Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup ground almonds
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 6 large eggs, separated
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup strong brewed coffee
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1/4 cup cocoa powder
- 1/4 cup chopped almonds, for garnish
Special equipment needed:
- Two 9-inch round cake pans
- Parchment paper
- Electric mixer
- Pastry bag with a small round tip
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the egg yolks one at a time, beating well after each addition. Stir in the vanilla extract.
3. In a separate bowl, whisk together the flour, ground almonds, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the coffee, and mix until just combined.
4. In another bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter until no white streaks remain.
5. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
6. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
7. To make the filling, whip the heavy cream with the powdered sugar until stiff peaks form. Fold in the cocoa powder until well combined.
8. To assemble the torte, place one cake layer on a serving plate. Spread half of the cocoa whipped cream over the top, leaving a small border around the edge. Repeat with the second cake layer and remaining cocoa whipped cream.
9. Using a pastry bag with a small round tip, pipe a decorative pattern of whipped cream on top of the torte. Sprinkle chopped almonds over the whipped cream.
Time:
Preparation time: 30 minutes
Cooking time: 25-30 minutes
Total time: 1 hour
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe makes one 9-inch torte, serving 8-10 people.
Nutritional information:
Calories: 480
Fat: 36g
Saturated Fat: 17g
Cholesterol: 180mg
Sodium: 105mg
Carbohydrates: 35g
Fiber: 2g
Sugar: 26g
Protein: 9g
Substitutions for ingredients:
- Almond flour can be used instead of ground almonds.
- Strong brewed coffee can be substituted with espresso or instant coffee.
- Powdered sugar can be replaced with granulated sugar or honey.
Variations:
- Add a layer of raspberry jam or fresh raspberries between the cake layers for a fruity twist.
- Use hazelnuts instead of almonds for a different flavor profile.
- Top the torte with chocolate shavings or curls instead of chopped almonds.
Tips and tricks:
- Make sure the butter and eggs are at room temperature before starting the recipe.
- Be gentle when folding in the egg whites to avoid deflating the batter.
- Chill the whipped cream filling before assembling the torte for easier spreading.
Storage instructions:
Store the torte in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
The torte is best served chilled, but can be brought to room temperature before serving.
Presentation ideas:
Serve the torte on a cake stand or platter and garnish with fresh berries or chocolate shavings.
Garnishes:
Chopped almonds, chocolate shavings, fresh berries, or whipped cream.
Pairings:
Serve with a cup of coffee or espresso for a complete coffee-themed dessert experience.
Suggested side dishes:
Fresh fruit salad or a light green salad would complement the rich flavors of the torte.
Troubleshooting advice:
- If the cake layers are uneven, use a serrated knife to level them before assembling the torte.
- If the whipped cream is too runny, chill it in the refrigerator for a few minutes before piping.
Food safety advice:
Make sure to use pasteurized eggs and store the torte in the refrigerator to prevent bacterial growth.
Food history:
The Esterházy Torte is a traditional Hungarian cake named after the Esterházy family, one of the wealthiest and most influential noble families in Hungary. The torte is made with layers of sponge cake and a rich buttercream filling flavored with ground almonds or hazelnuts.
Flavor profiles:
The Coffee Esterházy Torte is a rich and decadent dessert with a nutty flavor from the ground almonds and a subtle coffee flavor in the cake layers.
Serving suggestions:
Serve the torte as a dessert after a dinner party or special occasion. It pairs well with a cup of coffee or espresso.
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Region: Austrian