Esterhazy cake

Ingredients:

• 200 g egg whites | 7.05 oz
• 200 g nuts (100 almonds and 100 hazelnuts) | 7.05 oz
• 200 g sugar | 7.05 oz

1. Bake the nuts in the oven at 150C (302F) for about 15 minutes.
2. Grind them into fine crumbs.
3. Start whipping the whites at a slow speed. As soon as a light foam appears, add some sugar. At the same time, increase the speed to average. The finished meringue should be firm and shiny.
4. Add the nut flour and knead it with a spatula.
5. Place two circles of 20 cm (8 inch) on the paper and bake at 180C (356F) for 8 minutes.

You will need from 5 to 6 such cakes. I can also bake two baking sheets at once. You can play it safe and make two batches of half the ingredients.

You will need:

• 200 g milk | 7.05 oz
• 60 g cream 33% | 2.10 oz
• 50 g sugar | 1.75 oz
• 30 g corn starch | 1.05 oz
• 85 g yolks | 3.00 items
• 100 g hazelnut or almond praline | 3.55 oz
• 80 g milk chocolate | 2.80 oz
• 30 g Amaretto liquor | 1.05 oz
• 200 g butter | 7.05 oz

1. First, cook the custard: heat the cream and milk to a boil (do not boil!). Rub the yolks with sugar and the starch.
2. Pour the hot cream into the yolks, stirring continuously.
3. Pour the mixture back into the pot and cook, stirring until thickened.
4. Pour it into a tall glass.
5. Add the praline and the milk chocolate.
6. Mush the mass with a blender.
7. When the custard reaches 40C (104F) add the alcohol and butter, and mush it again.
8. Cover the custard with foil in contact and place it in the fridge.

“Praline” is ​​a confectionery term for a nut filling.

1. Pour 200 g (7.05 oz) of sugar into a saucepan with a thick bottom, and put it on the heat. Wait for the sugar to turn into an amber liquid.
2. If you see the sugar pieces in the caramel, then press them with a silicone spatula.
3. At the same time, warm up the nuts (150 g | 5.30 oz) in a pan; peel them and as soon as the sugar dissolves. Add the nuts, and stir them for 2 minutes. Spread the mass over a silicone mat. As it hardens, break it it into pieces. I leave the most textured ones for decoration, and turn the rest into crumbs.

The crumb can also be used for cake decoration.

Cover the cakes with the custard. Soak them with some hot apricot jam.

Melt 180 g (6.35 oz) of white chocolate, add 60 g (2.10 oz) of the hot cream. Stir it and pour over the cake. Apply a spiral of a dark chocolate; then use a skewer to make a drawing.

The cake is very sweet, keep this in mind!

Enjoy your tea!