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Esterhazy Torte

Daring Bakers
January 2015

Happy New Year 2015 my dear fellow Daring Bakers! I am Jelena from A Kingdom for a Cake, and I wish 2015 will bring you joy in and out of the kitchen!!

I thought that it would be appropriate to start this year with a celebration cake. The obvious choice was the Esterhazy cake a.k.a the Hungarian dream.

When I decided to go for the Esterhazy Torte for this month’s challenge I had one thing on my mind, OK two; the first and foremost thought was I wanted to take you to the place where this beautiful blogging adventure started for me. Two years ago I stumbled upon a blog with a recipe for the best cake ever made (in my opinion), not any ordinary recipe or blog, the blog was full of details and pictures, you could feel that the cake was made and the blog posting was written with great love and passion. I knew that moment I wanted to do the same; and a couple of months later, my blog was born.

I said two reasons the other one relates to the Vojvodina region in Northern Serbia, where I was born, it is a place with a very rich history that has resulted in an abundance of different cultures, religions and of course food, interestingly Vojvodina was even briefly a part of Austro–Hungarian Monarchy.

In the 19th century, a confectioner from Budapest baked and named the Esterhazy Torte after the wealthy Prince Paul III Anton Esterhazy de Galantha, a member of the Esterhazy dynasty and diplomat of the Austrian Empire.

Recipe Source: http://foodforthought-jelena.blogspot.co.uk/2010/07/esterhazi-torta.html

Blog-checking lines: : For the month of January Jelena from A Kingdom for a Cake invited us to start this year with a dreamy celebration cake. She challenged us to make the Esterhazy cake a.k.a the Hungarian dream. What better way to start the year than with a sweet dream?

You can find the challenge PDF here

Posting Date: January 27, 2015

Notes: : This recipe traditionally uses toasted hazelnuts. Nowadays, the hazelnuts are often substituted with almonds (in parts of Austria) or walnuts (mainly in Hungary).

Mandatory Items:Please make a cake with 5 dacquoise layers, using hazelnuts, walnuts or almonds (unless you have a nut allergy). You could omit the nuts in the filling although the majority of the flavor comes from the toasted hazelnuts.

Make the Esterhazy web, or more-widely known as the spider web decoration as instructed. This too is mandatory.

Variations allowed: You could omit the nuts in the filling although the majority of the flavor comes from the toasted hazelnuts.

Preparation time: This Torte is not to be rushed in preparation and I recommend to make the layers one day and the rest of the cake the following day, or to assemble it but leave the decoration for another day.

Recipe : Esterhazy Torte

Servings: 10-12, Original recipe in metric

Ingredients

HAZELNUT SPONGE LAYERS

12 large egg whites

1 cup plus 1 tablespoon (9 oz) (250 gm) caster (superfine) sugar

2 tablespoons (2/3 oz) (20 gm) vanilla sugar

2½ cups (9 oz) (250 gm) ground hazelnuts

2/3 cup (2¾ oz) (80 gm) plain (all purpose) flour

HAZELNUT CREAM

12 large egg yolks

1 cup plus 1 tablespoon (9 oz) (250 gm) caster (superfine) sugar

2 tablespoons (2/3 oz) (20 gm) vanilla sugar

1 -1/3 cups (10½ oz) (300 gm) butter at room temperature

1½ cups (5-1/3 oz)(150 gm) toasted ground hazelnuts

APRICOT JAM GLAZE
around 3 tablespoons (45 ml) (1-2/3 oz) (45 gm) apricot jam
1 teaspoon (5 ml) water

WHITE ICING
2½ to 3¼ cups (10-2/3 to 14 oz) (300-400 gm) icing (powdered) (confectioners’) sugar
2 teaspoons (10 ml) sunflower oil
3-4 teaspoons (15-20 ml) lemon juice
around 4 tablespoons (60 ml) hot water

CHOCOLATE DECORATION
¼ cup (1¾ oz) (50 gm) dark chocolate
1 teaspoon (5 ml) oil
¾ cup (3½ oz) (100 gm) roughly chopped hazelnuts
Directions:

HAZELNUTS

Place the hazelnuts on an oven tray in a cold oven, increase the temperature to moderate 180°C/350°F/gas mark 4, and bake until a nice aroma starts to come out of the oven and the nuts have become darker.

Continue until their skins almost turn black or dark brown and the hazelnut ‘meat’ becomes a caramel colour. You will need to watch the oven carefully since the nuts can easily burn. From time to time, just open the oven and carefully try one to see if the centre is nice and crispy, but be careful not to burn yourself. It should take about 15-25 minutes.

This baking process brings out the aroma of the hazelnuts needed for the cake. (If you are using almonds instead of hazelnuts, they need to stay white. Hazelnuts are not good in this cake if their aroma is not present.)

Let them cool.

Set aside ¾ cup (3½ oz) (100 gm) toasted nuts and roughly chop them. These will go around the cake at the end.

The rest need to be ground. A grinding machine is best since a food processor might turn the hazelnuts into a creamy mush. If you are using a processor do it in short pulses so they do not have the consistency of peanut butter but of fine powder.

Divide the ground hazelnuts into 2 batches of 2½ cups (9 oz) (250 gm) and 1½ cups (5-1/3 oz) (150 gm) for the sponge layers and the filling respectively.

