Esterházy Delight

Ingredients

• For the sponge cake: For the sponge cake:
• 6 large eggs 6 large eggs
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• For the buttercream filling: For the buttercream filling:
• 1 cup (200g) unsalted butter, softened 1 cup (200g) unsalted butter, softened
• 1 cup (120g) powdered sugar 1 cup (120g) powdered sugar
• 1 cup (100g) ground walnuts or almonds 1 cup (100g) ground walnuts or almonds
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For the glaze: For the glaze:
• 1 cup (120g) powdered sugar 1 cup (120g) powdered sugar
• 2 tablespoons water 2 tablespoons water
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• Optional garnish: Optional garnish:
• Chopped walnuts or almonds Chopped walnuts or almonds

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat: 28g (total), 12g (saturated)
• Carbohydrates: 47g (total), 35g (sugars)
• Protein: 6g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour two 9-inch round cake pans.
2. 2.
   In a large mixing bowl, beat the eggs and granulated sugar together until light and fluffy.
3. 3.
   In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the egg mixture, folding gently until well combined.
4. 4.
   Divide the batter equally between 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 comes out clean. Remove from the oven and let the cakes cool completely in the pans.
6. 6.
   In the meantime, prepare the buttercream filling. In a mixing bowl, cream the softened butter until smooth. Gradually add the powdered sugar and continue to beat until light and fluffy.
7. 7.
   Stir in the ground walnuts or almonds and vanilla extract until well incorporated.
8. 8.
   Once the cakes have cooled, remove them from the pans. Place one cake layer on a serving plate and spread a generous amount of the buttercream filling evenly over the top.
9. 9.
   Place the second cake layer on top and press gently to secure. Spread the remaining buttercream over the top and sides of the cake, creating a smooth and even layer.
10. 10.
    To make the glaze, whisk together the powdered sugar, water, and vanilla extract until smooth. Drizzle the glaze over the top of the cake, allowing it to drip down the sides.
11. 11.
    Optional: Sprinkle chopped walnuts or almonds on top of the glaze for an extra touch of elegance.
12. 12.
    Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together.
13. 13.
    Slice and serve this delightful Esterházy torta to impress your guests with a taste of Hungarian culinary heritage.

Treat your ingredients with care...

• Eggs — Make sure the eggs are at room temperature before beating them with the sugar. This helps achieve a light and fluffy texture in the sponge cake.
• Ground walnuts or almonds — For the best flavor, use freshly ground nuts. You can grind them in a food processor or blender until they reach a fine consistency.

Tips & Tricks

• To achieve a neat lattice pattern on top, use a piping bag fitted with a small round tip to pipe the glaze in straight lines across the cake.
• If you prefer a stronger nut flavor, you can add a few drops of almond or walnut extract to the buttercream filling.
• For a festive touch, decorate the cake with edible flowers or chocolate curls.
• If you don't have two cake pans, you can bake the sponge cake in one pan and then slice it in half horizontally to create the layers.
• To enhance the nuttiness, lightly toast the walnuts or almonds before grinding them.

Serving advice

Serve each slice of Esterházy Delight on a dessert plate, accompanied by a dollop of whipped cream or a scoop of vanilla ice cream. This cake pairs beautifully with a cup of aromatic coffee or a glass of sweet dessert wine.

Presentation advice

When presenting the Esterházy Delight, ensure that the lattice pattern on top is clearly visible. Dust the edges of the cake with powdered sugar for an elegant touch. Place a few whole walnuts or almonds around the cake as a decorative garnish.