Almond Walnut Meringue Cake — Esterhazy Torte
Austro-Hungarian aristocratic cake, alternating layers of almond-walnut meringue and vanilla buttercream, topped with the signature white fondant and chocolate spiderweb.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Whisk ground almonds, walnuts, 25g icing sugar, and 0.75 tsp cornflour together. Draw two 18cm circles on parchment sheets. Measure all remaining ingredients. Heat milk with vanilla extract until steaming. Whisk egg yolk, 15g caster sugar, and 5g cornflour until pale.
Bake 1
Preheat oven to 160°C. Whisk 1 egg white with salt to soft peaks. Gradually add 15g caster sugar, whisk to firm glossy peaks. Fold nut mixture in two additions gently. Divide evenly between two circles, spread to edges. Bake 18–22 minutes until pale golden, dry, and firm to touch.
Build 1
Cool meringue layers 30 minutes completely. Pour hot milk into yolk whisking constantly, return to pan, whisk over medium 2–3 minutes until thick and bubbling. Transfer to bowl, press cling film on surface, chill 1 hour.
Build 2
Beat 45g softened butter 3 minutes until very pale and fluffy. Add cooled pastry cream in small spoonfuls, beating continuously, until all incorporated and buttercream is silky and thick.
Assemble
Peel meringue layers off parchment carefully. Layer on serving plate: meringue, half buttercream, meringue, remaining buttercream. Spread reserved buttercream thinly around sides and top. Chill 30 minutes to firm. Brush top with warm sieved apricot jam.
Glaze
Whisk fondant icing sugar with 1.5 tsp water until smooth and thickly pourable. Pour over cake top, letting it just kiss edges. Transfer melted chocolate to piping bag. Pipe 4 concentric circles on wet fondant. Drag skewer from centre outward through circles in 6 evenly spaced lines, then inward between each, creating spiderweb.
Plate
Chill torte 3 hours until fondant sets completely. Slice into 2 wedges with a warm, dry knife and serve.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.