Esterhazy cake

[Dough]

Esterhazy cake

Category: Bakery products

Ingredients
Dough:
Protein	8 pcs.
Sugar	1 tbsp.
Cinnamon (for everybody, I haven't added)	pinch
Walnut (almonds can be - it will be more tender)	200 g
Flour	100 g
Cream:
Milk	1 tbsp.
Sugar	1 tbsp.
Yolks	4 things.
Butter	300 g
Cherry vodka Kirsch	2 tbsp. l.
Vanillin
Cherry jam	2 tbsp. l.

Cooking method

• In general, in the recipe, the top is icing on white chocolate and the side is decorated with almond petals.
• Dough: Beat the cooled egg whites with a pinch of salt with a mixer until firm. Continuing to beat, gradually add sugar, one tablespoon at a time. Beat until a stable, shiny foam forms that does not fall out of an upside-down bowl.
• Grind the nuts into flour in a blender. If the crumb turns out to be too large, pour it on a baking sheet lined with parchment and dry at 150, 10 minutes. Gradually add the nut flour to the proteins along with the cinnamon and flour, gently stirring with a spatula from bottom to top.
• Using a round shape with a diameter of 20-24 cm, draw 6 templates for the base for the cake on the parchment, placing them 3-4 cm apart. (I can only bake 2 cakes at a time, on two different baking sheets).
• Spread the protein mass in an even thin layer around the circles using a knife with a long blade or a pastry spatula. Bake the cakes in a preheated oven to 140-150 degrees until light brown, 18-20 minutes. Then remove from the oven, trim the edges with a knife if necessary and cool.
• Cream: Beat 1/3 of milk alternately with sugar, yolks and vanilla sugar until smooth.
• Bring the remaining milk to a boil over low heat in a heavy-bottomed saucepan. Gently add the cooked yolks to the boiling milk, stirring constantly with a whisk. Bring to a boil again, remove from heat, cool and place in the refrigerator for 1 hour.
• Beat the softened butter, gradually add one tablespoon to the cream, add cherry vodka or liqueur and beat until smooth. Refrigerate.
• Lubricate 5 layers with chilled cream, and top the sixth with a thin layer of jam heated in a water bath. Place the cake in the refrigerator for 12 hours. Take out 10-15 minutes before serving.
• [/ color]

Note

Recipe Esterhazy:
proposed Tiga... This recipe is used to make the base for the cake. Eiffel Tower based on Esterhazy

Painfully, I liked the recipe and the name ...
Everything is cool, except ...

Grind the nuts into flour in a blender. If the crumb turns out to be too large, pour it on a baking sheet lined with parchment and dry at 150, 10 minutes.

Blender turned part of the walnuts into porridge.
It's hard with the oven, I decided to use the microwave, but ...
Dry it, then dry it, but ... I'm afraid this mixture is too wet. She will plant squirrels.

Who else made Esterhazy using this recipe, how did you fight with walnuts?

I did not do Esterhazy, but I fought with walnuts. I needed to chop 300 grams of walnuts - no larger than sugar. The cake was popular, it had to be done quite often. There were two options for chopping nuts. 1. Knife and board. Very long, tedious. But if there is a desire to strangle someone, then it calms. 2. Chopper (chopper) - in small portions. Very fast, fine enough. The crumb is not greasy to the touch. Blender, meat grinder - did not fit, it turns out a fatty porridge. Almonds are wonderfully ground in a simple electric coffee grinder (I haven't tried walnuts. I only had a manual coffee grinder then! But now I have an electric one, but there is no need to grind walnuts). This means that you can also try walnuts in a coffee grinder.

Blender, meat grinder - did not fit, it turns out a fatty porridge.Almonds are perfectly grinded in a simple electric coffee grinder (I haven't tried walnuts. I only had a manual coffee grinder then! But now I have an electric one, but there is no need to grind walnuts). This means that you can try walnuts in a coffee grinder.

Through the coffee grinder, too, porridge ... Well, then I am not alone. And that pleases!

[Hairpin]

Hairpin, I haven't made this cake either, (if you remove the jam) But I did "Flight" So I ground the nuts for him in a blender. If you chop nuts in a blender and grind all the way, you get a greasy porridge. I do this, turn it on and off, turn it on and off, and at the same time I shake the blender so that the larger pieces would hit the blades faster. That's how it buzzed a couple of times, and a crumb comes out. But I took the nuts already a little fried in the oven !!!! The main thing is not to grind !!!! And then of course - get a fat porridge, which is good to stir with heated chocolate and eat !!!! ... well, or add some oil thread to the cream.

I stuffed a handful of walnuts into the grinder. Shredded normally. So that small portions - and go! Otherwise I will say that the best way to chop nuts is long-term chopping with a knife

[Grind the nuts into flour in a blender.]

Grind the nuts into flour in a blender.

This is the first time I encountered grinding nuts into flour. Flight or Kiev, it's different there. Maybe not into flour?

And the photograph ... It seemed to me that that tower would somehow distract ...

Let the moderators decide what's right.

