Cake "Esterhazy"

Name: Cake "Esterhazy"
Prep time: 50 min
Cook time: 4 h
Yield: 6
Cuisine: International
Ingredients: 200 g Egg white; 150 g Sugar; 200 g Roasted hazelnuts; 200 ml Milk 1.5%; 1 tbsp. Sugar; 2 pc. Egg yolk; 1 tbsp. Wheat flour; 8 g Vanilla sugar; 200 g Boiled condensed milk; 200 g Butter 82.5%; 150 ml Cream 30%; 250 g White chocolate; 5 g Gelatin; 50 g Dark chocolate 75%

The recipe is for a cake 18 cm in diameter.

Total time 4 h.
Preparation 50 m.

Easy

Number of servings 6

Ingredients

For the cakes

Egg white 200 g

Sugar 150 g

Roasted hazelnuts 200 g

For cream

Milk 1.5% 200 ml

Sugar 1 tbsp.

Egg yolk 2 pc.

Wheat flour 1 tbsp.

Vanilla sugar 8 g

Boiled condensed milk 200 g

Butter 82.5% 200 g

For the glaze

Cream 30% 150 ml

White chocolate 250 g

Gelatin 5 g

Dark chocolate 75% 50 g

Nutritional value

One serving (~ 282 g)

Proteins 18 g

Fats 79 g

Carbohydrates 86 g

Calorie content 1128 kcal

Cooking steps

Let's prepare the custard.

Grind the yolks thoroughly with sugar and flour.

Bring the milk to a boil. Add a little hot milk, in a thin stream, to the yolks, stirring continuously.

Pour the egg mixture into the milk on the stove, stirring constantly with a whisk. Brew the cream for no more than 1 minute until thickened.

Cover the cream in contact with cling film and cool to room temperature.

We make cakes.

Beat the egg whites (about 5-7 pieces) at maximum mixer speed, gradually adding sugar until a strong, stable foam forms.

Add the nuts ground in the blender bowl. Gently mix with a spatula from bottom to top until smooth.

Preheat the oven to 160°C.

Draw two circles with a diameter of 18 cm on baking paper.

We spread the protein mass and distribute it evenly along the borders of the circle.

Bake the cakes for 25 minutes. Makes 8 thin cakes.

You can bake 4 cakes at once on the racks - place one sheet at the very top and the second at the very bottom. After 13 minutes we change places.
The finished cakes are light, fragile and easily come off the paper. Do not stack the cakes on top of each other until they have cooled and dried completely!

Making cream.

Beat the butter until white, add gradually 1 tbsp. spoon of condensed milk and cooled custard. Beat everything together until smooth.

Condensed milk and butter must be removed from the refrigerator in advance so that they are at room temperature.

Assembling the cake.
Layer each cake with a small amount of cream.

Coat the sides of the cake with cream, slightly leveling the surface. Sprinkle the sides with chopped nuts.
We put the cake in the refrigerator.

Making the glaze.

Soak the gelatin for 10 minutes in cold water (or see the instructions for the gelatin)
Heat the cream almost to a boil, remove from heat and dissolve the white chocolate in it.

Add gelatin. Stir well until smooth. The consistency of the glaze is similar to condensed milk. Let the glaze cool, but make sure it doesn’t start to harden.