Hungarian Esterházy Torte
Hungarian Esterházy Torte is a luxurious dessert that captivates with its delicate layers of almond meringue, rich buttercream, and a hint of rum, all topped with a glossy glaze. This elegant cake is perfect for special occasions or simply indulging after a long day. Each slice offers a delightful burst of flavor that will linger in your memory long after the last bite.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Hungarian
Ingredients
Scale
- 6 egg whites
- 1 cup granulated sugar
- 1 cup almond flour
- 1 cup unsalted butter, room temperature
- 2 tsp pure vanilla extract
- 2 tbsp rum or rum extract
- 2 cups sifted powdered sugar
- 1/2 cup apricot jam
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, whip egg whites until soft peaks form. Gradually add sugar and continue beating until stiff peaks form.
- Gently fold in the almond flour, then spread three equal circles on the baking sheets.
- Bake for about 25 minutes until lightly golden. Let cool.
- For the buttercream, cream the unsalted butter until fluffy, then gradually mix in sifted powdered sugar, vanilla extract, and rum until combined.
- Assemble by spreading apricot jam between meringue layers followed by buttercream. Top with another layer and finish with more buttercream.
Nutrition
- Serving Size: 1 serving
- Calories: 395
- Sugar: 34g
- Sodium: 95mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 60mg