The Hungarian cake is a flashy and delicious recipe prepared with its original name Esterhazy Torte floor ponner.
The most special side of the recipe is the use of plenty of walnuts in the production of sponge cake and the symbolic network -shaped patterns covering the upper part of the cake.
There are a wide range of stories about who the cake is named. Aside from these quite complex stories, Esterhazy cake is an excellent treat for special occasions and celebrations.
Hungarian cake Esterhazy Torte recipe, let’s get this name difficult, the appearance fascinating, very, very old European recipe details!
The recipe is basically consisted of 3 stages.
Top coating

Materials for Esterhazy Torte for sponge cake
10 egg white
300 grams of powdered sugar
350 grams of very finely pulled walnuts
A pinch of salt
For cream
3 tablespoons flour
Half a liter of milk
2 packs of vanillin
5 egg yolks
50 g powdered sugar
300 gr butter
For the top covering
100 g White Chocolate
50 g dark chocolate

Preparation of Esterhazy Torte Prepare the sponge cakes.
Prepare five parchment paper pieces and draw 20 cm in diameter circles. Beat the egg whites and slowly add powdered sugar.
Then carefully add a finely ground walnut and a pinch of salt to the mixture.
Slowly mix the ingredients with slow movements without extinguishing the foam.
Spread the mixture equal to five parchment paper and cook all the sponge cake in a pre -heated 200 degree oven for 10 minutes.
Let’s move on to prepare the filling material where you will fill between the sponge cake.
Pour the milk into a saucepan and add 50 g powdered sugar and start heating on the stove.
In another container, mix the egg yolks with flour until it reaches a smooth consistency and slowly add this mixture to the milk on the stove.
Mix continuously until the cream is darker, remove from the stove when it reaches the ideal consistency and let it cool. After cooling, mix the butter at room temperature and the cream.
It’s time to combine filling material and sponge cakes!
Filling the fill cream between the sponge cake layers and the sides of the beautiful spread.
Cover the top layer with melted white chocolate and draw circles with dark chocolate on it.
With the help of a toothpick, get a network image by pulling the ends of the rings.
If you wish, you can decorate the edges of your cake with grated file almonds.
Let the Hungarian cake rest in the refrigerator for several hours and serve cold.
Enjoy your meal.
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