Hello friends! My name is Irina and you are on the IrinaCooking channel. Due to the numerous requests of my subscribers, today I am preparing a famous and very popular cake. Esterhazy and I consider this recipe one of the best, not only for its taste.
If you still decide to make Esterhazy cake, then you will 100% surprise both your family and your guests. This cake is a completely non-standard delicate and melting in your mouth, amazingly tasty and harmonious dessert.
Perhaps such a dessert cannot be attributed to cheap sweets, but frankly speaking, I do not know at all tasty and cheap desserts at the same time. It all depends on how much you are going to eat it. I divide the finished cake into 2 halves and freeze one. It perfectly tolerates freezing and when needed I take it out of the freezer for a day and put it in the refrigerator. That is, you cook two cakes at once, this is very convenient.
The famous Esterhazy cake gluten-free recipe
Esterhazy cake step by step recipe
First, I will make a blank for the cream.
✅ COOKED CREAM
I mix half of the total sugar with milk and put it on a little heat.
I mix the second half of the sugar with 20 g of corn starch, add two small eggs here and mix so that there are no lumps.
Pour some of the hot milk into a mixture of eggs with starch and sugar and pour everything back into the saucepan.
I put the stewpan back on the stove and cook, stirring until thickened, on low heat. When the cream began to thicken, I set the heating to a minimum and bring it to a boil. Immediately after boiling, I turn off the heating.
Pour the cream into a cold container lined with cling film and spread over it in a thin layer. Cover the top with plastic wrap as well.
Now the cream needs to be quickly cooled, that is, put it in the refrigerator and give it at least a couple of hours to stabilize.
✅ HAZELNUT FLOUR
I make the flour myself. To do this, I take 280 g of raw nuts, not peeled from the husk. I grind the nuts with pulses in a blender, the main thing is that they do not release oil.
✅ PASTA PRALINE
You can buy praline paste at the store or you can also make it at home. It needs 140 g of nuts and they must be peeled and fried (160 degrees in the oven for 10-12 minutes).
On the stove, I heat a deep-bottomed saucepan and add 60 g of sugar and melt it until it becomes caramel. (Be careful not to burn the caramel.)
Ready caramel immediately pour over the nuts and let it cool.
Then all this needs to be crushed to a paste state.
✅ PREPARATION OF SKINS
I will bake the cakes on parchment. I need 4 sheets of 30 x 39 cm.
I will have three rectangular cakes on each sheet. There will be 12 cakes in total. I will bake them at once in 6 pieces, in two passes.
Beat egg white until lather and gradually add 240 g of sugar. Then I beat everything together until a fluffy stable mass (up to bird beaks).
I add 280 g of nut flour. Gently mix everything at once.
The approximate amount of dough per sheet is 200 g.
✅ I turn on the oven 140-145 ° C degrees with convection
(without convection 150-155 ° C degrees).
Spread the dough over the sheet with a thin, even layer. Then divide it into three equal parts.
Carefully cut the parchment with the dough along these lines into equal rectangles according to the future shape of the cake.
To optimize the baking of the cakes, I tried different options and in my opinion this is the most optimal one.
Now I will transfer the 3 strips of dough to the baking sheet. I transfer 3 more strips to another baking sheet.
I put both baking sheets in the oven for about 25 minutes.
When ready, I immediately remove the cakes, turn the paper over and stack them on top of each other.
✅ PREPARATION OF PRODUCTS
Beat in 220 g of softened butter. I add praline to it.
Once everything is mixed up, I will gradually intervene custard.
✅ ASSEMBLING THE CAKE
I covered the cutting board with cling film and will collect the cake on it. I lay down 1 layer and carefully peel off the paper.
I put a layer of cream on it, about 60 g. (The cakes can crack, nothing terrible will happen to them.)
Put the cake, let it stick a little and then apply a layer of cream. Repeat this procedure 12 times and you will get delicious cake.
It remains to apply the mesh and decorate it around the edges.
✅ DECOR
I will make the mesh using mirror chocolate glaze.
I'll leave one part of the cake for the guests. I decided to freeze the other part of the cake. And when it's completely frozen, I'll wrap it in plastic.
INGREDIENTS
I wish you bon appetit and God bless you!