Esterhazy Torte is a beloved Hungarian dessert known for its delicate layers of nut-based meringue, typically made with almonds and walnuts, held together by a rich buttercream frosting. The layers are often subtly flavored with a hint of rum, vanilla, or citrus zest. What sets this torte apart is its elegant appearance, adorned with intricate chocolate glaze patterns on top. The combination of crispy, nutty meringue and smooth buttercream makes Esterhazy Torte a delightful treat for those with a sweet tooth, perfect for special occasions or a well-deserved indulgence. Here’s how to make your very own at home.
What You Need
For the Meringue Layers:
6 large egg whites
1 cup ground almonds
1 cup ground walnuts
1 cup granulated sugar
1 teaspoon vanilla extract
For the Buttercream:
1 cup unsalted butter, softened
1 cup powdered sugar
4 large egg yolks
1 teaspoon vanilla extract
2 tablespoons dark rum (optional)
For the Filling:
1/2 cup apricot jam
For the Glaze:
1 cup semisweet chocolate chips
1/4 cup heavy cream
What To Do
Prepare the Meringue Layers:
Preheat your oven to 325°F (160°C).
Line two baking sheets with parchment paper.
In a bowl, beat the egg whites until stiff peaks form.
Gradually add the sugar, one tablespoon at a time, while continuing to beat the egg whites. This should make a glossy meringue.
Gently fold in the ground almonds, ground walnuts, and vanilla extract.
Divide the meringue mixture into 4 equal portions and spread each portion into a circle on the prepared baking sheets. Each circle should be about 8 inches in diameter.
Bake for about 15-20 minutes or until the meringue is lightly golden. Let them cool completely.
Make the Buttercream:
In a bowl, beat the softened butter until creamy.
Gradually add the powdered sugar, egg yolks, vanilla extract, and rum (if using). Beat until the mixture is smooth and well combined.
Assemble the Torte:
Spread a thin layer of apricot jam on top of one of the meringue layers.
Top it with a layer of buttercream.
Repeat this process, alternating meringue and buttercream, until all layers are stacked.
Reserve a small amount of the buttercream for decoration.
Decorate the Torte:
With the reserved buttercream, create a decorative pattern on top of the torte. You can use a pastry bag and tip for this.
Prepare the Chocolate Glaze:
In a small saucepan, heat the heavy cream until it’s almost boiling.
Remove from heat and add the semisweet chocolate chips. Stir until the chocolate is fully melted and the mixture is smooth.
Glaze the Torte:
Pour the chocolate glaze over the top of the torte, letting it run down the sides.
Let the torte sit for at least a few hours, or overnight, to allow the flavors to meld.
Slice and serve your Esterhazy Torte, enjoying the layers of meringue, buttercream, and the hint of apricot jam in each delicious bite.
Esterhazy Torte is a labor of love, but the result is a delectable and elegant dessert that’s sure to impress your guests. Enjoy!