Esterhazy cake on cakes

Category: Confectionery
Esterhazy cake on cakes

Ingredients

Nut meringue cakes:
Sugar 200 g
Protein 7 pcs.
Ground Roasted Hazelnuts 200 g
Cream:
Egg 2 pcs.
Sugar 100 g
Flour 20 g
Starch 20 g
Milk 200 g
Boiled condensed milk 200 g
Vanilla on the tip of hl
Butter 200 g
Glaze:
White chocolate 200 g
Cream 33% 2 tbsp. l.
Dark chocolate 50 g
Apricot coffee
Almond shavings

Cooking method

  • Cakes:
  • Beat the protein with sugar until peaks (so that it does not fall out of the bowl). Add hazelnuts, ground to flour, and mix gently with a spatula. Draw circles with a diameter of 18 cm on baking paper (I made 24 and increased the portion of the dough by 0.5. There is enough cream in the recipe). Put the dough in a pastry bag and draw circles with a small round hole, about 1 cm. You should get 7-8 pieces. Bake in the oven at 160 g for 25 minutes. Then remove them hot from the paper, then you will not remove them. :-). They should be thin and crispy when cooled. But they also break down. So transfer them carefully. Meringue !!!
  • Cream:
  • Pour milk into a ladle, add vanilla and put on fire. Meanwhile beat 2 eggs lightly and add flour and starch. Until the milk boils, add some of the milk to the eggs and stir. As soon as the milk boils, pour back the egg mixture and bring to a boil. Boil for 20 seconds and remove from heat. Leave to cool. As soon as the mass has cooled, beat the custard with boiled condensed milk. Then add softened butter and beat until fluffy.
  • Assembly:
  • Coat all the cakes with cream. Spread jam on top and refrigerate for 1 hour. Then melt white chocolate in a water bath, add cream to it and mix until smooth. Pour the chocolate onto the cake. While he grasps a little to melt dark chocolate and draw circles starting from the center through a pastry bag or cornet. Then draw a drawing with a skewer. Sprinkle the sides with almonds. Bon Appetit!
  • Esterhazy cake on cakes
  • Esterhazy cake on cakes


* Katerina *
I love this cake. Everyone wondered why no one added the recipe.
Just a handsome cake
Loren
Thank you!
Lady with @
Quote: * Katerina *

I love this cake. Everyone wondered why no one added the recipe.
So the recipe has been on the forum for a long time ... You just had to use Search ...
* Katerina *
Quote: Lady with @

So the recipe has been on the forum for a long time ... You just had to use Search ...
I just didn't notice, and I thought that no one added. why should I look if I know the recipe.
frosja
The other day I made a cake according to your speech - I give you the well-deserved half of that sea of ​​praises that I deserve!
Still, one thing is the impressions of the guests, and another is my own.
There was a feeling that something was wrong with the cream. It didn't end up being "fluffy! It was fluid. How dense should it ideally be? Does it fall out of the bowl when you turn it over?"
Loren
I'm glad you liked the recipe. The cream should not be poured out. In consistency, it roughly resembles butter + condensed milk cream, well, maybe a little softer. Perhaps you didn't allow the formula to thicken completely? It should turn out like thick porridge.
frosja
Thanks for the guess, I'll try again today. I sinned more on the quality of the products, because I know that even "butter / condensed milk" does not always come out - provided that I have already done it a thousand times and I do not really doubt it.
Hmm, thicken the milk mixture ... Let's try

And then let me ask you another question. The meringue was categorically not detached from the paper. Should it be oiled before spreading the dough?

