Strain the apricot mixture and brush entire top of cake with glaze and let dry for 15 minutes. Fold in the egg whites in the mixture until all traces of white are gone. Continue until all the batter is used and all of the layers are cooling. Frost the sides of the torte with the reserved frosting, pressing in the sliced almonds. This Hungarian Esterházy torte is a rich dessert consisting of chocolate buttercream sandwiched between four layers of sponge cake. Refrigerate, covered, 1 hour. For four pans, bake about 10 to 15 minutes or until cakes … To serve, slice along the lines marked in the caramel glaze. If some drips down the sides, that's okay because it will be covered with the reserved buttercream. Place chocolate-oil mixture in a squeeze bottle and set aside. Set over low heat and stir until dissolved. Beat just to soft peaks. With a stand mixer or hand mixer, beat the butter with the paddle attachment on low for 2 minutes, medium for 3 minutes and high for 5 minutes. It is purportedly named after 19th-century Prince Esterházy of Hungary, of a family close to Austrian royalty (and all their fabulous desserts!). Pour warm fondant over torte, tilting so the entire top is covered. Use the rest of the filling to cover the sides of the cake. Swirling the pan, continue to boil until the caramel becomes a golden brown. This is a traditional Old World recipe, so it will take some time, but the fondant icing is not the type that has to be kneaded, ripened for several hours, and remelted. 1/4 cup apricot jam (melted and mixed with 1 tablespoon hot water), 2 ounces chocolate (melted semisweet mixed with 1/4 teaspoon vegetable oil). Portion batter evenly into prepared pans. Transfer to a large bowl. For one pan, bake 30 to 40 minutes or until golden. Get one of our Hungarian walnut torte recipe and prepare delicious and healthy treat for your family or friends. ), 20 Beautiful Christmas Cakes to Make for the Holidays, Seven Sisters Cake (Ciasto Stefanka or Stefania Torta), Basic Hungarian Sponge Cake (Piskotatekercs) Recipe, Hungarian Esterházy Torte (Esterházy Torte), Hungarian Chocolate Mousse Cake (Sutemeny Rigo Jancsi), Serbian Multi-Layered Chocolate Cream Cake. Which European country will inspire your culinary journey tonight? Cool in the pans. Beat in the 4 eggs, one at a time. This is a rich dessert, so small slices work best. Sprinkle ground almonds and flour over batter and fold in gently. Which European country will inspire your culinary journey tonight? Consuming raw and lightly-cooked eggs poses a risk of food-borne illness. Whisk gently to 120 F on a candy thermometer. Add the 2/3 cup sugar and 1/3 cup water to a small heavy saucepan. Fold melted chocolate into butter, then fold in egg whites. Don't over-bake. The Spruce / Cara Cormack. Melt the semi-sweet and unsweetened chocolates in a microwaveable bowl, stirring often. Place 1 cake layer on a serving plate, or in a 9-inch springform pan to use as a guide, and spread on 1/8 inch of filling. 1) place yolks into a bowl, then put sugar over them and combine ingredients by mixer until sugar is dissolved completely. Place 1 cake layer on a cooling rack set over a pan to catch the drips. Place 1 cake layer on a serving plate, or in a 9-inch springform pan to use as a guide, and spread on 1/8 inch of filling. Weigh the batter, remembering to subtract for the weight of the bowl. Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer. Without stirring, cook until the sugar dissolves and it comes to a boil and begins to darken in color. With a buttered knife, quickly mark the glaze before it completely hardens into 16 equal wedges without cutting all the way through. 2) add vanilla extract to the bowl and mix again. Stir in the vanilla … Good appetite! Set aside to cool. Place egg whites and sugar in the top of a double boiler over medium heat. For four pans, bake about 10 to 15 minutes or until cakes pull away from sides of pan and top is golden brown. Invented by and named after Hungarian (some say he was Austrian) pastry chef Jozsef C. Dobos in 1884, the elegant Dobos torte is on par with another layered Hungarian dessert, sutemeny Rigo Jancsi. Portion batter evenly into prepared pans. Pozsonyi kifli: This is a variation of the bejgli, above. Reserve the last 1/4 of buttercream for the sides. Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer. Stir and set aside to cool. 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