Esterházy torte

The Esterházy cake is a Hungarian Torte, which was developed in the fin de siècle of the monarchy at the beginning of the 20th century by the Budapest Confectioners and is today estimated especially in Hungary and Austria, but also in Germany. It consists of pale yellow butter cream between sponge cake, covered with white icing. Above it is decorated with chocolate and candied fruit, on the edge with praline. Also widespread is the version of the Esterházy cuts.

Name

The cake was by Paul III. Anton Esterházy de Galantha (1786-1866) named a member of the Hungarian magnate Esterházy family and Foreign Minister of the Imperial Monarchy.

Production

First, a Makronenteig is made ​​of stiff whipped egg whites, ground almonds, sugar, butter and flour, baked in the cake five floors of the same size. These are painted with a more refined with cognac or vanilla butter cream mass and stacked. Then covered the cake with fondant ( a thick cooked mass of sugar and water ), the typical Esterházy pattern ( mutually to each other extending transverse stripes, and the total ornamentation reminiscent of a spider's web ) is applied and the sides interspersed with brittle with melted dark chocolate on the white fondant. There are also Dekorierungen with candied fruits usual.

Variants

There are different methods of preparation ( for example, only four instead of five layers, different fillings or on the basis of sponge cake ).