Dutch Esterházy Cake

Ingredients

In this Dutch adaptation of the Esterházy torta, we incorporate elements of Dutch cuisine to create a unique twist on the traditional Hungarian dessert. The original recipe is known for its Hungarian flavors, such as ground walnuts and apricot jam. In the Dutch version, we replace the walnuts with almonds, which are commonly used in Dutch baking. Additionally, we use a Dutch buttercream instead of the traditional Hungarian buttercream, adding a distinct richness to the cake. We alse have the original recipe for Esterházy torta, so you can check it out.

• For the almond sponge cake: For the almond sponge cake:
• 6 large eggs 6 large eggs
• 150g (1 1/4 cups) all-purpose flour 150g (1 1/4 cups) all-purpose flour
• 150g (1 1/2 cups) ground almonds 150g (1 1/2 cups) ground almonds
• 200g (1 cup) granulated sugar 200g (1 cup) granulated sugar
• 1 tsp baking powder 1 tsp baking powder
• 1/4 tsp salt 1/4 tsp salt
• For the Dutch buttercream: For the Dutch buttercream:
• 250g (1 1/4 cups) unsalted butter, softened 250g (1 1/4 cups) unsalted butter, softened
• 200g (1 cup) granulated sugar 200g (1 cup) granulated sugar
• 4 large egg yolks 4 large egg yolks
• 1 tsp vanilla extract 1 tsp vanilla extract
• For the almond glaze: For the almond glaze:
• 100g (1 cup) powdered sugar 100g (1 cup) powdered sugar
• 2 tbsp milk 2 tbsp milk
• 1/2 tsp almond extract 1/2 tsp almond extract
• Additional: Additional:
• 100g (1/2 cup) apricot jam 100g (1/2 cup) apricot jam
• 50g (1/2 cup) sliced almonds, toasted (for garnish) 50g (1/2 cup) sliced almonds, toasted (for garnish)

Nutrition

• Calories (kcal / KJ): 480 kcal / 2010 KJ
• Fat (total, saturated): 29g, 14g
• Carbohydrates (total, sugars): 50g, 38g
• Protein: 7g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and line three 20cm (8-inch) round cake pans with parchment paper.
2. 2.
   In a large mixing bowl, beat the eggs and sugar together until pale and fluffy.
3. 3.
   In a separate bowl, whisk together the flour, ground almonds, baking powder, and salt. Gradually add the dry ingredients to the egg mixture, folding gently until well combined.
4. 4.
   Divide the batter equally among the prepared cake pans. Smooth the tops with a spatula.
5. 5.
   Bake for 20-25 minutes or until a toothpick inserted into the center of the cakes comes out clean.
6. 6.
   Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
7. 7.
   In the meantime, prepare the Dutch buttercream. In a heatproof bowl, whisk together the egg yolks and sugar until well combined.
8. 8.
   Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl doesn't touch the water. Cook the mixture, whisking constantly, until it reaches 70°C (160°F) and the sugar has dissolved.
9. 9.
   Remove the bowl from the heat and let it cool to room temperature.
10. 10.
    In a separate mixing bowl, beat the softened butter until creamy. Gradually add the cooled egg mixture, beating well after each addition. Stir in the vanilla extract.
11. 11.
    To assemble the cake, place one layer of almond sponge cake on a serving plate. Spread a thin layer of apricot jam over the cake, followed by a generous amount of Dutch buttercream.
12. 12.
    Repeat this process with the remaining cake layers, finishing with a layer of buttercream on top.
13. 13.
    Prepare the almond glaze by whisking together the powdered sugar, milk, and almond extract until smooth. Drizzle the glaze over the top of the cake, allowing it to drip down the sides.
14. 14.
    Sprinkle the toasted sliced almonds over the glaze for an extra crunch and visual appeal.
15. 15.
    Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together.
16. 16.
    Slice and serve the Dutch Esterházy Cake, and enjoy!

Treat your ingredients with care...

• Almonds — Make sure to use ground almonds for the sponge cake and toasted sliced almonds for garnishing. Toasting the sliced almonds adds a delightful crunch to the cake.
• Apricot jam — Choose a high-quality apricot jam for the best flavor. If desired, you can strain the jam to remove any lumps before spreading it on the cake.

Tips & Tricks

• To achieve a neat lattice pattern with the almond glaze, use a piping bag fitted with a small round tip. Pipe diagonal lines in one direction, then pipe lines in the opposite direction to create a crisscross pattern.
• For a variation, you can add a layer of sliced fresh strawberries or raspberries between the cake layers for a burst of fruity flavor.
• If you prefer a less sweet cake, reduce the amount of sugar in the buttercream by 25-50g.

Serving advice

Serve the Dutch Esterházy Cake chilled for the best taste and texture. It pairs wonderfully with a cup of coffee or tea.

Presentation advice

To enhance the presentation, dust the top of the cake with a sprinkle of powdered sugar just before serving. You can also garnish the cake with fresh mint leaves or edible flowers for an elegant touch.