HAZELNUT LAYERS (Dacquoise layers)

With an electric mixer beat the egg whites while gradually adding the sugar and vanilla sugar for about 5 minutes until stiff peaks form.

Turn the mixer to the lowest speed and add in the hazelnuts mixed with the flour and beat until just combined.

Cut baking paper into five squares large enough to draw a circle of 10 inch (25cm) in diameter on the squares.

Turn the paper over and place one piece onto an up-side down oven tray and delicately spoon inside the circle one-fifth of the beaten egg white mixture.

Place the tray into an preheated moderate 325°F/160°C/gas mark 3 (no fan) oven and bake for 14 minutes. It will look soft but that is how we want them. Your finger should not stick to the layer when you touch it.

Take the layer out together with the paper and place on an even surface

Cool the oven tray and repeat with the next 4 layers. It is important that the up-side down oven tray is cool when you start to bake the layers.

If you have a 10 inch (25cm) diameter spring form pan with a removable bottom just cut out five pieces of baking paper to fit the bottom and spoon the mixture in the pan.

Make sure to cool the bottom of the pan after removing each layer and before placing the egg white mixture for the next layer into it.

Place all the layers next to each other.


HAZELNUT FILLING

The filling is cooked in a double boiler. If you do not have a double boiler just take two pots so that the smaller one fits perfectly in the larger one and there is no gap between them.

Fill the larger pot with about 1-inch (2 cm) water place on the stove and bring the water to a slow boil, the water should not touch the smaller pot bottom.

Beat the egg yolks and the sugar with an electric mixer in the smaller pot for 30 seconds. Place the smaller pot into the larger one and cook for 14-15 minutes. Stir every 2-3 minutes for a short while with a wooden spoon always scraping the sides and the bottom. Stir constantly, near the end.

Let the filling cool.

Beat the cooked yolks for 30 seconds with an electric mixer.

Beat the room temperature butter for 2 minutes until light and fluffy then beat into the cooked yolks.


Add in the ground hazelnuts and beat again until combined.

Set aside 2 tablespoons of the filling to spread around the torte at the end.

Divide the rest of the filling into 4 cups.

Line a large tray with some baking paper.

Remove the baking paper from one of the dacquoise and place it onto the tray, spread one quantity of filing evenly over the dacquoise, then place another layer on the top.

Repeat, making sure that the last layer is placed bottom-side-up (do not place filling on this surface) which will make it easier to obtain a smooth looking finish.

Place some baking paper over the torte. Press a bit with your hands to even it out, put another tray over the torte and now place something heavy on the top to allow the torte to level up. A pan half-filled with water will be fine.

Place the whole torte with the pot in the fridge for one hour.

APRICOT JAM GLAZE

Heat the apricot jam and water on the stove.

Remove the top baking paper from the torte and spread the jam on top of it. We want a very thin layer, just barely covering the torte.

Place the torte back in the fridge for 30 minutes for the jam to cool.

When the 30 minutes is up, spread the 2 tablespoons of reserved hazelnut filling around the cake.

WHITE ICING

By hand mix the powdered (icing) (confectioners’) sugar, oil, lemon juice while adding teaspoon by teaspoon of hot water until the mixture is creamy, but not runny. Mix vigorously for a couple of minutes. The sugar should be lemony.

With a hot wet large knife quickly spread the icing over the apricot layer.

You will need around 2½ to 3¼ cups of powdered sugar but it is better to have more than less, since when you start spreading you cannot go back. You will have some left over icing. If it is a bit uneven just turn on the hair dryer and heat the icing so it will smooth out a bit.
DECORATION

Before starting with the icing have the chocolate ready since it needs to go onto the soft icing in order to get the web.

Melt the chocolate with a teaspoon of oil, place in a pipping bag, or a plastic bag with a cut in the corner that will act as the tip.

Draw four (4) concentric circles onto the cake, then with a knife (not the sharp side) or a wooden skewer run six (6) lines at 30 degree angle to the cake to get the decoration (see pictures for more details). Each line should be in a different direction. One running away from you and the next one running to you.

Press the remaining crushed hazelnuts around the cake to complete the decoration.

Let rest in the fridge for at least 24 hours before tasting. This cake that gets better as times goes by. We usually enjoy ours for 7 days.

Alternative Recipes:

http://www.wien.info/en/shopping-wining-dining/viennese-cuisine/recipes/esterhazytorte

http://palachinkablog.com/esterhasy-torte/

Storage & Freezing Instructions/Tips: Keep it refrigerated, covered with a cake dome, or something similar.

It’s suitable for freezing.

Disclaimer:

The Daring Kitchen and its members in no way suggest we are medical professionals and therefore are NOT responsible for any error in reporting of “alternate baking/cooking”. If you have issues with digesting gluten, then it is YOUR responsibility to research the ingredient before using it. If you have allergies, it is YOUR responsibility to make sure any ingredient in a recipe will not adversely affect you. If you are lactose intolerant, it is YOUR responsibility to make sure any ingredient in a recipe will not adversely affect you. If you are vegetarian or vegan, it is YOUR responsibility to make sure any ingredient in a recipe will not adversely affect you. The responsibility is YOURS regardless of what health issue you’re dealing with. Please consult your physician with any questions before using an ingredient you are not familiar with. Thank you! :)[/quote]

lelush
Jelena

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