[Hairpin]

Hairpin, the finer the chopped nuts, the less the taste is felt, and the more I add them. Therefore, I think that you should not get hung up on "flour" ... although ... an opinion is urgently needed Tiga

Well I'm doing it !!! You can sit in ambush !!!
But the recipe technology is unambiguously complicated. Especially the point of making circles ... And the question of flour also remained suspended for me.

Walnuts are very fatty, if you take hazelnuts or almonds, even peanuts, there will be no problems with porridge. Everything will be ground into flour in one go without shaking or serving.

Girls, can I put in my 5 kopecks too? I have such a problem as chopping nuts disappeared with the advent of the Boshik-cube (I just love it) - there is a special. disc for nuts, crushes very finely! I am absolutely delighted!

Girls, can I put in my own 5 kopecks? I have such a problem as chopping nuts disappeared with the advent of the Boshik-cube (I just love it) - there is a special. disc for nuts, crushes very finely! I am absolutely delighted!

Boshik rubs nuts, but it's not flour yet

Boshik rubs nuts, but it's not flour yet

Not flour, but not larger than grinding in a coffee grinder or chopping for a long time with a knife.

[queen]

Well, I'm telling you.
Whipped the whites, added sugar. The peaks were softer than those of the meringue, but there was half as much sugar. Then I added ground walnuts. To my surprise, they didn't plant a lot:



Grind the nuts into flour in a blender. If the crumb turns out to be too large, pour it on a baking sheet lined with parchment and dry at 150, 10 minutes.

There is something wrong here. I think you need to grind the nuts a little, then heat up (microwave or oven), then cool, grind again ... and so on in a circle. So you need to cook nuts the day before.

Using a round shape with a diameter of 20-24 cm, draw 6 templates for the base for the cake on the parchment, placing them 3-4 cm apart. (I can only bake 2 cakes at a time, on two different baking sheets).
Spread the protein mass in an even thin layer around the circles using a long-bladed knife or pastry spatula. Bake the cakes in a preheated oven to 140-150 degrees until light brown, 18-20 minutes.

It was too professional an approach for me. I simplified the task for myself (I'm not doing it for sale) and laid it out in 20 cm forms. 2-3 tablespoons each. She leveled with the same spoon as best she could.



I put something about 140 degrees on the oven regulator (I can't even imagine how much there is real. I have an electronic thermometer, I can't leave it in the oven). The cake was baked for about an hour.As a sign of readiness, I took light peeling off the non-stick fabric. Even after 40 minutes, it was clearly soggy.

In total, I got 5 cakes:



I changed the cream to queen cream. I am smart now, and every time I calculate the percentage of oil. If the cream is on only yolks, I compare it with quinn... If on full eggs - with lissy... There was more cream in the original recipe. So I changed it to queen.

and cover the sixth on top with a thin layer of jam heated in a water bath.

I don't like jam. Therefore, she poured chocolate icing from .

Well, here's the result:



The cut will be an evening horse, as will the taste opinion. But the taste of the crumbs collected with the anti-meat is ooooooooooo very promising !!!

[Hairpin]

Hairpin, I look forward to your impressions and cake cutter! : wow: The cake is sooo good! Thank you very much for the master class and explanations provided, it is always easier to bake when there is a finished result in front of your eyes, and even with such valuable nuances.

[Hairpin]

Hairpin, you are a monster!
BUT! It is absolutely not necessary to bake protein cakes in the form. You were confused by the fact that it was written to draw 6 templates on paper ... I'll try to explain. The diameter is your business, even if you circle the lid, even the plate. You cut the paper to the size of the dechka (you have a non-stick fabric, I don't know what to do with it, is it possible to draw circles on it with something). You measure how many desired circles you have on this piece of paper. You draw them on paper, at a distance of 3-4 cm (as for me, it can be less) And then with a spoon you spread the proteins into these drawn circles. I level it with a spatula, with a sharp tip, it's so convenient for me. I usually get two laps on the dechka. So I need to make 3 or more sheets, with circle patterns.
And yet, the color of the cakes is cool ... maybe from nuts, or maybe ... your cake didn't crack when spreading? have you seen the middle? was there a drop of syrup?
In general, I am looking forward to your report about the tasting and pictures in the context !!!

and jam .. I also don't like jam in cakes, either it's chocolate !!! (it is possible without a cake) .. but sometimes, in some versions of cakes, jam, preserves, syrup - it can be delicious!

[Mistress]

Mistress!
Draw circles ... I drew circles at work, released them onto the plotter, and now I have a whole roll, you can cut yourself off. It's more convenient for me. It makes sense to buy a non-stick cloth with circles (it seems like Freken Bock has one), but I haven't come across such a beast ...

There was no syrup drop.

In general, it turned out to be drier than meringue. One piece even fell off. The structure looks like ... probably bread ... A piece breaks off with a crunch and a bunch of crumbs.

Well, I can't get up in the morning and start with cake! Just a little bit and we all know what's inside!

I wouldn't have it ...

INTRIGANKA !!!! What a morning !!! Let's try it already !!!

and if it was dry, that’s good, otherwise I was afraid that it’s baked with you. So the color from the nuts is!
And with circles ... they have a plotter !!! and we have bowls and plates! But the main thing is not to cut exactly in a circle! Leave "allowances"!

