Nut Cake
Description
Homemade dessert for tea. This is a classic recipe for the nutty "Esterházy" cake. The process is a bit labor-intensive, but the result is wonderful! The cake consists of six sponge layers and delicious custard cream. It's covered with melted white and dark chocolate. If you love nuts, decorate the top with almonds or whole hazelnuts. Good luck! The baking is ready. Serve at the table.
Instructions
- 1
Step 1
Beat the egg whites until light foam forms, add sugar and beat until stiff peaks form. Add the nut crumbs and mix.
- 2
Step 2
On parchment paper, draw circles with a diameter of 24 cm, then flip it over to the other side.
- 3
Step 3
Using a spatula, spread the dough into a thin layer. You should get 6 layers.
- 4
Step 4
Bake the cake layers in the oven for 30 minutes at 160 degrees. Let cool after baking.
- 5
Step 5
Rub the yolk with 1 tbsp of sugar, then add flour and starch. Mix milk with the remaining sugar and bring to a boil. Add a couple of spoons of this mixture to the yolks and stir. Pour the yolk mixture into the milk, stirring constantly, and bring to a boil. Beat the melted butter with condensed milk, add to the cream, and mix until smooth.
- 6
Step 6
Spread the prepared cream between the cake layers and stack them in a pyramid shape, one on top of the other. Cover the top layer and sides of the cake with cream and refrigerate for 2 hours.
- 7
Step 7
Melt the white chocolate and cream, then cool and spread over the cake surface. For the "web," melt the dark chocolate and cream, then use a piping bag to create lines. Use a toothpick to make textured indentations on the cake.
- 8
Step 8
The sides of the cake can be coated with walnuts or almond flakes. Chill the cake in the refrigerator before serving.
- 9
Step 9
Ready. Serve at the table.