Esterhazy cake (master class)

[Protein cakes]

Esterhazy cake (master class)

Category: Confectionery

Ingredients
Protein cakes
Protein	200 g
Sugar	200 g
Crushed nuts	200 g
Vanilla sugar	taste
Caramel sauce
Sugar	125 g
Cream 10%	250 g
Butter	50 g
Charlotte cream
Eggs 4 pcs	210 g
Sugar	150 g
Cream 10% / milk 1 tbsp	220 g
Butter	200 g
Caramel sauce	100gr
Vanilla essence	a few drops
Grill
Sugar	150 g
Almonds	100 g
Glaze
Cream 35%	60 g
White chocolate	150 g
Dark chocolate	50 g

Cooking method

• Protein-nut cakes
• 1

• leave proteins at room temperature for a day

• 2

• dry nuts (I have hazelnuts), peel them and turn them into crumbs using a blender

• 3

• in a clean dish, free of fat, beat the whites until curdled. Pour in sugar gradually, without stopping whipping. Beat until steady. Not for long.

• 4

• pour finely chopped nuts on top of the entire surface of the proteins. Mix with a spatula until the nuts are completely evenly distributed throughout the protein mass.

• 5

• middle of kneading, dough not yet fully mixed

• 6

• the end of the batch. The dough remains airy and porous. Keeps its shape well

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• 7

• on a sheet of parchment (I have teflon fabric) we draw circles, turn the sheet over to the other side and spread the protein-nut mass. We distribute it evenly over the entire surface of the drawn circle

• 8

• bake the cakes in a preheated oven to 160 * for 30-35 minutes. We take out the cakes when they are not yet firm. They can be bent slightly. Front side

• 9

• back side. If the cakes are baked, they can be easily removed from the paper.

• 10

• from this amount of products, I got 7 cakes with a diameter of 19 cm (the mass of the dough of one cake is 85g) +1 with a diameter of about 12 cm

• Caramel sauce
• 11

• melt sugar until caramel

• 12

• while the sugar is heating, bring the cream to a boil along with salt and butter

• 13

• add hot milk and butter to completely dissolved sugar. Be careful, the mass begins to boil very strongly

• 14

• boil the sauce with constant stirring until the caramel is completely dissolved and the sauce thickens

• 15

• pour the caramel into a container and cool it

• Charlotte cream
• 16

• put the cream on the stove and bring it to a boil

• 17

• pour sugar into the eggs

• 18

• beat briefly, so that only the eggs break well and become homogeneous. At the same time, sugar does not diverge at all

• 19

• pour the egg sugar mass into the boiled cream in a thin stream. Cook the cream with constant stirring until thickened. This amount of cream is brewed almost instantly. As soon as the first bulks appear, remove from heat and put immediately in cold water for cooling, otherwise the cream will be digested.

• 20

• pour the custard base into a bowl for beating, add vanilla essence, caramel sauce and stir until it is evenly dissolved

• 21

• add butter and beat until tender. The cream has a slightly beige tint. Whipped cream signs: Holds well on the whisk. The mass is homogeneous, smooth, fluffy

• Grill
• 22

• Pour boiling water over almonds and leave for fifteen minutes

• 23

• drain the water. Peel the nuts. Nuts are very easily peeled off.

• 24

• dry the nuts until slightly beige, chop them. I did this with a rolling pin, leaving large enough pieces

• 25

• melt sugar until caramel

• 26

• add nuts and stir until they are completely covered with caramel

• 27

• Put the nuts on a greased baking sheet (you can use a silicone mat) Allow to cool completely. It is better, while the caramel has not yet frozen, divide the nuts into small separate parts, so that when chopping it is more convenient to put them in a blender so as not to overload it

• 28

• put nuts in caramel in a small amount.

