Cake "Esterhazy" with almond flour from Royal Forest. A classic recipe at home
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Hello! My name is Dina. And I greet you on the channel "Collection of Recipes"
Today we will prepare the famous cake "Esterhazy", which has gained immense popularity in Europe.
This is an almond-chocolate cake, which was named after a Hungarian diplomat.
The cake "Esterhazy" is a combination of delicate, crispy nut meringue with a custard oil and a thin layer of apricot jam.
Decorated on the sides with petals of almonds, topped with white chocolate and a thin tender spider web,
It can become an ornament of any festive table.
To prepare this cake, we will need:
For the cake: • 250 gr. Egg whites (9 pcs.)
• 250 gr. Sugar • 250 gr. Almond flour
• 0.5 tsp. Cinnamon • lemon juice
For cream: • 200 ml. Milk
• 100 gr. Sugar • 1 tsp. Flour
• 1 tsp. Starch • 9 yolks
• 200 gr. Butter • 200 gr. Boiled condensed milk
• 15 ml. Rum, brandy or liqueur • vanillin
For decoration: • 2 tablespoons Apricot jam (50 gr.)
• 150 gr. White chocolate • 30 gr. Black chocolate
• 100 gr. Almond petals • 2 tbsp. Fatty cream (30 g)
This video is released with the support of Royal Forest, which kindly provided almond flour for this recipe.
I also ordered a cocoa powder and cocoa butter, a video recipe with which I have come to the channel in the near future.
Royal Forest Company is a supplier of exclusive and natural food, such as:
Chocolate from a carob without sugar, syrups and pekmezy, useful superfoods, cocoa products, nuts and much more.
Especially for subscribers of my channel, the online store Royal Forest gives a coupon with a 20% discount on the entire range of its products.
Link to the website of Royal Forest, as well as a discount coupon in the description under the video.
Let's start cooking.
First we prepare the cakes, it will be almond meringue.
Separate the proteins from the yolks.
Proteins will be used for making cakes, and yolks will be needed for cream.
We lay the yolks in a separate bowl and while we put them aside, do not forget to cover them, so that they do not fade.
Pour the proteins into the mixer bowl, which must be absolutely dry and clean,
Pour out vanillin
And add a few drops of lemon juice or a pinch of salt.
Turn the mixer on medium speed and whisk until white fluffy foam.
Do not stop whipping, we gradually add sugar or sugar powder to the proteins.
After we have introduced all the sugar, turn the mixer on full speed and whisk for an additional minimum of 5 minutes.
This should be a very dense glossy protein mass.
Separately mix almond flour with cinnamon.
Pour the aromatic nut flour into the squirrels and gently mix it with a spatula until a uniform air mass is obtained.
Almond flour is ideal for baking, since it preserves all the useful properties of whole nuts.
The basis for almond meringue is ready.
We shift the mass into a large confectioner's bag with a round nozzle and now we'll set it on parchment.
To do this, on a sheet of parchment draw circles with a diameter of 20-22 cm,
Turn the sheet backwards and carefully set the protein mass in a spiral from the edge to the center.
If voids are formed, fill them.
If desired, the mass can be carefully leveled with a knife or scapula.
By the same principle, we set off all the cakes, I got 5 pieces.
We send the prepared trays to a preheated oven,
A temperature of 160 ° C (320 ° F) and drying the cakes for 25 minutes,
Until they acquire a gentle cream color.
In the meantime, our cakes are baked, prepare the custard.
We install the ladle on the plate, pour the milk into it and heat it up strongly, not bringing it to a boil.
In a separate bowl we pour the yolks, pour out the sugar and quickly grind.
We add flour and starch to the mixture (preferably corn), and mix everything thoroughly.
We pour into the egg mixture about a third of the hot milk,
Quickly mix and pour the resulting egg-milk mixture into a ladle with hot milk.
Continuously stirring, bring it on medium heat until it thickens, do not boil.
This is the custard we got.
We remove the bucket from the plate and shift the cream into a cold container.
Cover the bowl with food film or a packet, so that the cream does not become airy and condensation does not form.
We send the cream to the refrigerator until it cools down completely.
And while we were preparing the custard, our cakes were dried, they are completely ready, we take them out of the oven.
We remove the paper sheets from the trays and leave them in such a position that they completely cool.
Cooled cakes overturn and remove from them parchment paper.
We set aside the cakes and we'll take the cream.
For this, put a soft butter in the mixer bowl and beat it to a white lush mass,
Then add the boiled condensed milk and mix.
In the received mass in some receptions we add the cooled custard, each time well beating.
In the whipped cream, pour in rum, cognac or liquor with a thin trickle, mix a little more and our cream is ready.
Let's start assembling the cake.
The dish on which we will serve a cake, lightly lubricate the cream so that the cake does not slip, and we spread the first cake.
Lubricate it with plenty of cream and cover with the following cake.
Thus, we collect the whole cake,
The upper cream cake is not lubricated.
The remaining cream is evenly applied to the sides of the cake.
On the upper cake pour a slightly warmed apricot jam and evenly distribute it over the entire surface.
Before decorating the cake, send it to the refrigerator for at least 30 minutes.
In the meantime, the cake is cooled, melted white chocolate.
To do this, pour the cream into a bowl of chocolate
And, constantly stirring, melt the mass in a microwave or in a water bath to the consistency of the condensed milk.
Here's to such a state.
We take the cake from the refrigerator and fill the upper cake with melted white chocolate.
Do it quickly, because The cake is cold and the chocolate instantly freezes.
Separately, in a small confectionery bag, pour out the chopped black chocolate and melt in a microwave until liquid.
We tie a packet with melted chocolate,
We make on the tip of a barely noticeable cut,
And we put a thin chocolate spider in a spiral, starting from the center to the edge of the cake.
And now we will make a picture typical for Esterhazy.
Toothpick or the back of the knife from the center to the edge, divide the cake into 8 equal parts.
And now we divide each received segment in half, holding a knife in the opposite direction from the edge to the center of the cake.
It remains to sprinkle the sides of our cake with slightly dried in the oven almond petals.
Our almond cake "Esterhazy" is ready!
Here is such a handsome man we turned out!
We send the cake to the refrigerator.
And before I get out and cut a chilled cake,
That a link to the online store Royal Forest and a coupon with a 20% discount you will find in the description under the video.
I recommend to visit their site and get acquainted with a wide range of natural products.
The cake has cooled, we take it out of the refrigerator.
As a rule, for this cake use almond flour, but instead of almonds you can take hazelnuts or walnuts.
And even at the request of each missed corn can be sprinkled with walnut praline.
How to make a nut praline I showed in one of the previous videos, I'll leave the link in the description.
Traditionally in European countries the cake "Esterhazy" is a symbol of the New Year.
Now let's cut it and see what it turned out inside.
The cake is unusually tasty, delicate, with a pleasant nutty aroma.
To cook this delicacy is not so difficult, bring to life this chic dessert
And perhaps the popular cake "Esterhazy" will be your favorite.
I wish everyone a pleasant appetite!
If you liked this cake - put your finger up!
Share it with your friends and leave a comment!
Subscribe to my YouTube channel - "Recipe Collection" and click on the bell to receive notifications of new videos.
I have on the canal and other recipes for delicious cakes and desserts.
All links on the screen and in the description.
Dean was with you. To new meetings, to new delicious recipes!
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