Hungarian Esterházy Torte

 Ingredients

For the walnut sponge:

6 egg whites

150 g (¾ cup) granulated sugar

150 g (1½ cups) finely ground walnuts

50 g (⅓ cup) all-purpose flour

1 teaspoon vanilla extract

For the buttercream:

6 egg yolks

120 g (½ cup + 1 tablespoon) sugar

250 ml (1 cup) whole milk

1 teaspoon vanilla extract

250 g (1 cup + 2 tablespoons) unsalted butter, softened

100 g (¾ cup) finely ground walnuts

For the decoration:

200 g (about 1½ cups) powdered sugar

2–3 tablespoons lemon juice or water

50 g (about ⅓ cup) dark chocolate, melted

100 g (¾ cup) chopped walnuts

Instructions

Make the sponge: Preheat the oven to 180°C (350°F). Whip the egg whites with the sugar until stiff and glossy.

Gently fold in the ground walnuts, flour, and vanilla.

Spread the batter into thin, even circles on baking paper. Bake each layer for about 8–10 minutes, until lightly golden. Allow them to cool completely.

Make the buttercream: Whisk the egg yolks, sugar, milk, and vanilla over low heat until the mixture thickens. Cool completely.

Beat the softened butter until creamy, then gradually add the cooled custard. Fold in the ground walnuts.

Assemble: Place one sponge layer on a cake board and spread with buttercream. Repeat until all layers are stacked. Cover the sides with the remaining buttercream.

Press the chopped walnuts onto the sides of the cake.

Decorate the top: Mix the powdered sugar with lemon juice or water to make a smooth white glaze. Spread it over the top.

Pipe thin lines of melted chocolate across the glaze. Immediately drag a toothpick or knife through the lines in alternating directions to create the characteristic Esterházy pattern.

Refrigerate for at least 4 hours, preferably overnight, before slicing.

Tip: For the best texture, let the cake sit at room temperature for about

20–30 minutes before serving.