Esterhazy cake with almond flour

1. Let's start with the preparation:

- turn on the oven to heat up to 150 degrees Celsius, set the grill in the middle;

- we will use a baking dish with a diameter of 20 cm. We circle it on parchment and add 5 cm at the edges, cut it out. In total, we prepare 10 such parchment blanks;

- if there is no ready-made almond flour, you can cook it yourself by grinding almonds with a blender.

2. Preparing cakes:

- wash the bowl from the mixer thoroughly to completely get rid of fat, wipe dry with a paper towel, and then put the proteins in the bowl. Beat the proteins until foam forms, then, continuing to beat, add sugar in parts (a tablespoon each). When all the sugar is added, beat the mass for another 5 minutes;

- add almond flour in 2-3 sets, gently mixing the dough with a wooden spatula;

- we distribute the finished dough equally across all ten paper blanks, placing it inside the drawn circles;

- bake the cakes, laying out the blanks in two pieces on a baking sheet (or how many will fit), for 5 minutes (until light golden);

- take the cakes out of the oven, let them cool down without removing them from the parchment.

3. Spread the almond petals on a baking sheet and put it in a preheated oven to 160 degrees. Bake the petals for 6-7 minutes - until light golden color.We carefully monitor that the nuts do not burn. Next, we take them out of the oven, pour them onto a large flat plate and let them cool completely.

4. Preparing the cream:

- heat the milk, bringing it to a boil, and at this time, in the bowl of the mixer, combine the egg yolks and powdered sugar together. Whisk everything until smooth, then add flour to the mixture and whisk everything together again for a couple of minutes;

- without stopping whipping, pour boiling milk into the future cream a little at a time. The main thing is not to add too much at once, otherwise the yolks may curdle;

- pour the contents of the bowl into a small saucepan and put it on medium heat. Vigorously and continuously stir, bring the mass to a boil and thickening. First, lumps form, but they will disappear, the main thing is not to stop interfering. Cook the mixture for 2-3 minutes, and then cool to room temperature;

- beat the softened butter for 5 minutes until white and fluffy. After that, add the cooled cream to it in 2-3 sets, each time driving everything until smooth;

- pour in the vanilla extract and beat it again quickly until combined.

5. Collecting the cake:

- lubricate the bottom of a beautiful large dish with cream and spread the first cake on it, and then carefully remove the parchment from it, spread a couple of tablespoons of cream (no more needed, even if it seems that there is very little cream), lubricate, cover the top with a second cake and also carefully remove the paper. Repeat the same with all the cakes, but do not lubricate the top with cream;

- smear the sides of the cake with the remnants of the cream.

6. Preparing the glaze:

- put powdered sugar, vanilla extract and lemon juice in a bowl (you can replace it with milk if you don't want citrus notes), mix everything well. If the glaze is too thick, you can add a little more lemon juice (milk), but the glaze should not be too liquid;

- put 2 tablespoons of the resulting glaze in a separate container, add cocoa powder, mix thoroughly, and then put the chocolate glaze in a cooking bag;

- apply a light glaze to the surface of the cake, then decorate with a dark one, creating a pattern characteristic of this cake (you need to make a spiral, and then drag it in different directions with a knife).

7. Now we press almond petals to the sides of the cake smeared with cream (if it is important that it is beautiful, it is better to do it one petal at a time). Decorate the top of the cake with fresh raspberries (optional). You can decorate the cake with berries right before the dacha - it will be more special and tastier.

8. We leave the cake to stand at room temperature for 2 hours, and then put it in the refrigerator for 12 hours. After that, it will only be necessary to decorate the cake with mint leaves.

The cake is ready! Delicious and beautiful!