Estherhazy Cake with Chocolate Spider Web
Baking and Desserts • Austrian
Description
The sides of the cake were decorated with chocolate straw due to insufficient almond flakes at home :)
Ingredients
- Egg white 8 pieces
- Walnuts 5 oz
- Wheat Flour 3 tablespoons
- Salt a pinch
- Cinnamon on the tip of a knife
- Milk 1 cup
- Egg white 5 pieces
- Sweetened Condensed Milk with Coffee ⅓ can
- Butter 10 oz
- Vanilla salt on the tip of a knife
- Liqueur 2 tablespoons
- White Chocolate 5 oz
- Apricot Jam 2 tablespoons
- Liquid dark chocolate 0 oz
- 10% cream 2 tablespoons
- Sugar 5 oz
Step-by-Step Guide
Step 1
For the layers, beat the egg whites into a strong foam with a pinch of salt. While continuing to beat, gradually add 200 g of sugar, one tablespoon at a time, until a stable foam forms. Grind the nuts in a blender and gradually fold them into the egg white mixture along with the cinnamon and flour. Gently mix with a silicone spatula.
Step 2
Draw circles of the desired diameter on parchment paper and spread the batter evenly. Bake at 320°F until light brown (40–50 minutes). Cool on a rack. (I baked the layers in two batches, using 4 egg whites to make 3 layers).
Step 3
For the cream, beat the yolks with sugar until they lighten, then pour in ⅓ cup of milk while continuing to beat. Bring ⅔ cup of milk to a boil. Slowly pour the egg-milk mixture into the boiling milk while constantly stirring. Bring to a boil, remove from heat, and cool.
Step 4
Beat the softened butter with the boiled condensed milk and gradually add it to the cooled cream, one tablespoon at a time. Finally, add 2 tablespoons of liqueur and beat until smooth.
Step 5
Mix both creams together, adding them in parts while continuing to beat. Add the liqueur and beat once more.
Step 6
For the glaze, melt the white chocolate in a water bath and mix with the cream until smooth. Spread cream on 5 layers, and cover the sixth, top layer with a thin layer of apricot jam. Chill slightly.
Step 7
Melt the dark chocolate, transfer it to a piping bag, and draw a spiral on the cake starting from the center to the edge. Once the chocolate sets a little, use the tip of a knife to draw lines at equal intervals — first from the center of the cake to the edge, and then from the edge to the center.
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