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Receta Esterhazy Torte for Daring Bakers January Challenge
by Shannon Millisor

One of the things I love about being in Daring Bakers is when we are given recipes for desserts that I've never heard of before. I haven't seen anything even close to this Esterhazy Torte (also known as the Hungarian Dream) but I'm so glad that I have now because it was delicious. The inside layers of the cake are dense but it's filled with a delightful creamy butter and ground nut mixture.

This

recipe traditionally uses toasted hazelnuts but the hazelnuts are often

substituted with almonds (in parts of Austria) or walnuts (mainly in Hungary).The cake has 5 dacquoise layers, using hazelnuts, walnuts or almonds. The Esterhazy web, or more-widely known as the spider web decoration is always on the top of this cake.

For the month of January Jelena from A Kingdom for a Cake

invited us to start this year with a dreamy celebration cake. She

challenged us to make the Esterhazy cake a.k.a the Hungarian dream. What

better way to start the year than with a sweet dream? She says that in the 19th century, a confectioner from Budapest baked and named the

Esterhazy Torte after the wealthy Prince Paul III Anton Esterhazy de

Galantha, a member of the Esterhazy dynasty and diplomat of the Austrian

Empire.

If you would like to know more about the Daring Bakers you can visit their website. This recipe is long and does take some time but it's not hard to do. It's recommended that the cake is prepared over two days.

Esterhazy Torte

Servings: 10-12, Original

recipe in metric

Ingredients

Directions:

HAZELNUTS

Place

the hazelnuts on an oven tray in a cold oven, increase the temperature to

moderate 180°C/350°F/gas mark 4, and bake until a nice aroma starts to come out

of the oven and the nuts have become darker.

Continue

until their skins almost turn black or dark brown and the hazelnut 'meat'

becomes a caramel colour. You will need to watch the oven carefully since the

nuts can easily burn. From time to time, just open the oven and carefully try

one to see if the centre is nice and crispy, but be careful not to burn

yourself. It should take about 15-25 minutes.

This

baking process brings out the aroma of the hazelnuts needed for the cake. (If

you are using almonds instead of hazelnuts, they need to stay white. Hazelnuts

are not good in this cake if their aroma is not present.)

Let

them cool.

Set

aside ¾ cup (3½ oz) (100 gm) toasted nuts and roughly chop them. These will go

around the cake at the end.

The

rest need to be ground. A grinding machine is best since a food processor might

turn the hazelnuts into a creamy mush. If you are using a processor do it in

short pulses so they do not have the consistency of peanut butter but of fine

powder.

Divide

the ground hazelnuts into 2 batches of 2½ cups (9 oz) (250 gm) and 1½ cups

(5-1/3 oz) (150 gm) for the sponge layers and the filling respectively.

HAZELNUT

LAYERS (Dacquoise layers)

With

an electric mixer beat the egg whites while gradually adding the sugar and

vanilla sugar for about 5 minutes until stiff peaks form.

Turn

the mixer to the lowest speed and add in the hazelnuts mixed with the flour and

beat until just combined.

Cut baking paper into five squares

large enough to draw a circle of 10 inch (25cm) in diameter on the squares.

Turn

the paper over and place one piece onto an up-side down oven tray and

delicately spoon inside the circle one-fifth of the beaten egg white mixture.

Place

the tray into an preheated moderate 325°F/160°C/gas mark 3 (no fan) oven and

bake for 14 minutes. It will look soft but that is how we want them. Your

finger should not stick to the layer when you touch it.

Take

the layer out together with the paper and place on an even surface

Cool

the oven tray and repeat with the next 4 layers. It is important that the

up-side down oven tray is cool when you start to bake the layers.

If

you have a 10 inch (25cm) diameter spring form pan with a removable bottom just

cut out five pieces of baking paper to fit the bottom and spoon the mixture in

the pan.

Make

sure to cool the bottom of the pan after removing each layer and before placing

the egg white mixture for the next layer into it.

Place

all the layers next to each other.

HAZELNUT FILLING

The

filling is cooked in a double boiler. If you do not have a double boiler just

take two pots so that the smaller one fits perfectly in the larger one and

there is no gap between them.

Fill

the larger pot with about 1-inch (2 cm) water place on the stove and bring the

water to a slow boil, the water should not touch the smaller pot bottom.

Beat

the egg yolks and the sugar with an electric mixer in the smaller pot for 30

seconds. Place the smaller pot into the larger one and cook for 14-15 minutes.

Stir every 2-3 minutes for a short while with a wooden spoon always scraping

the sides and the bottom. Stir constantly, near the end.

Let

the filling cool.

Beat

the cooked yolks for 30 seconds with an electric mixer.

Beat

the room temperature butter for 2 minutes until light and fluffy then beat into

the cooked yolks.

Add in the ground hazelnuts and beat again until combined.

Set

aside 2 tablespoons of the filling to spread around the torte at the end.

Divide

the rest of the filling into 4 cups.

Line

a large tray with some baking paper.

Remove

the baking paper from one of the dacquoise and place it onto the tray, spread

one quantity of filing evenly over the dacquoise, then place another layer on

the top.

Repeat,

making sure that the last layer is placed bottom-side-up (do not place filling

on this surface) which will make it easier to obtain a smooth looking finish.

Place

some baking paper over the torte. Press a bit with your hands to even it out,

put another tray over the torte and now place something heavy on the top to

allow the torte to level up. A pan half-filled with water will be fine.

Place

the whole torte with the pot in the fridge for one hour.

APRICOT

JAM GLAZE

Heat

the apricot jam and water on the stove.

Remove

the top baking paper from the torte and spread the jam on top of it. We want a

very thin layer, just barely covering the torte.

Place

the torte back in the fridge for 30 minutes for the jam to cool.

When

the 30 minutes is up, spread the 2 tablespoons of reserved hazelnut filling

around the cake.

WHITE ICING

By

hand mix the powdered (icing) (confectioners') sugar, oil, lemon juice while

adding teaspoon by teaspoon of hot water until the mixture is creamy, but not

runny. Mix vigorously for a couple of minutes. The sugar should be lemony.

With

a hot wet large knife quickly spread the icing over the apricot layer.

You

will need around 2½ to 3¼ cups of powdered sugar but it is better to have more

than less, since when you start spreading you cannot go back. You will have

some left over icing. If it is a bit uneven just turn on the hair dryer and

heat the icing so it will smooth out a bit.

DECORATION

Before

starting with the icing have the chocolate ready since it needs to go onto the

soft icing in order to get the web.

Melt

the chocolate with a teaspoon of oil, place in a piping bag, or a plastic

bag with a cut in the corner that will act as the tip.

Draw

four (4) concentric circles onto the cake, then with a knife (not the sharp

side) or a wooden skewer run six (6) lines at 30 degree angle to the cake to

get the decoration (see pictures for more details). Each line should be in a

different direction. One running away from you and the next one running to you.

Press

the remaining crushed hazelnuts around the cake to complete the decoration.

Let

rest in the fridge for at least 24 hours before tasting. This cake that gets

better as times goes by. We usually enjoy ours for 7 days.