Tort Esterházy (Eszterházy torta)
Eszterházy torta Spune: ES-ter-hah-zee TOR-ta
Tortul Esterházy este un desert elegant maghiar stratificat, creat în secolul al XIX-lea și numit după familia aristocratică Esterházy. Este format din straturi subțiri de bezea cu nucă, umplute cu o cremă bogată de vanilie și coniac, finisat cu un top de fondant alb decorat cu un model caracteristic de pânză de păianjen din ciocolată. Servit în mod tradițional la sărbători și cu cafeaua de după-amiază, combinația sa de bezea crocantă cu nucă și cremă de unt mătăsoasă îl face un clasic iubit al patiseriei din Europa Centrală.
Tort Esterházy (Eszterházy torta)
Eszterházy torta
Pronunțat ES-ter-hah-zee TOR-ta
- Porții
- 12
- Pregătire
- 1 ore
- Gătire
- 45 min
- Total
- 1 ore 45 min
- Nivel
- Avansat
Alergeni: conține gluten, lapte, ou, nuci. Verifică etichetele ingredientelor ambalate.
Ingrediente
Cantitățile au fost scalate. Timpii de gătire și dimensiunile tăvilor rămân aceleași.
Straturi de bezea cu nucă
Cremă de unt cu vanilie și coniac
Topping și decor
Mod de preparare
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.
Variante regionale
Some older Hungarian recipes use hazelnuts instead of walnuts in the layers. Modern versions occasionally replace the cognac with rum or omit alcohol entirely.
Note ale bucătarului
- 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.
Se servește cu
Strong Hungarian coffee or a glass of Tokaji dessert wine.
Se poate pregăti din timp și păstrare
The fully assembled cake keeps well in the refrigerator for up to 3 days. Bring to cool room temperature before serving.
