Esterhazy Torte Esterhazyschnitten Almond Meringue Slices
Indulge in the timeless elegance of Esterházy Torte Esterhazyschnitten, a sophisticated dessert that combines layers of almond meringue, velvety buttercream, and a touch of tangy apricot jam. This Hungarian-inspired classic is elevated by its signature marbled royal icing glaze, delicately adorned with chocolate feathering for a visually stunning finish. Each slice boasts the perfect balance of nutty richness and creamy sweetness, enhanced by the crunch of toasted sliced almonds decorating the sides. Ideal for special occasions or as a luxurious everyday treat, this dessert pairs beautifully with a cup of coffee or tea. Meticulously crafted with layers and precision, this recipe is a must-try for any baking enthusiast looking to impress with a show-stopping centerpiece.
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Ingredients
- 6 large Egg whites
- 200 grams Granulated sugar
- 200 grams Ground almonds
- 20 grams All-purpose flour
- 200 grams Unsalted butter
- 200 grams Powdered sugar
- 4 large Egg yolks
- 100 milliliters Whole milk
- 1 teaspoon Vanilla extract
- 100 grams Apricot jam
- 150 grams Powdered sugar (for glaze)
- 2 teaspoons Lemon juice
- 30 grams Dark chocolate
- 50 grams Sliced almonds
Directions
Step 1
Preheat the oven to 160°C (320°F). Line 5 baking sheets with parchment paper and draw rectangles of the same size (approximately 25 cm x 10 cm) on each.
Step 2
In a clean, dry bowl, whisk the egg whites until soft peaks form. Gradually add the granulated sugar while whisking until stiff, glossy peaks form.
Step 3
Gently fold in the ground almonds and flour until just combined. Divide the batter evenly among the 5 prepared rectangles, spreading the mixture smoothly within the drawn shapes.
Step 4
Bake the meringue layers for 18-20 minutes, or until lightly golden. Let them cool completely on the parchment paper.
Step 5
For the buttercream, begin by whisking the yolks, milk, and vanilla extract in a heatproof bowl. Cook the mixture over a simmering pot of water, whisking constantly, until it thickens enough to coat the back of a spoon. Remove from heat and let cool.
Step 6
In a separate bowl, beat the butter and powdered sugar until pale and fluffy. Gradually add the cooled yolk mixture and continue beating until smooth.
Step 7
To assemble, spread a thin layer of buttercream onto 4 of the meringue layers. Stack them on top of each other, spreading apricot jam thinly over the top layer. Reserve the final meringue layer for the topmost piece.
Step 8
To make the glaze, sift powdered sugar into a bowl and add lemon juice, stirring to create a thick, spreadable icing. Melt the dark chocolate and transfer it to a piping bag.
Step 9
Spread the glaze evenly across the top meringue layer. Pipe thin, parallel lines of melted chocolate across the icing. Use a toothpick to drag perpendicular lines through the chocolate to create a marbled effect.
Step 10
Gently press the top decorative layer onto the assembled torte. Decorate the sides with sliced almonds and trim the edges to ensure evenness.
Step 11
Chill the torte in the refrigerator for at least 2 hours before slicing and serving. Enjoy this delightful dessert with coffee or tea!
Nutrition Facts
| Serving size | (1533.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5900.8 |
| Total Fat 326.3g | 0% |
| Saturated Fat 122.7g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 1195.3mg | 0% |
| Sodium 442.1mg | 0% |
| Total Carbohydrate 711.2g | 0% |
| Dietary Fiber 34.3g | 0% |
| Total Sugars 639.0g | |
| Protein 93.4g | 0% |
| Vitamin D 118.6IU | 0% |
| Calcium 979.6mg | 0% |
| Iron 15.9mg | 0% |
| Potassium 2647.0mg | 0% |
Source of Calories