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 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 teaspoon salt
- 1/4 cup raspberry jam
- 1/4 cup fresh raspberries
- 1/4 cup sliced almonds
- Powdered sugar for dusting
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 two 9-inch round cake pans and line them with parchment paper.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add the egg yolks, one at a time, beating well after each addition. Stir in the vanilla and almond extracts.
4. In a separate bowl, whisk together the flour, ground almonds, and salt.
5. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
6. In a separate bowl, beat the egg whites until stiff peaks form.
7. Gently fold the egg whites into the batter until no white streaks remain.
8. Divide the batter evenly between the prepared pans and smooth the tops with an offset spatula.
9. Bake for 25-30 minutes or until a toothpick inserted into 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. Once the cakes are cool, spread the raspberry jam over the top of one of the cakes. Arrange the fresh raspberries on top of the jam.
12. Place the second cake on top of the raspberries and press down lightly.
13. Spread a thin layer of buttercream over the top and sides of the cake.
14. Press the sliced almonds onto the sides of the cake.
15. Dust the top of the cake with powdered sugar.
Time:
Preparation time: 30 minutes
Cooking time: 25-30 minutes
Total time: 1 hour
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 480
Fat: 32g
Saturated Fat: 15g
Cholesterol: 170mg
Sodium: 170mg
Carbohydrates: 43g
Fiber: 2g
Sugar: 31g
Protein: 9g
Substitutions for ingredients:
- Almond flour can be used instead of ground almonds.
- Strawberry or blackberry jam can be used instead of raspberry jam.
- Sliced pistachios or hazelnuts can be used instead of sliced almonds.
Variations:
- Add a layer of whipped cream between the two cake layers.
- Use a different fruit filling, such as blueberry or peach.
- Add a layer of chocolate ganache on top of the raspberry filling.
Tips and Tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Be careful not to overmix the batter once the egg whites are added.
- Use an offset spatula to spread the buttercream evenly over the cake.
- Chill the cake in the refrigerator for at least 30 minutes before slicing to make it easier to cut.
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 and garnish with fresh raspberries and mint leaves.
Garnishes:
Fresh raspberries, sliced almonds, powdered sugar, mint leaves
Pairings:
Coffee, tea, or a glass of champagne
Suggested Side Dishes:
Fresh fruit salad, green salad, or roasted vegetables
Troubleshooting Advice:
- If the cake is browning too quickly, cover it loosely with foil.
- If the cake is not cooked through, return it to the oven for an additional 5-10 minutes.
Food Safety Advice:
- Make sure to use fresh eggs and check for any cracks before using.
- Store the cake in the refrigerator to prevent spoilage.
Food History:
The Esterházy Torte is a traditional Hungarian cake named after the Esterházy family. It is made with layers of sponge cake and buttercream and is often decorated with sliced almonds.
Flavor Profiles:
The Raspberry Esterházy Torte is a sweet and nutty cake with a hint of tartness from the raspberry filling.
Serving Suggestions:
Serve the cake as a dessert after a dinner party or as a special treat for a birthday or anniversary.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Hungarian