Esterhazy Cake

For the Esterhazy cake, first prepare the dough. For the dough, beat the egg whites until semi-stiff and add the sugar, vanilla sugar, organic lemon zest and cinnamon – beat until stiff.

Mix almonds, flour and a little baking powder and gently fold in. Pour into a greased cake/ring mold and bake at 180 °C for about 10 minutes.

Remove from the mold and divide 2 times with a string. Allow to cool.

For the cream, boil milk with sugar and vanilla sugar and stir in the custard powder (mixed/smoothed with a little cold milk) with a whisk.

Bring to the boil briefly, let cool slightly, stir in the yolks and amaretto. Allow to cool and stir in the margarine. Spread the cream on the bottom layer, top with the next layer, spread the cream again and finish with the bottom layer.

Save some cream for the edge. Spread apricot jam on the top layer. Make a sugar glaze with freshly squeezed lemon juice, powdered sugar and possibly hot water.

Heat the chocolate. Spread the icing on the jam and draw strokes with the warm chocolate, using a knitting needle to create the typical pattern.

Brush the edge with the cream and spread/sprinkle brittle on top. Chill the cake or eat it right away.

Preparation Tip:

Do not make the icing too thin, otherwise it will run off. Let the pudding cool, otherwise the yolk will curdle! The egg white base can also be baked in 3-4 batches if you want individual bases right away - but it's faster to do it all at once!

Related Recipes:

Grillage Cake a La FeinspitzFor the grillage cake a la Feinspitz you need to plan several preparation steps: Grillage: caramelize the... Chocolate CakeFor the chocolate cake, beat egg whites with sugar until creamy. Stir in the yolks and grated chocolate, sift... Esterházy CutsFirst prepare the base. For the base, lightly beat 8 egg whites in a mixing bowl. Slowly add about 100 g of... Snow White SlicesSeparate the eggs and beat the egg whites with 1 pinch of salt until stiff. Beat the yolks, sugar and vanilla... Mexican Chocolate CakeA simple but delicious cake recipe: Bake cake: Preheat oven to 175 °C. Butter a 26 cm cake ring and line the... Chocolate Shock CakeFor the chocolate shock cake, whisk eggs, baking powder, sugar and butter well. Sift in the flour and stir in... Bellini CakeFor the Bellini cake, preheat the oven to 160 °C (top and bottom heat). Coat the springform pan with... Melon CakeBeat eggs, sugar and water until thick and creamy. Sift flour over the mixture and fold in. Cover the bottom... Egg Liqueur JellySoak gelatin in cold water. Heat milk and vanilla sugar. Liquefy squeezed gelatin in the hot milk and stir... Rhubarb Pie with MeringueFor the rhubarb pie with meringue, wash, clean (do not peel) and chop the rhubarb. Grease and flour the pan...