the fastest ESTERHAZY cake! WITHOUT flour and gluten! Very tasty! Melts in your mouth!
A cake with unrealistically delicious meringue-nut cakes and delicious velvety muslin cream!
Even with a hand mixer, you can cook this cake very successfully.
INGREDIENTS for the cream muslin
300 ml of milk 3.5% FAT CONTENT. bring to a boil
30 g of corn starch
110 g of sugar
100 ml of milk (3.5% FAT CONTENT)
5 yolks
200 g of butter
a few drops of rum essence or 1-2 tablespoons of cognac
INGREDIENTS for the cake 42x32 cm
5 egg whites
160 grams of sugar
8 g vanilla sugar
15 grams of corn starch (potato can not be replaced)
160 grams of almond flour (can be coarsely ground)
(you can take 160 grams of any ground nuts. For example walnuts. )
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.
bake in a preheated oven for about 20-25 minutes at a temperature of 175 degrees Celsius top-bottom mode without convection at an average level
50 g apricot jam
100 g of white chocolate
35 ml cream (30% fat content)
30-50 g dark chocolate (I have 50% cocoa)
50-60 g of roasted almond petals for sprinkling the finished cake
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