I'm waiting! I'm waiting! I'm waiting!

[queen]

I'm running stumbling !!!
Well, here's what happened:





It stopped crunching. Soaked in cream. But I somehow miss this crunch ... I think that queen cream had to be done not for 5 yolks, but for 3. Then it would just crunch.
And a strong nutty flavor.
So I'm happy with the experiment!

In general, it turned out that Esterhazy, Polet and Kievsky are from the same series. Different protein / sugar ratio + different nuts.

In general, it turned out that Esterhazy, Polet and Kievsky are from the same series. Different protein / sugar ratio + different nuts.

That's the way it is! BUT!!!!! Here is your flight crunching? I don't have ... But Kievsky crunches !!! I think this is due to the fact that the creams are different. In Kiev, I have condensed milk and butter and no eggs or milk!

And the cut is very beautiful !!! Thank you!

On the basis of a biscuit (shock. On a bale), two baked cakes on the Esterhazy cake, but after adding the nuts, the squirrels settled, it can be seen in the upper right corner, they turned out quite thin, so I had to bake meringues from the Kiev cake.I smeared butter + condensed milk, and on top covered butter + boiled condensed milk with cream.

Yesterday I tried to bake cakes for Esterhazy. It's one thing that the nuts, due to the fat content, lowered the proteins, so I barely peeled these cakes from the parchment. I was worn out and upset. Left without "Esterhazy", at least I tried it for myself, not so offensive.
Maybe someone did and will share a positive experience? They say that the cake should be delicious ...

[Irza]

Irza! Ground and dried nuts could not lower the proteins. But if you did not dry it, then:
1. Grind them with a sharp knife, regularly collecting them in a pile. Not with a blender, not through a towel.
2. Stir the nuts with a spoon, like flour in a biscuit.

Can I share my Esterheisy recipe, one confectioner I know taught him how to make it, I liked it.
Esterheizi cake
Recipe

Cake:
Ground hazelnuts 180 gr.
Sugar 220 gr.
Protein 220 gr.

Cream:
Milk 250 ml.
Sugar 50 gr.
Egg 1 pc.
Flour 30 gr.
Butter 200 gr.
Praline (can be replaced with Nutella) 120 gr.

Preparation
1. Cakes: Beat the whites with 120 gr. sugar, add nuts mixed with the remaining sugar. Bake 5 cakes d≈25 cm ≈ 1 hour.
2. Cream: beat the egg with sugar, add flour. Milk 100 ̊ С, brew, warm in a water bath until thickened. Cool down. Beat the butter and add the egg mixture on a spoon, add praline at the end.
3. Layer the cakes with cream, decorate the sides with crumbs, top - a grid of chocolate.

URL =

And here is my cake…. I chopped the nuts with a knife ... that was the most difficult thing in the cake. The skin came out 7, they were very thin. (cake size 24 cm)




The recipe was taken from the website by the cook ru

Allow me to insert my own five kopecks.
Esterheisie is the most favorite cake. I grind walnuts in a blender into small crumbs. I have 8 proteins in the recipe. The dry mass is nuts, sugar, flour and cinnamon, I divide into three parts, beat in three approaches, two proteins each and bake two cakes. I bake the cakes on a silicone mat, it lags well behind, let alone missed the parchment for a second and you can't chew it off with your teeth.

baked cakes on parchment, the class is behind
First, lightly greased the parchment with butter. She took a piece from the refrigerator and over the parchment.
I took off the parchment from the hot cake zipper and it's done

Girls, I will share the information that I have (no one wrote in Temka for a long time, but it may come in handy). I do not claim the right, I recently began to bake for a small cafe whose owners are from Hungary. So, one of the orders is Esterhazy. The recipe was issued (brought by them from their homeland), instructions were issued, I watched a few more videos on Hungarian sites. So it turned out that the cakes should not be like meringues, they need to be baked for about 15 minutes and in structure they should turn out to be biscuit, soft!

The recipe was issued (brought by them from their homeland), instructions were issued, I watched a few more videos on Hungarian sites. So it turned out that the cakes should not be like meringues, they need to be baked for about 15 minutes and in structure they should turn out to be biscuit, soft!

And do not share the recipe and instructions, very interesting

So it turned out that the cakes should not be like meringues

And do not share the recipe and instructions, very interesting

I bake Esterhazy according to the Grocery Store recipe, and the cakes are soft, not like meringues. In general, the first time I hear that in Esterhazy cakes are like meringues.

The famous Esterhazy cake

Good day!
The following question arose.
I ordered Esterhazy cake for February 14 in the shape of a heart and with icing.
You cannot freeze the cake, as far as I understand, how to apply the icing so that it lies flat?
Maybe cover it with ganache first, then jam and glaze? Or make more cream, coat the whole cake, then jam and frosting ???
I've already broken my whole head ...

[irza]

irza,
For such a dough, and even for meringues, it is generally better to use sugar powder. And beat for at least 10 minutes. Stir in the nuts, do not beat.