Esterházy cake
The Esterházy cake is a Hungarian cream cake that was developed by Budapest confectioners in the fin de siècle of the Danube Monarchy at the beginning of the 20th century and is still valued today mainly in Hungary and Austria , but also in Germany. It consists of light yellow buttercream between biscuit bases , coated with white sugar icing. At the top it is decorated with chocolate and candied fruits , at the edge with brittle . The version of the Esterházy cuts is also widespread.
Surname
The cake was named after Paul III. Anton Esterházy de Galantha (1786–1866), a member of the Hungarian magnate family Esterházy and foreign minister of the Austro-Hungarian monarchy .
Manufacturing
First, a macaroon dough is made from whipped egg whites, grated almonds , sugar, butter and flour, from which five cake bases of the same size are baked. These are coated with a buttercream mixture refined with cognac or vanilla and layered on top of one another. Then the cake is covered with fondant glaze (a thick, boiled mass of sugar and water), the typical Esterházy cake pattern with liquid dark chocolate is applied to the white fondant and the sides are sprinkled with brittle. Candied fruit decorations are also common.
variants
There are different types of preparation (for example only four instead of five layers, different fillings or based on sponge cake ).
Individual evidence
- ↑ Anikó Gergely: Hungarian specialties. Könemann, Bonn 1999, p. 161, ISBN 3-8290-0260-2 .
