Mini cake
Description
The pastry is simple and quick to prepare. Let's start with the cream. Mix flour and starch in a small amount of milk (50 ml). Bring the remaining milk to a boil, add sugar and rum. Then pour in the flour-starch mixture and cook, stirring constantly, until thickened. Let the mixture cool and add softened butter. Beat until light and fluffy. The cream is ready. Grind nuts and cookies in a coffee grinder into fine crumbs. Add cinnamon and 20 g of flour. Now let's prepare the layers. Preheat the oven to 180°C. On parchment paper, draw four circles—easiest done by tracing a saucer. Then flip the paper over, place it on a baking sheet, grease with oil and lightly dust with flour. Separate egg whites from yolks and beat the whites until stiff. Gradually add sugar while continuing to beat. Gently fold the beaten whites into the dry mixture of cookies and nuts. Spread the batter evenly over the drawn circles. The layers will bake quickly—about 10 minutes. Carefully remove them from the parchment and let cool. Then, spread cream between all layers except the top one, and refrigerate overnight. Once the cake has set, decorate with sugar glaze and sprinkle with crushed cookies or nuts. A genuine Esterházy cake features a delicate web-like pattern of chocolate glaze on top. To create this, draw circles with chocolate glaze on the cake, then gently drag a knife from the edge toward the center—this creates a spiderweb design. Your masterpiece is ready! I hope you enjoyed my recipe and your Esterházy cake!