Esterházy-Torte

Name: Esterházy-Torte
Prep time: 60 min
Cook time: 40 min
Total time: 100 min
Yield: 12 servings
Cuisine: Austrian
Ingredients: 6 whites large egg whites; 1 cup granulated sugar; 1 1/2 cups ground hazelnuts; 1 cup unsalted butter, softened; 1 1/2 cups powdered sugar; 1 tsp vanilla extract; 2 tbsp whole milk; 1 cup powdered sugar (for glaze), sifted; 3 tbsp hot water; 1/2 tsp fresh lemon juice; 2 oz dark chocolate, chopped; 1/2 cup hazelnuts (for coating), chopped

100 minHardServes 12440 cal/serving

AustrianDessertOvenVegetarian

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Ingredients

6 whites large egg whites
1 cup granulated sugar
1 1/2 cups ground hazelnuts
1 cup unsalted butter, softened
1 1/2 cups powdered sugar
1 tsp vanilla extract
2 tbsp whole milk
1 cup powdered sugar (for glaze), sifted
3 tbsp hot water
1/2 tsp fresh lemon juice
2 oz dark chocolate, chopped
1/2 cup hazelnuts (for coating), chopped

Instructions

1

Heat the oven to 325°F. Line two baking sheets with parchment and trace five 8-inch circles across them.
2

Beat 6 whites large egg whites until soft peaks form. Gradually add 1 cup granulated sugar and beat until stiff, glossy peaks form, about 6 minutes.
3

Gently fold in 1 1/2 cups ground hazelnuts with a spatula until no dry streaks remain.
4

Divide the batter among the five circles and spread each to the traced edge.
5

Bake in batches 15 to 20 minutes, rotating the pans halfway, until the layers are firm, dry, and lightly golden. Cool completely on the parchment.
6

For the buttercream: beat 1 cup softened unsalted butter until fluffy, about 3 minutes. Beat in 1 1/2 cups powdered sugar, 1 tsp vanilla extract, and 2 tbsp whole milk until light and smooth.
7

Set one layer on a plate and spread a thin layer of buttercream over it. Stack the next layer on top and repeat, leaving the top layer plain.
8

Spread a thin layer of buttercream over the sides and press 1/2 cup chopped hazelnuts (for coating) onto them.
9

For the glaze: stir 1 cup sifted powdered sugar (for glaze), 3 tbsp hot water, and 1/2 tsp fresh lemon juice until smooth and thick. Pour it over the top layer and spread it evenly.
10

Melt 2 oz chopped dark chocolate and drizzle thin lines across the glaze in a lattice. Drag a toothpick through the lines for a pattern.
11

Chill the cake until the glaze and chocolate set, at least 2 hours. Slice with a sharp, warm knife.

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Questions

What is Esterházy-Torte?

Esterházy-Torte is a Viennese layered cake of crisp hazelnut meringue, buttercream, and a fondant glaze with a chocolate lattice. Plan ahead: chill the assembled cake at least 2 hours before slicing. This reference files it under Austrian dessert: made in the oven, rated hard and about 100 minutes start to finish.

What temperature do I cook Esterházy-Torte at?

For Esterházy-Torte, the oven is set to 325 F (about 165 C) in step 1. The longest stretch at that heat is 20 minutes, in step 5.

What should Esterházy-Torte look like when it is ready?

Go by the cues in the method rather than the clock. Step 9: cook until smooth and thick. Step 11: cook until the glaze and chocolate set, at least 2 hours.

Why fold instead of stir in Esterházy-Torte?

Step 3 reads: "Gently fold in 1 1/2 cups ground hazelnuts with a spatula until no dry streaks remain." Folding keeps the air you just beat in. Stirring at step 3 would knock it out and the result would come out dense.

Is Esterházy-Torte vegan?

No, though it is vegetarian. What keeps it from vegan is 1 cup unsalted butter, softened, 2 tbsp whole milk and 6 whites large egg whites. For fully plant-based entries, see the vegan dessert collection.

Does Esterházy-Torte contain tree nuts?

Yes: 1 1/2 cups ground hazelnuts and 1/2 cup hazelnuts (for coating), chopped. The full allergen list for this entry is dairy, eggs and tree nuts. Where the nuts are a garnish or a texture, toasted sunflower or pumpkin seeds stand in. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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