Sweet Hungary Workshop Series #5 // 'Eszterhazy Cake'

The Liszt Institute London and The Rosemary restaurant have organised a workshop series to introduce Hungary’s sweet side to you! Our guest chef Szabolcs Böszörményi returns to a special episode, to guide you through the secrets of the well-known Hungarian dessert, the Eszterhazy Cake.

Eszterházy cake

Ingredients
For the sponge-cake

10 egg whites
300 grams of sugar
350 grams of ground walnuts
50 grams flour
pinch of salt

For the cream

2 teaspoons of brandy
3 tablespoons of flour
5 dl of milk
2 packs of vanilla sugar
5 egg yolks
50 grams of sugar
300 grams of butter

For the glaze

100 grams of white chocolate +25ml oil
25 grams of dark chocolate +6ml oil


1. Prepare five parchment paper pieces and draw 22 cm diameter circles onto them. Whip up the egg whites and slowly add the sugar.
2. Then carefully add the ground walnut, flour and a pinch of salt. Mix them without breaking the mousse.
3. Spread the mixture equally on the five circle-shaped parchment papers and bake each of them at 180° Celsius for 10 minutes until golden brown.
4. For the filling mix the ingredients with the lukewarm milk in a pan, and start heating it. Stir constantly until the cream thickens, and take it off of the heat.
5. Leave it to cool to room temperature and then mix in the room temperature butter.
6. Then, layer the cake. Spread the filling between the sponge layers and on the side.
7. Cover the top layer with melted white chocolate and oil mixture.
Draw a spiral from the middle of the cake outwards, with the dark chocolate. Sunflower oil makes it easy to cut the cake when cold.
8. Take a toothpick and draw lines from the inside of the cake, thus forming a web shape. If you wish, you can decorate the side of the cake with ground walnuts.
9. Let the cake sit in the fridge for a few hours before serving.
10. Enjoy the dessert!

Тэги:

#dessertmaking #workshop #unique_dessert

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