• 29

• chop the nuts with impulse movements

• Glaze
• 30

• drowning white and dark chocolate

• 31

• heat the cream, but not until hot. We drive part into melted white chocolate and part into dark chocolate. Stir

• 31

• glaze both light and dark are made when decorating the cake

• Assembling the cake
• 32

• a small amount of cream is applied to the cake, sprinkled with roasted nuts on top

• 33

• this is repeated until the cakes run out. From above, the cake is not smeared with anything. Let the cake stand in the refrigerator for two hours. I also put a small load on top so that the cakes with cream would become better friends with each other. We take out, cut off the cake from the side, leveling it. Cover with cream

• 34

• preparing the icing. Apply white glaze on top, helping it spread with a spatula. Spiraling dark glaze and drawing

• 35

• chop the cut remnants of the cake when leveling, as well as a small 12 cm cake

• 36

• sprinkle the sides of the cake with crumbs

• 37

• slice of cake in a cut

The dish is designed for

cake weight 1.25kg cake height 7.5cm. f-ma 19cm

Note

You can view a more detailed recipe for Charlotte cream HERE
In this recipe, I cooked cream with cream. But this is not necessary at all. Can be cooked with milk.
On the cream of custard charlotte, a more uniform structure is obtained. The taste is softer, creamy and full-bodied.
More detailed caramel sauce recipe can be found HERE
I went for a cake weighing 1250g and 7.5 cm high:
cakes 7 pcs 380 g
cream 680 g (6X90 = 540 g for a layer of cakes + 140 g for a coating on the side of the cake) The top of the cake was not covered with cream
caramel sauce 100 g (included in the cream)
roasted nuts 60 g
chocolate icing 130 g

My feelings about the cake.
Delicious nutty cake. A bit sweetish.
For the future, I will take into account and change the amount of cream in the layer. I will make it even thinner.
I will increase the amount of roasted nuts. Very well complements the crispness and caramel flavor.
The cakes themselves will be slightly thicker next time. This time I smoothed them with a spatula, but it's better to squeeze them out of the bag with a circle nozzle. Then they will be a little more puffy.
And I would gladly replace the white glaze with a dark one. That is, I would take dark chocolate as a basis, and make the mesh from white glaze.

Wow!! Class !! The cake is already ready)) Lyudochka, when you only have time ??) I described everything in such detail ...
And praline, you yourself have already supplemented the recipe, like the fact that we were not given it ..? And caramel cream ...

[Yasmina]

Yasmina, Thank you. Yes, this is already a gag. I proceeded from the fact that praline paste is added to the cream. I can hardly make it myself, so instead of her, to give a caramel taste to the cream, I added caramel sauce, and not condensed milk (I don't like it), and in some of the recipes I saw that you can sprinkle each layer of cream with the same praline. (or I heard it at Seleznev's MK. I don't remember.)

[Ludmila]

Ludmila, thank you for the detailed MK !! And how thick are the layers and spread with a spatula? (otherwise I was going to put it through a bag, like an ordinary meringue)))

praline

I have always believed that praline is a soft mass, and nuts with caramel are roasted nuts. Live and learn!
Thank you, Luda, for the master class!

Luda, and to what temperature should I cool the glaze? Did you put it on a bare cake?

[Ludmila]

Ludmila, thanks for the detailed master class !.

And the taste? Liked ? Thanks for MK! As always detailed!

Lyudmila, thank you. How did you bake the cakes: on two levels on convection or in turn, then the second batch just lay there?
Already read it in class. And what if so many are not included at once?

Lyudochka! :) Great recipe, many thanks !!!! Now, finally, we know exactly where to find your Charlotte Thank you for your always clear, accessible and thorough recipe :)))

Lyudmila thanks for the detailed MK! I'm just thinking what kind of cake to cook for my own)) I took it to the bookmarks)

And what if so many are not included at once?

Personally, I will do a few batches, I'm not very sure in the oven ..and, then, Luda wrote somewhere that she has an oven with a separator and that you can bake at different temperatures ... but my fan will blow into one cake and there will be garbage ..

I have always believed that praline is a soft mass, and nuts with caramel are roasted nuts.

