Esterházy Cake (Eszterházy torta)
Eszterházy torta Say it: ES-ter-hah-zee TOR-ta
Esterházy cake is an elegant Hungarian layered dessert created in the 19th century and named after the aristocratic Esterházy family. It consists of thin walnut meringue layers filled with a rich vanilla-cognac buttercream, finished with a white fondant top decorated in a characteristic chocolate spider-web pattern. Traditionally served at celebrations and with afternoon coffee, its combination of crisp nutty meringue and silky buttercream makes it a beloved classic of Central European pastry.
Esterházy Cake (Eszterházy torta)
Eszterházy torta
Pronounced ES-ter-hah-zee TOR-ta
- Serves
- 12
- Prep
- 1 hr
- Cook
- 45 min
- Total
- 1 hr 45 min
- Level
- Advanced
Allergens: contains gluten, milk, egg, nuts. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Walnut Meringue Layers
Vanilla-Cognac Buttercream
Topping and Decoration
Method
Preheat oven to 325°F (165°C). Trace eight 9-inch (23 cm) circles on parchment paper and place on baking sheets.
Beat egg whites with salt until soft peaks form. Gradually add sugar, beating until stiff, glossy meringue forms, about 5 minutes.
Fold in ground walnuts and flour gently until just combined. Divide mixture evenly among the eight circles and spread into thin, even layers.
Bake layers one or two at a time for 12-15 minutes until golden and firm to the touch. Cool completely on the parchment, then carefully peel off.
For the buttercream, whisk egg yolks and sugar until pale. Heat milk until steaming and slowly whisk into yolks. Return to low heat and cook, stirring constantly, until thickened to a custard that coats the back of a spoon, about 5 minutes. Cool to room temperature.
Beat softened butter until fluffy. Gradually beat in cooled custard, vanilla, and cognac until smooth and silky.
Place first meringue layer on a serving plate. Spread with a thin layer of buttercream. Repeat with remaining layers, finishing with the top layer. Chill 30 minutes.
Mix powdered sugar with enough milk or lemon juice to make a spreadable fondant. Spread over the top of the cake.
Pipe thin lines of melted chocolate across the fondant, then drag a toothpick or skewer perpendicularly through the lines at 1-inch intervals to create the classic web pattern. Press chopped walnuts onto the sides.
Refrigerate at least 4 hours or overnight before slicing with a sharp knife dipped in hot water.
Regional variants
Some older Hungarian recipes use hazelnuts instead of walnuts in the layers. Modern versions occasionally replace the cognac with rum or omit alcohol entirely.
Cook's notes
- Make the meringue layers a day ahead and store in an airtight container; they become easier to handle.
- Ensure the custard base for the buttercream is completely cool before adding to the butter to prevent curdling.
- For clean slices, wipe the knife between cuts and keep the cake well chilled.
Serve with
Strong Hungarian coffee or a glass of Tokaji dessert wine.
Make ahead and storage
The fully assembled cake keeps well in the refrigerator for up to 3 days. Bring to cool room temperature before serving.
