The classic recipe for cooking Esterhazy cake at home will not disappoint you.
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Cooking method :
Recipe for cooking at home
- If you replace coconut milk with a normal one, you must first boil it with coconut shavings and sugar for 5 minutes. Then strain it from the chips and cool completely. Leave the coconut milk in the refrigerator for half an hour.
- Fry walnuts or almonds in a dry frying pan and grind it with a coffee grinder or blender. Squirrels are separated from the yolks and put into the freezer for 1-2 minutes. Cover the parchment with a parchment and draw on a piece of paper 2 rounds about 25 cm in diameter, heat the oven to 150 C.
- Squirrels from a freezer and beat with a pinch of salt until firm peaks. Do not stop whipping, pour sugar in a thin trickle and continue to beat until it dissolves. Then carefully mix the ground nuts, the sifted flour and cinnamon with the protein cream.
- Put 2 protein crusts on the baking sheet (all of which you need 6 pieces) and send it to a preheated oven. Bake almond cakes for a cake of Estrekhazi about 20 minutes until dry. Take out the baking tray and remove the cakes on the dish.
- So bake the cakes from the remaining protein mass. While they are cooling, prepare a cream for the cake. In a bowl, pour the usual and coconut milk, whisk the mixer at high speed for a couple of minutes.
- Then pour from the resulting mixture a third into a separate container. Separate yolks from proteins and leave at room temperature. Whisk the smaller part of the milk mix with a mixer, pour sugar into it with a thin stream of sugar.
- Then (without whipping whipping) add yolks and vanilla sugar one by one. Continue to mix a couple of minutes before the formation of a magnificent creamy mass. The remaining 2/3 of the milk mixture should be put on the fire and brought to a boil neatly.
- Immediately after boiling, mix the molten yolk mass. Heat all to boil, stirring constantly. Then remove the saucepan from the heat and allow the cream to cool completely. Leave the cooled cake cream for an hour in the refrigerator to freeze.
- Protein-almond lozenges should, in the meantime, dry well on the grill (otherwise they will get wet quickly in the cake). Remove the oil from the refrigerator and leave it for half an hour in a warm place to make it soft.
- After an hour, remove the cream from the refrigerator. Boil the condensed milk with a mixer and melted butter until smooth. Then, whisk the milk cream, add to it the cream from the boiled condensed milk and the liquor (add gradually, spoonful).
- Apricot jam / jam slightly warm to a warm temperature in a water bath. Five of the six protein cakes should be smeared with milk cream and piled in a pile. Top the cake with the last crust and evenly grease it with warm jam.
- Leave the cake for half an hour at room temperature. Then prepare the icing for decorating the cake of Esterházy. To do this, pour the white chocolate into pieces and put it in a small container, put it in a water bath.
- Heat the chocolate, stirring, until it dissolves completely. Remove the container from the heat and let the mixture cool down a little. In the meantime, break black chocolate into pieces and fold it into a separate container. Lubricate the surface of the cake with a hot white chocolate and smooth it.
- Put the black chocolate on the water bath and melt, stirring constantly. Remove the container from the water bath and draw a melted chocolate on the cake spiral, moving from the center to the edges. You can do this using a pastry syringe, a pastry bag or a parchment paper bag (cut a piece of a corner and a pattern on it). Then, use a knife or toothpick of 8-12 lines from the center to the edge.
- Edge the edges with almond petals and lightly press them to the sides. Leave Esterhazy cake in the refrigerator for impregnation for the night. After 10-12 hours you can take out the form, cut the cake into small portions and serve it with tea or coffee .. Bon appetit!