Esterházy torte — the classic Hungarian cake with walnut layers and buttercream

The Esterházy torte is one of the most famous cakes of Hungarian confectionery. It was created in the 19th century by Budapest confectioners and named after Prince Paul III Anton Esterházy, the diplomat of the Austro-Hungarian Empire. It became a symbol of elegance, served in the finest cafés of Vienna and Budapest.

Ingredients

For the layers (5–6 thin layers)

• 250 g egg whites (from about 8 eggs)
• 250 g sugar
• 250 g finely ground walnuts (Hazelnuts is the classic variant)
• 40 g flour
• A pinch of salt and a little cinnamon (optional)

For the buttercream

• 200 ml milk
• 150 g sugar
• 4 egg yolks
• 250 g soft butter
• 1 sachet of vanilla sugar (or vanilla essence)
• 2 tablespoons cognac or dark rum (traditional, optional)

For the glaze

• 150 g icing sugar
• 2–3 tablespoons hot water or milk
• 30 g dark chocolate, melted, for the pattern

Preparation (detailed)

Preparing the layers

1. Heat the oven to 170°C. Line a tray with baking paper and draw circles of 22–24 cm diameter.
2. Beat the egg whites with the salt until soft peaks form; add the sugar little by little until you have a glossy, firm meringue.
3. Gently fold in the ground walnuts mixed with the flour, without deflating the meringue.
4. Spread the mixture thinly within the drawn circles (5–6 layers).
5. Bake each layer for 10–12 minutes, until lightly golden. Let them cool.

Preparing the buttercream

1. Bring 150 ml of the milk to the boil with the sugar.
2. Beat the yolks with the remaining milk and pour into the hot milk, stirring until it thickens into a cream (do not let it boil).
3. Let the cream cool completely, then incorporate the beaten butter, vanilla and cognac, whipping until fluffy.

Assembly and decoration

1. Set one layer aside for the top. Spread buttercream over the other layers and stack them.
2. Coat the sides with cream and press ground walnuts around the edge.
3. Pour the white glaze onto the top layer; draw spirals or lines with the melted chocolate and, using a skewer, create the characteristic marble pattern of the Esterházy.
4. Chill for at least 4–5 hours, ideally overnight, before serving.

Tip: The layers must be completely cold before filling, otherwise the buttercream will melt. Cut with a hot, dry knife to keep the glaze pattern clean.