Description
A delightful Hungarian dessert featuring layers of almond meringue and rich buttercream, topped with a glossy chocolate glaze.
Ingredients
Scale
- 4 egg whites
- 200g powdered sugar
- 200g ground almonds
- 200g unsalted butter, softened
- 200g granulated sugar
- 2 egg yolks
- 2 tablespoons vanilla extract
- 2 tablespoons rum
- 100g dark chocolate, for glazing
- 50ml water
Instructions
- Preheat the oven to 180°C (350°F).
- Beat the egg whites until they form stiff peaks, then gradually add the powdered sugar.
- Gently fold in the ground almonds.
- Spread the mixture into a thin layer on a baking sheet lined with parchment paper and bake for about 15-20 minutes until it turns light golden.
- Let the baked layer cool, then cut it into 3 equal rectangles.
- For the buttercream, beat the softened butter with the granulated sugar, then add the egg yolks, vanilla extract, and rum until smooth.
- Place the first almond layer on a serving plate, spread it with buttercream, and repeat with the second layer.
- Top it with the third layer.
- For the glaze, melt the dark chocolate with water and pour it over the top of the cake.
- Chill the cake before serving to allow the flavors to meld together.
Notes
For best texture, ensure egg whites reach stiff peaks. Experiment with flavors in the buttercream.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
Keywords: Esterházy Cake, Hungarian dessert, almond meringue, buttercream, chocolate glaze