The Esterhazy Cake
Very well known and loved in the people Esterhazy cake. This cake consists of protein-nut cakes, cream, condensed milk and coconut milk, and white and dark chocolate glaze. Decorated cake a distinctive pattern and almond slices.
Cake Esterhazy many cook with their variations. Here is one of the most common recipes.
For cakes to take 3 tbsp flour, 1 Cup sugar, 8 egg whites, 200 g shelled walnuts (you can substitute almonds if desired), vanilla or cinnamon as desired.
For the cream you need 300 grams of butter, 3 tsp. vanilla sugar, 0.5 cups coconut milk, 2 tbsp apricot jam, 0.75 cups of sugar, 4 egg yolks, 0.25 Cup milk, 0.5 cups of milk. Optionally adds the cherry vodka or liqueur (couple tablespoons).
For need white glaze (200 g) and black (50 g) chocolate, cream 33% — 2 tbsp For coating cake need almonds (flakes).
To prepare the dough. To do this, beat the whites into a foam, gradually adding sugar. Whisk until then, until the mixture will be so thick that it will no longer be removed from the bowl.
Nuts to grind into flour. Add to proteins. From parchment with bakeware cut 6 templates — for 6 cakes. Parchment evenly spread the dough so that it was equally of each cake layer. Bake in the oven cakes at 140-150 degrees for 20 minutes. Cakes should be a light brown.
The finished cake to remove from the paper to cool. if necessary, trimmed. To prepare the cream, until the shortcakes are cooling.
Normal milk mixed with coconut in a mixer to obtain a homogeneous mass. Separate 1/3 part and she is alternately whipped with sugar, egg yolks and vanilla sugar until smooth. The rest of the milk bring to the boil, add the milk and yolk mixture, stirring constantly. Bring again to a boil, remove from heat, cool.
In the cooled cream add butter, whipped with condensed milk, all carefully whisk. Add, if desired, liqueur or vodka. The cream is cooling.
Collect the cake. 5 cakes smeared with cream, and the sixth from the top, apply a thin even layer of jam. Melted in a water bath of white chocolate with cream to cover the cake top and sides. Slightly cool the cake to the chocolate slightly thickened.
Now dark chocolate melt in a water bath with the addition of cream. Put in pastry bag and draw them on top of the cake pattern in the shape of a spiral. Then with a toothpick or the tip of a sharp knife to make the center of the cake to the edges 8 of the rays. Then Vice versa, to make from the edges to the center has 8 rays. Get the characteristic feathers.
Sides of the cake carefully sprinkle almond flakes. The cake is placed for 12 hours in the refrigerator for impregnation.