In this video, I make the famous nut cake ESTERHAZY ! Flour-free and gluten-free! Hungarian Esterhazy cake!
The cake literally melts in your mouth!
Cake with unrealistically delicious meringue-nut layers and delicious velvety cream MOUSSELINE!
Even with a hand mixer, you can make this cake very successfully.
INGREDIENTS for 6 cake layers with a diameter of 20 cm:
210 g of egg white
220 g sugar
8 g vanilla sugar
20 g of corn starch(you can not replace it with potato starch )
120 g of almond flour (you can grind it coarsely)
100 g of ground hazelnuts
(you can take 220 g of any ground nuts. For example, walnuts. You can take 220 g of one almond)
If you are not sure about the quality of your baking paper, you can pre-lubricate it with a small amount of odorless vegetable oil.
the cake layers are baked in a preheated oven for about 10 minutes at a temperature of 200 degrees Celsius top bottom mode without convection at an average level
YOU CAN ALSO bake the cakes more slowly
in the preheated oven for about 20 minutes at a temperature of 175 degrees Celsius top bottom mode without convection at medium level
INGREDIENTS for cream MOUSSELINE for 1 serving-suitable for filling 1 cake (20 cm in diameter)
100 ml of milk (3.5% FAT CONTENT)
5 yolks
125 g sugar
8 g vanilla sugar or vanilla extract
35 g corn starch
300 ml of milk 3.5% FAT CONTENT
200 g butter
1 tablespoon of brandy or a few drops of rum essence
50 g apricot jam
100 g white chocolate
35 ml cream (30% fat content)
20-25 g dark chocolate (I have 50% cocoa)
50 g roasted almond petals for topping the finished cake
The famous French cream MOUSSELINE on the yolksbase . Detailed video
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