Hungarian Esterházy Torte Recipe

Here is a classic Hungarian Esterházy Torte recipe — a rich, elegant, multi-layered dessert named after Prince Paul III Anton Esterházy of Hungary. This torte is famous for its nutty meringue layers, luscious custard-style buttercream, and iconic chocolate-glazed top with feathered patterning.

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🇭🇺 Hungarian Esterházy Torte (Traditional Recipe)

🕒 Total Time: ~3 hours (includes cooling & assembly)

🍰 Yields: 8–12 slices

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🌰 Ingredients

For the Nut Meringue Layers (Makes 5 thin layers):

• 6 large egg whites

• 1 pinch salt

• 1 cup (200g) granulated sugar

• 2 cups (200g) finely ground walnuts (or hazelnuts/almonds)

• 2 tbsp all-purpose flour

For the Custard Buttercream Filling:

• 6 large egg yolks

• ¾ cup (150g) granulated sugar

• 2 tbsp cornstarch

• 1 cup (240 ml) whole milk

• 1 tsp vanilla extract

• 1 tbsp rum or brandy (optional, for traditional flavor)

• 1 cup (225g) unsalted butter, softened

For the Top Glaze:

• ½ cup powdered sugar, sifted

• 2–3 tsp lemon juice or hot water

• 1–2 tbsp melted dark chocolate (for feather pattern)

For Garnish:

• ½ cup toasted sliced almonds or crushed nuts, for sides

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🧑‍🍳 Instructions

🔹 Step 1: Make the Nut Meringue Layers

1. Preheat oven to 320°F (160°C). Line 5 baking sheets with parchment (or reuse 1–2 trays).

2. In a clean bowl, beat egg whites and salt to soft peaks. Gradually add sugar until stiff and glossy.

3. Gently fold in ground nuts and flour.

4. Draw 8-inch (20 cm) circles on parchment. Spread batter thinly inside the circles.

5. Bake each layer for 12–15 minutes, until set and lightly golden. Cool completely.

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🔹 Step 2: Make the Custard Buttercream

1. In a saucepan, whisk egg yolks, sugar, and cornstarch. Slowly add milk and cook over medium heat, whisking, until thickened (5–8 min).

2. Remove from heat, stir in vanilla and rum. Let cool completely (cover with plastic wrap to prevent skin).

3. Beat softened butter until creamy. Gradually beat in cooled custard until smooth and fluffy.

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🔹 Step 3: Assemble the Torte

1. Place one meringue layer on a serving plate. Spread a thin layer of buttercream.

2. Repeat with remaining layers, ending with a bare top layer.

3. Spread a thin coat of cream around the sides only (not the top).

4. Press toasted sliced almonds or crushed nuts onto the sides.

5. Chill for 30 minutes before glazing the top.

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🔹 Step 4: Glaze and Decorate

1. Mix powdered sugar and lemon juice to a smooth, thick glaze. Pour over the top of the cake and smooth quickly.

2. Pipe melted chocolate in spirals or straight lines. Drag a toothpick or skewer across the chocolate to create the classic feather pattern.

3. Chill the torte for at least 4 hours or overnight before slicing.

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✅ Tips for Success

• The meringue layers are delicate — handle gently.

• Let the custard cool fully before mixing with butter to avoid curdling.

• For the glaze, work fast before it sets.

• Torte tastes even better the next day, as flavors meld.