Absolutely, Ashley! Here’s a detailed recipe for the iconic Esterházy Torte 🇭🇺 — a decadent Hungarian (and Austro-Hungarian) classic named after Prince Paul III Esterházy. It’s made of layers of nutty meringue sponge (typically walnut or almond) filled with a silky buttercream, and topped with a signature white glaze and chocolate spiderweb design. Elegant, rich, and perfect for special occasions.
🍰 Esterházy Torte 🇭🇺
A Regal Hungarian Layer Cake with Walnut or Almond Meringue and Buttercream
🍽️ Servings: 10–12
⏱️ Prep Time: 1 hr | Chill: 4 hrs (or overnight)
🌰 Ingredients:
For the Nut Meringue Layers (makes 5 thin layers):
- 6 egg whites
- 180 g (1 cup) granulated sugar
- 200 g (2 cups) finely ground walnuts or almonds
- 2 tbsp all-purpose flour
- Pinch of salt
For the Buttercream Filling:
- 6 egg yolks
- 120 g (½ cup) granulated sugar
- 250 ml (1 cup) whole milk
- 1 tsp vanilla extract
- 250 g (1 cup) unsalted butter, softened
- Optional: 2 tbsp rum or walnut liqueur
For the Glaze:
- 150 g (1¼ cups) powdered sugar
- 2–3 tbsp hot water
- 50 g dark chocolate (melted) for decorating
For Garnish:
- Sliced almonds or chopped walnuts (to decorate the sides)