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Esterházy cake served
Traditional Hungarian walnut cake with fondant glaze

Classic Esterházy torte

Author: Flavelo
Recipes Cakes and Desserts
A crown jewel of Hungarian confectionery, created in honour of Prince Paul Anton Esterházy. Its specialty is that the dough (called dacquoise) is flourless: made only of egg whites and ground walnuts. Between the crisp layers lies a rich buttercream, and the top is decorated with the iconic spiderweb fondant pattern.
🕒 Prep Time 1 hr
🍳 Cook Time 1 hr
⌛ Total Time 4 hrs
🍽️ Servings 10 servings
🔥 Calories 580 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Baking parchment - Needed for each layer individually!
  • Palette knife - For smoothing the cream.
  • Cocktail stick - For drawing the pattern.
  • Piping bag - For the chocolate lines (or a bag with the corner snipped).

Allergen Information

⚠️ Nuts
⚠️ Eggs
⚠️ Milk

Instructions

1 ✓

Draw 5 x 22 cm circles on baking parchment. Preheat the oven to 170°C.

Tip: Flip the paper over so the ink/pencil doesn't touch the batter.
2 ✓

Beat the egg whites with a pinch of salt to peaks, then add the icing sugar (150g) spoonful by spoonful, beating to a very stiff, glossy meringue.

Tip: The meringue is ready when it stays on the whisk and the peak doesn't droop.
3 ✓

Carefully fold in the ground walnuts and vanilla. Divide the mixture onto the 5 paper circles and spread evenly.

Tip: Try to spread to equal thickness so they bake at the same rate.
4 ✓

Bake the layers for approx. 12-15 minutes until they turn light brown. Let them cool.

Tip: If you have a fan oven, you can bake multiple at once, but reduce heat to 150°C.
5 ✓

For the cream, whip the soft butter with the icing sugar (100g) until pale. Whip the cream until stiff, then fold into the butter base.

Tip: This is a simplified cream. The butter provides structure, the cream lightens it.
6 ✓

Fill the layers with the cream, ensuring there is enough for a thin layer on top and the sides.

7 ✓

Make a thick syrup from the caster sugar and a little water (or use ready-made fondant) and pour over the top of the cake, smoothing it out.

Tip: The sugar syrup needs to be thick enough to coat a spoon.
8 ✓

Pipe parallel lines onto the still soft white glaze with the melted chocolate. Drag a cocktail stick through the lines perpendicularly, back and forth, to create the pattern.

Tip: You must work quickly before the glaze sets!
9 ✓

Refrigerate for at least 2-3 hours to allow the layers to soften from the cream.

Tip: It's best the next day when the flavours have matured.

Recipe FAQ

Why do the layers break?
Walnut meringue layers are naturally fragile. Be careful when peeling off the paper! If they break, fit them together in the cake; the cream will hold them.
My cream is too soft.
The butter likely overheated, or the cream wasn't stiff enough. Chill the cream for half an hour before filling.
How do I get nice slices?
Cut with a knife dipped in hot water, wiping the knife after every slice.

Ingredients

  • 200 g Ground walnuts
  • 6 pcs Egg whites
  • 150 g Icing sugar (for the meringue)
  • 5 ml Vanilla extract
  • 300 ml Whipping cream
  • 150 g Butter (room temperature)
  • 100 g Icing sugar (for the cream)
  • 50 g Dark chocolate
  • 100 g Caster sugar (for the fondant/glaze)
  • 1 pinch Salt