdryer if the icing is cooling too quickly. You should have a smooth and shiny surface.
Pipe four circles onto the cake with the melted chocolate.
Using a wooden skewer or a toothpick to create the web design. Starting from the center of the cake superficially run the skew to the edge of the cake. Then do the opposite direction.
Cover the sides of the cake with the reserved buttercream and coat with the sliced almonds.
100 gram sliced almonds

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

Servings:

Calories: 485kcal

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