Ira, and you're right !! I've just been making this cake for two days now. Until that day, I read all the recipes that all got confused in my head. Moreover, I exhibited the recipe for three hours. And it didn’t even occur to me that it was really roasted nuts. At least before that, my caramel + nuts have always been roasted nuts too. I will go again and listen to what Seleznev says about this.
Then I'll sit down and write in the notes all the numbers on the cake and my feelings.

Lyudochka, thanks for the recipe!

Luda, thank you for such a detailed master class! Now everything is collected in one place and you can do it!

[Husky]

Husky, Lyudmila, thanks for MK.

Probably, instead of caramel, you can take boiled condensed milk?

instead of caramel, can you take boiled condensed milk?

Instead of caramel sauce, you can use boiled condensed milk.

And what if so many are not included at once?

Maya, I baked that little cake much later. I did not fit it into two baking trays in the upper compartment. And I decided to experiment.
I put 7 cakes in the oven, put the rest of the protein mass on a Teflon cloth, smeared it, and it waited for me all the time on the table. This time was about 35-40 minutes.
She took out the baked cakes, put this baby in the oven. The temperature is the same, but the time is set to 25 minutes. He was ready in 20 minutes. Dried out just as great. And it seemed to me that he even grew a little. Apparently it was said that he was alone in the oven. It turned out exactly the same as all 7 others.

And the taste? Liked ?

Very delicate cake, but sweetish. Although if you refine it, make a less thin layer, reduce the amount of sugar in the cream (in this recipe it is quite possible, although I already removed 50 g of sugar compared to the basic recipe I am working on), then the sweetness will be removed and the taste of themselves will be revealed more
cakes.

to what temperature to cool the glaze? Did you put it on a bare cake?

Irin, applied to the bare cake. And she didn't even turn it upside down (but it should have been). I don't know the temperature. But she poured and slightly corrected with a spatula. The glaze set quickly, so I could not take a photo.

And how thick are the layers and spread with a spatula?

Smeared with a spatula. I did not measure the thickness, but I think that there was not even 1 cm.

Lyudochka, I love Esterhazy very much, but I've never done it myself. Thanks for the detailed MK, now it's not scary to try it yourself!

Soooo, I take the main part of what I have said so that I can change.
I tried the cake again, but only let it stand at room temperature for a little while to get it out of the fridge !!
They are absolutely two different flavors.
The cake revealed all its taste. He's completely different. And it's not sweet at all. Very aromatic, with a fairly pronounced nutty flavor.
I will not refuse from what words are about white glaze. Here she is sooo sweet. It completely interrupts the taste of caramel and nuts. Now, if without her, then this is the most delicate cake !!
Don't repeat my mistake. Let the cake recover a bit after thermal therapy.

very tasty MK!
while bookmarked. I'll bake myself on the d / r

[Lyudochka, very interesting MK!]

Lyudochka, very interesting MK! So caramel is added to the cream? interesting! Thanks for the recipe!

[Oksana]

Oksana, everything is correct. I added 100g of caramel sauce instead of boiled condensed milk. And I sprinkled each layer of cream with crushed caramel with nuts.

[Husky]

Husky, Lyudmila, thank you very much! I love Esterhazy, but what we produce in bakeries is to taste and price. I still could not find a recipe, now I will definitely bake yours.

[Husky]

Husky, Lyudochka, many thanks for the detailed MK !! : a-kiss: Looked at a piece of your cake ...and so wanted))) I will definitely bake this cake !!!

Lyudochka, thank you for your work, for your desire and willingness to share your observations, for your love for details and numbers)) (now I always weigh the dough for cake cakes for honey lovers and any cake cream so that everything is accurate). May God grant you health and success in all your pastry experiments! And thanks for the cake recipe

Oh you! What a beauty! Great cake!

[Ludmila]

Ludmila, thanks for the master class for working out the recipe and sharing with us.

Thank you for the recipe for our favorite cake, for an excellent master class with a gorgeous performance!

