Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 cup caramel sauce
- 2 cups chopped walnuts
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Special Equipment Needed:
- 2 9-inch round cake pans
- Parchment paper
- Electric mixer
- Offset spatula
Step-by-Step Instructions:
1. Preheat the oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
3. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk and vanilla extract.
4. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
5. Allow the cakes to cool completely in the pans. Once cooled, remove the cakes from the pans and level the tops with a serrated knife.
6. Spread a layer of caramel sauce over the top of one cake, then sprinkle with chopped walnuts. Place the second cake on top and repeat the process.
7. In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream over the top and sides of the cake using an offset spatula.
8. Drizzle the remaining caramel sauce over the top of the cake and sprinkle with additional chopped walnuts.
Time:
Preparation time: 30 minutes
Cooking time: 25-30 minutes
Total time: 1 hour
Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories: 540
Fat: 36g
Carbohydrates: 49g
Protein: 7g
Sodium: 190mg
Sugar: 32g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but reduce the added salt by half.
- Pecans or almonds can be used instead of walnuts.
- Store-bought caramel sauce can be used instead of homemade.
Variations:
- Add a layer of sliced bananas or strawberries between the cake layers.
- Use chocolate ganache instead of caramel sauce.
- Add a layer of chocolate chips or chopped chocolate to the cake layers.
Tips and Tricks:
- Make sure the butter is softened to room temperature before creaming it with the sugar.
- Level the cakes with a serrated knife to ensure they stack evenly.
- Chill the cake in the refrigerator for at least 30 minutes before serving to help the whipped cream set.
Storage Instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Allow the cake to come to room temperature before serving.
Presentation Ideas:
Serve the cake on a cake stand or platter. Garnish with additional chopped walnuts and a drizzle of caramel sauce.
Garnishes:
Chopped walnuts, caramel sauce
Pairings:
Coffee, tea, or a glass of milk
Suggested Side Dishes:
Fresh fruit salad, whipped cream, or vanilla ice cream
Troubleshooting Advice:
- If the cake layers are too thin, increase the recipe by half to make taller layers.
- If the whipped cream is too runny, chill the bowl and beaters in the refrigerator before whipping.
Food Safety Advice:
- Make sure to use fresh ingredients and wash your hands before preparing the cake.
- Store the cake in the refrigerator to prevent spoilage.
Food History:
The Esterházy Torte is a classic Hungarian cake named after the Esterházy family. It is made with layers of sponge cake and buttercream, and often decorated with a lattice pattern made from caramel or chocolate.
Flavor Profiles:
Sweet, nutty, caramel
Serving Suggestions:
Serve the cake as a dessert after a meal or for a special occasion.
Related Categories
Cooking Method: N/A
Course Type: N/A
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Region: Hungarian
Taste: Rich, Creamy, Sweet, Caramelized, Nutty