Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1 1/2 cups unsweetened shredded coconut
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 4 large eggs, separated
- 1/2 cup milk
- 1/2 cup heavy cream
- 1/4 cup cornstarch
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 tsp cream of tartar
Special equipment needed:
- 2 9-inch round cake pans
- Parchment paper
- Stand mixer or hand mixer
- Whisk
- Rubber spatula
- Offset spatula
- Cake leveler or serrated knife
- Cake decorating bag and tip (optional)
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 mixing bowl, cream together the butter and granulated sugar until light and fluffy.
3. Add the egg yolks one at a time, beating well after each addition.
4. In a separate bowl, whisk together the flour, shredded coconut, cornstarch, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk and heavy cream, until everything is well combined.
6. In another bowl, beat the egg whites and cream of tartar until stiff peaks form.
7. Gently fold the egg whites into the cake batter until no white streaks remain.
8. Divide the batter evenly between the prepared cake pans and smooth the tops with an offset spatula.
9. Bake for 25-30 minutes or until a toothpick inserted in the center of the cakes comes out clean.
10. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
11. In a mixing bowl, beat the powdered sugar, vanilla extract, and heavy cream until stiff peaks form.
12. Place one cake layer on a cake stand or plate and spread a generous amount of the whipped cream mixture on top.
13. Place the second cake layer on top of the whipped cream and spread more whipped cream on top.
14. Use an offset spatula to smooth the whipped cream around the sides of the cake.
15. Decorate the top of the cake with additional whipped cream using a cake decorating bag and tip, if desired.
Time:
Preparation time: 30 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 460
Fat per serving: 28g
Carbohydrates per serving: 47g
Protein per serving: 6g
Substitutions for ingredients:
- You can use sweetened shredded coconut instead of unsweetened, but reduce the amount of granulated sugar in the recipe by 1/4 cup.
- If you don't have cornstarch, you can use all-purpose flour instead.
- You can use a different type of extract, such as almond or coconut, instead of vanilla extract.
Variations:
- You can add a layer of sliced fresh fruit, such as strawberries or kiwi, between the cake layers and whipped cream.
- You can sprinkle toasted coconut on top of the whipped cream for added texture and flavor.
- You can add a layer of chocolate ganache between the cake layers and whipped cream for a decadent twist.
Tips and tricks:
- Make sure the egg whites are at room temperature before beating them for the cake batter.
- Be gentle when folding the egg whites into the cake batter to avoid deflating them.
- Use a cake leveler or serrated knife to level the cake layers before assembling the cake.
- Chill the whipped cream mixture in the refrigerator for 30 minutes before using it to make it easier to spread and work with.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Let the cake come to room temperature before serving.
Presentation ideas:
Serve the cake on a cake stand or plate and garnish with fresh fruit or toasted coconut.
Garnishes:
Fresh fruit, toasted coconut, chocolate shavings, whipped cream, or edible flowers.
Pairings:
Coffee, tea, or a glass of milk.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cake layers are too thin, you may have overmixed the batter or not added enough baking powder.
- If the cake layers are too thick, you may have added too much baking powder or not beaten the egg whites enough.
- If the cake is dry, you may have overbaked it or not added enough liquid to the batter.
- If the cake is too moist, you may have underbaked it or added too much liquid to the batter.
Food safety advice:
Make sure to use pasteurized eggs to avoid the risk of salmonella.
Food history:
Esterházy Torte is a traditional Hungarian cake named after Prince Paul III Anton Esterházy de Galántha. It is typically made with layers of almond sponge cake and a buttercream filling flavored with vanilla and rum.
Flavor profiles:
Sweet, nutty, and creamy.
Serving suggestions:
Serve the cake as a dessert or for a special occasion, such as a birthday or anniversary.
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Region: Hungarian