[Husky]

Husky, Luda, thanks for MK, the question is, is it possible to replace the nuts in the cakes with walnuts? I want to bake for tomorrow, this morning I cooked the squirrels, tomorrow morning I will start baking, will the cake have time to soak until the evening? Should I put it in the cold or not?

[Husky]

Husky, Lyudochka! As always, everything is clear and understandable. Thank you!
I don't know if I'm capable of a two-day feat, but according to your description, everything seems easy and simple.
I still think about how to pamper myself on the DR. Why not such a cake! I respect meringues in any form.

[metel_007]

metel_007, Olga, yes, very much even possible to replace. And I advise you not to make flour from the nuts, but rather if it is grains. While you are collecting, then yes you need to bet. But before eating, let it stand a little, or maybe not a little at room temperature. Oh, and it's delicious when not out of the refrigerator.
Olga VB, Olya, the cake is just not complicated. The cakes are kneaded quickly, baked also quickly. The cream is not complicated. You can do a lot in advance. For example, I always have caramel sauce in the freezer until better times. It took, got it, let it thaw and voila !!
Grill can also be made much in advance. I stayed here, poured it into a bowl when I need to use it. Of course, you won't keep it for a long time, it may turn rancid, but it will withstand a week. So do not offend yourself, treat yourself to yummy !!

[Husky]

Husky, Lyudmil tell me, can you brew charlotte on the yolks alone, which will remain from the protein cakes?

[Elena]

Elena, yes, you can. Maintain the main ratio to eggs by weight. You can use yolks + eggs.

Luda, thanks for the detailed MK! It's great that you always write how much and what form the products took. And then, when there is still no experience, it is very difficult with this.

Lyudochka, thanks for MK!

[Ludmila]

Ludmila, Master Class 🔗 🔗

[Ludmila]

Maintain the main ratio to eggs by weight. You can use yolks + eggs.

Ludmila, do you count one egg 53 grams?

[Natalisha]

Natalisha, Natasha, I think it doesn't matter how much the egg weighs, Yu or separately the white, or the yolk. The main thing is that by weight whole mixture was 210 g to cook Charlotte as written in the recipe.
Or are you talking about something else

[Natalia]

The main thing is that the whole mixture is 210 g by weight.

Natalia, I understand this. But I will do 3 eggs by weight, only from yolks. And according to the link that they gave us in the class.

[Natasha]

Or maybe you should take 210 yolk? NatashaOr do you want to make less cream?

[Oksana]

Oksana, I probably confused everyone. According to the recipe given in the class.

Eggs 12 pcs
Sugar 600 g
Milk 1 liter
Butter "Ankor" 700 g
12 eggs are coming. I will do 3 by weight, only from yolks.

So I wanted to ask Luda the weight of 1 egg.

[Natalisha]

Natalisha, then it is more convenient to divide by 4

[Natasha]

Natasha, I take an average egg weight at the rate of 50-54 g

[Husky]

Husky, Thank you.

Lyudochka, I baked it, thank you very much for the recipe for such a cake. As the son said, the taste is divine, expensive, like a good perfume.

[Olga]

Olga, smart girl !! A tempting piece. And the frosting is dark on top. Next time I will try with dark glaze too. Did you also use chocolate cream on the interlayer? Or are the cakes so browned?
Olya, did you bake the cakes completely until they were dry, or when you took them out, you could still bend them?

[Ludmila]

Ludmila,

dark icing on top

Then I read your advice

on the interlayer also used chocolate cream? Or are the cakes so browned?

The cakes were so reddened, bent only while they were taking them off, and then immediately became crispy.

Aha !! Olya, then the next question.While they stood and sat in the moisture from the cream, did they soften or did they remain crispy?

Luda, he soaked in my night on the loggia under oppression. The cakes are very soft and the cake is slightly blurred. Apparently the oppression was heavy and it was warm, we have +10 at night. The cake is not crispy at all. True, I don't know what it should be, I have never tried it before.