Esterhazy with hazelnuts

A very delicious cake with condensed milk cream! Esterhazy cake recipe including nuts. In the case of this recipe, which I am describing for you, the nutty ingredient is hazelnuts, in accordance with the classic image of the cake. A satisfying thing.

Milada

The author of the recipe

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Composition / ingredients

servings:

For meringue:

Sugar

300

Eggs

Hazelnuts (shredded)

300

For cream:

Boiled condensed milk (boiled)

300

Cream (custard ready)

300

Butter

300

For decoration:

Chocolate

Cream

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 7 g

Fats 45 % 29 g

Carbohydrates 45 % 29 g

395 kcal

GI: 17 / 0 / 83

Step-by-step cooking

Cooking time: 2 hours

Step 1:
Step 2:
Whisk the whites, then gradually add sugar.And nuts.Bake each cake for 30 minutes.
Step 3:
Beat the custard, add boiled condensed milk
Step 4:
And then oil.
Step 5:
Smear each cake with cream.
Step 6:
Draw a pattern.
Step 7:

A chic culinary recipe of German cuisine – Esterhazy cake, the taste of which you will remember for a long time. This is truly the food of the gods, no other way. However, to cook it, you will need a fair amount of culinary skill.
Beat the proteins cooled in the refrigerator to a foam, pour sugar slowly and bring the mass to a density. At the very end, add the chopped hazelnut kernels (hazelnuts). Divide the resulting mixture into equal parts according to the number of cakes. It can be five, six, or seven parts. Bake each part in the oven at 130 degrees for about half an hour. The cakes should dry out and begin to crackle. Beat the finished custard with a mixer, adding boiled condensed milk, and then – soft butter. We smear each cake with the resulting cream. Melt the chocolate in a water bath, diluting it with cream. And with the resulting mixture, we draw strips in the form of a spider web on the top cake of the cake. We give the cake to infuse for about three hours.