The famous classic Esterházyschnitte is yellow buttercream layered between five biscuit/fatless sponge layers topped with white icing. Help yourself and enjoy! Layer for layer …
For the sponge:
- 8 egg whites
- 200 g icing sugar
- 1 dash of lemon juice
- 40 g flour
- 150 g hazelnuts (grated)
For the creme:
- 300 ml milk
- 1 pack of vanilla pudding powder
- 3 egg yolks
- 150 g granulated sugar
- 1 pack vanilla sugar
- 250 g butter (room temperature)
- apricot jam (for brushing top)
For the icing:
- 1 egg white
- 200 g icing sugar
- 25 ml water
- 1 tsp cocoa powder
Directions for Esterházyschnitte
- Line a baking tray with baking paper and pre-heat the oven to 180 °C/ 350 °F.
- To make the sponge, whisk egg white in a large bowl and gradually add half icing sugar. When the mixture is viscous, add the remaining icing sugar as well as the lemon juice and continue mixing until the mixture is thick. Finally, carefully fold in the flour and nuts.
- Brush half mixture onto the baking tray and bake for 10-12 minutes until light in colour. Place a wooden spoon in the oven door so that the door is open ajar.
- Tip the sponge onto the work surface and remove the baking paper. Cut into three columns of equal width. Next, bake the second half of the sponge in the same way. Cut into three equally-sized columns and allow to cool.
- Meanwhile, to make the pudding creme, mix a third of the milk with the pudding powder and the egg yolks until smooth. Bring the remaining milk and both sugars to the boil, remove from the heat and add the milk and egg yolk mixture. Stir until it thickens. Leave to cool.
- Beat the butter until creamy and mix into the pudding mixture.
- Thinly brush the sponge columns with jam. Brush one sponge column with the pudding creme, place the next sponge piece on top of this and brush again. Continue in this way until the sponge pieces have been used up – the top layer should be sponge with jam. Lightly press together and spread any cream that is squeezed out at the sides smooth. Place in the fridge to cool.
- To make the icing, mix the egg white, icing sugar and water until smooth and mix approx. 2 tbsp of the mixture with the cocoa powder.
- Spread the icing over the slice and smooth. Use the dark icing to make the famous Esterházy pattern by drawing lines widthways, an equal distance apart. Then draw lines lengthways – first in one direction and then in the other.
To ensure the Esterházyschnitte keeps its attractive appearance, make sure it is very cool and slice each piece with a damp knife.
AND ANOTHER THING
The famous Esterházy torte or slice is a confectioner’s speciality with a long tradition. It was invented by Budapest confectioners in the late 19th century during the Danube monarchy and named after Paul III Anton Esterházy de Galantha, a foreign minister of the Austro-Hungarian monarchy.