Ingredients with Measurements:
- 1 cup granulated sugar
- 1 cup ground walnuts
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 6 large eggs, separated
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon cream of tartar
- 1/2 cup apricot jam
- 1/2 cup heavy cream
- 1/2 cup confectioners' sugar
- 1/2 teaspoon ground cinnamon
Special equipment needed:
- 2 9-inch round cake pans
- Parchment paper
- Electric mixer
- Offset spatula
- Pastry bag with a small round tip
Step-by-step instructions:
For the cake layers:
1. Preheat the oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
2. In a large bowl, whisk together the sugar, ground walnuts, and flour.
3. In another bowl, beat the butter until creamy. Add the egg yolks and vanilla extract and beat until light and fluffy.
4. Gradually add the dry ingredients to the butter mixture, mixing until well combined.
5. In a separate bowl, beat the egg whites with salt and cream of tartar until stiff peaks form.
6. Gently fold the egg whites into the batter until no white streaks remain.
7. Divide the batter evenly between the prepared pans and smooth the tops with an offset spatula.
8. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
9. Let the cakes cool completely in the pans before removing them.
For the filling:
1. In a small saucepan, heat the apricot jam until it becomes smooth and spreadable.
2. In a medium bowl, beat the heavy cream with confectioners' sugar and cinnamon until stiff peaks form.
To assemble the torte:
1. Place one cake layer on a serving plate and spread half of the apricot jam over it.
2. Spread half of the whipped cream over the jam.
3. Place the second cake layer on top and repeat the process with the remaining jam and whipped cream.
4. Using a pastry bag, pipe small rosettes of whipped cream around the edge of the torte.
5. Chill the torte for at least 1 hour before serving.
Time:
Preparation time: 30 minutes
Cooking time: 20-25 minutes
Chilling time: 1 hour
5. Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 435
Fat: 25g
Carbohydrates: 47g
Protein: 8g
Sodium: 155mg
Sugar: 33g
Substitutions for ingredients:
- Almonds or hazelnuts can be used instead of walnuts.
- Raspberry or strawberry jam can be used instead of apricot jam.
- Mascarpone cheese can be used instead of heavy cream.
Variations:
- Add a layer of sliced fresh fruit between the cake layers.
- Use a different spice in the whipped cream, such as nutmeg or cardamom.
- Drizzle melted chocolate over the top of the torte.
Tips and tricks:
- Make sure the egg whites are beaten until stiff peaks form to ensure a light and fluffy cake.
- Use a serrated knife to level the cake layers before assembling the torte.
- Chill the whipped cream and pastry bag in the refrigerator for at least 30 minutes before piping to ensure it holds its shape.
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:
Decorate the top of the torte with fresh berries or chopped nuts.
Garnishes:
Fresh mint leaves or edible flowers can be used as a garnish.
Pairings:
Serve the torte with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit or a green salad would make a nice accompaniment to the torte.
Troubleshooting advice:
If the cake layers are too thin, increase the recipe by 1/2 to make thicker layers.
Food safety advice:
Make sure to use fresh eggs and store the torte in the refrigerator to prevent spoilage.
Food history:
Esterházy Torte is a traditional Hungarian cake named after the Esterházy family, one of the wealthiest and most influential aristocratic families in Hungary.
Flavor profiles:
The cake layers are nutty and slightly sweet, while the apricot jam adds a fruity tang. The whipped cream is lightly spiced with cinnamon.
Serving suggestions:
Serve the torte as a dessert for a special occasion or holiday meal.
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Region: Hungarian