Desserts > Cake > Layer Cakes > European Cakes

Pistachio Esterházy Torte Recipe

Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 6 large eggs, separated
- 1 1/2 cups all-purpose flour
- 1 1/2 cups ground pistachios
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 1 tsp vanilla extract
- 1/2 cup apricot jam
- 1/2 cup heavy cream
- 1/2 cup confectioners' sugar
- 1 tsp almond extract
- 1/2 cup chopped pistachios, for garnish

Special equipment needed:
- 2 9-inch round cake pans
- Parchment paper
- Stand mixer or hand mixer
- Offset spatula
- Cake leveler or serrated knife

Step-by-step instructions:

Preheat the oven to 350°F. Line the bottoms of two 9-inch round cake pans with parchment paper and grease the sides with butter.

In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the egg yolks one at a time, beating well after each addition.

In a separate bowl, whisk together the flour, ground pistachios, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk and vanilla extract, until the batter is smooth.

In another bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter until just combined.

Divide the batter evenly between the prepared cake pans and smooth the tops with an offset spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Let the cakes cool in the pans for 10 minutes, then remove them from the pans and let them cool completely on wire racks.

To make the filling, heat the apricot jam in a small saucepan over low heat until it becomes smooth and spreadable. Set aside to cool.

In a mixing bowl, beat the heavy cream, confectioners' sugar, and almond extract together until stiff peaks form.

To assemble the torte, place one cake layer on a serving plate and spread a thin layer of the apricot jam over the top. Spread half of the whipped cream over the jam, then top with the second cake layer. Repeat the process with the remaining jam and whipped cream.

Garnish the top of the torte with chopped pistachios. Chill the torte in the refrigerator for at least 1 hour before serving.


Time:
Preparation time: 30 minutes
Cooking time: 25-30 minutes
Chilling time: 1 hour
5. Temperature:
350°F
Serving size:
12 servings

Nutritional information:
Calories per serving: 420
Fat: 27g
Carbohydrates: 38g
Protein: 7g
Sodium: 150mg
Sugar: 25g

Substitutions for ingredients:
- Almond extract can be substituted with vanilla extract or any other extract of your choice.
- Apricot jam can be substituted with any other fruit jam or preserves.
- Heavy cream can be substituted with whipped topping or coconut cream for a dairy-free option.

Variations:
- Add a layer of sliced fresh fruit, such as strawberries or peaches, between the cake layers and whipped cream.
- Use a different type of nut, such as almonds or hazelnuts, in place of the pistachios.
- Add a layer of chocolate ganache between the cake layers for a richer flavor.

Tips and tricks:
- Make sure the butter is softened to room temperature before creaming it with the sugar to ensure a smooth batter.
- Use a cake leveler or serrated knife to level the cake layers before assembling the torte for a more even and professional-looking cake.
- Chill the whipped cream and mixing bowl in the refrigerator for 10-15 minutes before whipping to help it hold its shape better.

Storage instructions:
Store the Pistachio Esterházy Torte in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
The torte can be served chilled or at room temperature. If desired, let it sit at room temperature for 10-15 minutes before serving.

Presentation ideas:
Serve the torte on a cake stand or platter and garnish with fresh flowers or fruit for an elegant presentation.

Garnishes:
Chopped pistachios, fresh fruit, whipped cream, or chocolate shavings can be used as garnishes.

Pairings:
Serve the Pistachio Esterházy Torte with a cup of coffee or tea for a delicious dessert pairing.

Suggested side dishes:
Fresh fruit salad or a scoop of vanilla ice cream would make great side dishes to accompany the torte.

Troubleshooting advice:
If the cake layers are too thin, increase the recipe by 50% to make thicker layers. If the cake is dry, try reducing the baking time by a few minutes or adding a tablespoon of sour cream to the batter.

Food safety advice:
Make sure to use fresh ingredients and wash your hands and equipment thoroughly before preparing the recipe to prevent contamination.

Food history:
The Esterházy Torte is a classic Hungarian cake named after the Esterházy family, who were prominent aristocrats in the Austro-Hungarian Empire. The torte is made with layers of sponge cake and buttercream or whipped cream, and is often flavored with nuts or fruit.

Flavor profiles:
The Pistachio Esterházy Torte is a rich and nutty dessert with a delicate almond flavor from the whipped cream filling.

Serving suggestions:
Serve the torte as a special occasion dessert, such as for a birthday or holiday celebration.

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Region: Hungarian

Taste: Rich, Nutty, Sweet, Creamy, Buttery