Thank you very much for spending your time on me, I am just starting to learn, there are so many questions around!
Loren
: flowers: When you start always like that. It's not difficult for me to answer, and it's nice that my experience helps someone: rose: I didn't smear the paper. But I can say that envy can also come from parchment. I remembered that I also somehow bought baking paper and could not tear off the cakes from it. She looks kind of darkly melting. It is necessary to buy a light one and not very transparent, it is smoother or something and everything easily sticks off from it. : flowers: But in general, you can and grease a little from this will not be worse.
Husky
frosja, I can confirm that the meringue did not lag behind the paper. A lot depends on the quality of the parchment.
She began to bake baked cakes even when we had never heard of special baking parchment. She baked it on a regular tracing paper. She tore off every cake. Then specialized parchment appeared. I tried many. They are not all of the same quality. from some meringues it leaves well, from some it is bad.
Agree with Lorenthat brown baking parchment is worse than white. It is necessary to ensure that it is coated with Teflon and can withstand temperatures up to 200 *. Now I bake on a special Teflon cloth. Probably more than two years now. During this time, I changed only 2 pieces. Sold in VTK on Sheremetyevskaya st. d. 85. True, there is now and the parchment is sold of the highest quality. Not nearly worse in properties. than white teflon baking cloth. The address of the store and its assortment can be found in the topic "Confectionery equipment and how to use it"
frosja
Quote: husky

Now I bake on a special Teflon cloth. Probably more than two years now.

hehe! I had a Teflon rug, was, where can I do without it !!
I got carried away with cakes quite recently, and simple baking, and cooking in general, is my old and favorite pastime! used this odd invention "a hundred times a day".
but a couple of months ago, my faithful decided to help me with cleaning after cooking - in particular with washing the baking sheet. A few days later, I discovered that the rug was missing. And to the question "did you accidentally throw out the bedding?" - received completely affirmative and completely amazed "and what, it was not necessary?!" answer
In general, since then, my hands have simply not reached to buy a new one.
And when I "ripped off" the meringue, I, of course, remembered many times about the Teflon fabric. But my question was, rather, "and not if I messed up something with the technology." So thanks a lot for the clarification, it calmed me down!
frosja
And I'm again with questions!

I dream of Esterhazy again - this time for the New Year.
What will the gurus say - can you bake meringue cakes now and freeze, and get 30-31 cakes and use them?
Ilona
Quote: frosja

And I'm again with questions!

I dream of Esterhazy again - this time for the New Year.
What will the gurus say - can you bake meringue cakes now and freeze, and get 30-31 cakes and use them?
The answer is certainly not timely, but it may be useful to someone else.
Do not freeze meringue - after defrosting, they will be soaked.
Tat_yanka
So I got to this tempting cake, I bake cakes. Now I opened the oven, and the cake is soft, there are 5 minutes left until the end of baking ... I understand that there will be no answer now. Just shared
marinal
Most of the baked cakes are slightly soft after baking, but as soon as they are taken out of the oven, they harden and become just right in a minute. Personally, I have so
Tat_yanka
:) I made it !!! Yes, indeed, when I got it, they hardened. But I had the stupidity to put them one by one and they softened again. But before assembling the cake, I dried them a little at 100 degrees. Everyone liked the cake very much, I myself am not a lover of butter creams, I ate a piece for a sweet soul. Delicious cream !!! In combination with hazelnuts, it seemed to me that there was even some kind of coffee aftertaste. Thanks to the author! Everything is very delicious!!!
Esterhazy cake on cakes
Loren
Quote: Tat_yanka

:) I made it !!! Yes, indeed, when I got it, they hardened.But I had the stupidity to put them one by one and they softened again. But before assembling the cake, I dried them a little at 100 degrees. Everyone liked the cake very much, I myself am not a lover of butter creams, I ate a piece for a sweet soul. Delicious cream !!! In combination with hazelnuts, it seemed to me that there was even some kind of coffee aftertaste. Thanks to the author! Everything is very delicious!!!
Esterhazy cake on cakes
Please, Tatiana! I really just saw the questions. In general, I always dry the soft cake in the oven. How to take risks is scary. What if he does not dry out in the air. I decrease the temperature and dry further
kolen
Thanks for the recipe. I only made it with walnuts. Delicious.
Esterhazy cake on cakes
Loren
Quote: kolen

Thanks for the recipe. I only made it with walnuts. Delicious.
Please kolen Nice cut
tali
Girls, shouldn't the nut-nut biscuits be quite dark? It seems that the oven keeps the temperature and the oven for another 10m, but they are already the color of heavily overcooked condensed milk

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