What Is an Esterhazy Torte?

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  • Written By: Kathy Dowling
  • Edited By: E. E. Hubbard
  • Last Modified Date: 20 October 2019
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Esterhazy torte is a popular Hungarian dessert that has a rich flavor and is made from eggs, vanilla, and sugar, as well as butter, almonds, and flour. The cake is made up of four layers, and each layer is divided by chocolate butter-cream, and the torte is then coated with a fondant icing. It is garnished with a chocolate sauce in a chevron pattern. The dessert is named after the 19th century Hungarian Prince, Paul III Anton Esterhazy de Galantha, and has become famous in different parts of Europe, including Austria and Germany.

Making Esterhazy torte requires a good amount of time. While there are many variations in recipes, it is generally made up of three main components — sponge cake, chocolate butter-cream filling, and fondant icing. To make the sponge cake, egg yolks and sugar are beaten together and are added to a mixture of flour and ground almonds, and then stiffly beaten egg whites and vanilla are folded into the mixture. The mixture is then poured into four separate baking trays, one for each layer, and all four trays are baked for about 10 to 15 minutes at 350° Fahrenheit.


While the sponge cake is baking, the icing can begin to be assembled. The chocolate butter-cream filling is prepared by melting chocolate, whisking sugar and egg whites together, and melting butter. The melted chocolate is then folded into the butter, and then that mixture is folded into the stiffened egg whites. Finally, the fondant icing is made by combining sugar, water, and corn syrup together over a gentle heat until an opaque glaze is produced.

Once all of the components of the dessert are made, assembling Esterhazy torte is a fairly simple task. The first sponge cake is coated with chocolate butter-cream and the next sponge cake is placed on top, and the process is repeated until all four sponge cakes are layered on top of each other. The cake is then refrigerated for one hour until cooled and the fondant can then be poured on top of the torte and left to dry. The leftover chocolate butter-cream filling is used to cover the edges, and roasted almonds are then pressed into the sides. Finally, Esterhazy torte is garnished with a chocolate sauce in a pattern that resembles a spider web, called a chevron pattern, giving the dessert a unique appearance.


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