/ / Recipe for Cake "Exterhazy"

Cake Recipe

Viennese cake "Eterházi" Cake is named in honor ofDiplomat of the 3rd Anton Esterhazy. This cream cake was developed in the beginning of the 20th century by the condiments in Budapest. Very soon I got to Vienna and began to belong to the Viennese brand kitchen. The cake consists of a light yellow oil cream, which in the classical version covers 5 protein-almond cakes, and is covered with a thick layer of white sugar glaze, decorated with a classic pattern for Esterhazy, as well as fruits, nuts, and chocolate. This recipe is designed for a shape with a diameter of 24 cm. Now let's start by examining the famous Viennese cake. Good mood to you all!

Ingredients:
  • Eggs of chicken 8 pcs.
  • Sugar 150g
  • Lemon 1 pc.
  • Cinnamon ground 0.25 tsp.
  • Almond crumb 150 g
  • Flour, wheat 40 g
  • Kirsch 2 tbsp. L.
  • Butter 300 g
  • Eggs chicken 3 pcs.
  • Pudding vanilla (powder) 40 g
  • Milk 300 ml
  • Sugar 150g
  • Sugar vanilla 2 tsp.
  • Confiture Apricot 80 g
  • Rum dark 20 ml
  • Eggs chicken 1 pc.
  • Sugar powder 230 g
  • Lemon juice 1 tsp.
  • Cocoa powder 1 tsp.
  • Almond petals 3 tbsp. L.
Instructions
  • Step 1 Prepare the ingredients: Eggs (cakes - 8 proteins, cream - 3 yolks, decoration - 1 protein), sugar, ground almonds, flour, milk, vanilla sugar, pudding powder from Dr. Etker, Kirsch, rum, butter, confiture, lemon, cocoa , Cinnamon.
  • Step 2 Whisk the whites into a thick foam. Add sugar in portions and continue whisking until the foam becomes glossy.
  • Step 3 Add the zest of 1 lemon and cinnamon on the tip of the knife.
  • Step 4 Sift the flour to make the cakes lush.
  • Step 5 Only now all together gently mix a whisk or a shovel, only in one direction by movements from below-upwards.
  • Step 6 On paper, draw a circle of 24 cm. Turn over the other side of the paper and apply the dough, leveling. So bake 6 cakes in turns in a preheated oven at 200 ° C for about 8 minutes. I baked three cakes at once in an electric oven with ventilation at 180 ° C. The cakes should be beige-light-brownish. Immediately after the readiness of the cake is released from the paper and cool.
  • Step 7 Mix the milk with 3 yolks and pudding powder, boil and cook for 1-2 minutes, while constantly interfering. Take the fire and add Kirsch. Let's cool it.
  • Step 8 At room temperature, beat together with sugar and vanilla sugar. Then, portionwise into the oil, add the cream and whisk further until uniform.
  • Step 9 On the cooled cakes distribute the cream (cake-cream-cake) and so 5 cakes.
  • Step 10 The remaining cream is evenly distributed throughout the cake and sides.
  • Step 11 In a little warm confiture, add the rum and mix it.
  • Step 12 On bumegoe abundantly smeared with confiture the last 6th cake.
  • Step 13 Next, with the paper, turn the cake over the cake and release it from the paper.
  • Step 14 On the other hand, we also cover the cake with confiture.
  • Step 15 Now prepare the glaze: in powdered sugar squeeze 1 tsp. Lemon juice.
  • Step 16 Whisk the protein to a persistent foam and in portions add the powdered sugar, whisking further until the mixture becomes shiny.
  • Step 17 The consistency of the glaze should be sufficiently thick and slightly drained. In another glass, we mix cocoa with 2 tsp. Glaze.
  • Step 18 Pour the icing on the middle of the cake. Let's spread a little.
  • Step 19 Using a culinary spatula, spread the glaze over the surface and sides of the cake.
  • Step 20 In the syringe, type the glaze with cocoa and draw, squeezing, circles.
  • Step 21 Immediately use the wand to guide the bands from the middle to the edge and from the edge to the middle. It turns out a classic drawing for Esterhazy.
  • Step 22 Finally decorate. Boca abundantly sprinkle with almond petals. Let the cake stand for at least 3 hours in the refrigerator. In general, the longer, the better. Bon Appetit!
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