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For the month of January Jelena from A Kingdom for a Cake invited us to start this year with a dreamy celebration cake. She challenged us to make the Esterhazy cake a.k.a the Hungarian dream. What better way to start the year than with a sweet dream?
As per usual when it comes to the Daring Bakers' Challenges, I struggled with the recipe, I didn't pay attention and I used the yolks that were supposed to go to a filling when baking the sponge layers. Anyway, I manage to save it and the cake actually tasted pretty good. I am definitely going to try it again.
Further, I baked a "mini" version with only a 1/3 of the amounts listed in the original recipe. To avoid confusions, the recipe below is the original recipe provided by Jelena.
We will need:
HAZELNUT SPONGE LAYERS
12 large egg whites
250 g (1 cup plus 1 TBSP) of caster (superfine) sugar
20 g (2 TPSP) of vanilla sugar
250 g (2½ cups) of ground hazelnuts
80 g (2/3 cup) of plain (all purpose) flour
(I have also added a baking powder 6g for 4 eggs... and as already mentioned I have added also yolks but do not do that).
HAZELNUT CREAM
12 large egg yolks
250 g (1 cup plus 1 tablespoon) of caster (superfine) sugar
2 tablespoons (20 gm) vanilla sugar
300 g (1 -1/3 cups) of butter butter at room temperature
150 g (1½ cups) toasted ground hazelnuts
APRICOT JAM GLAZE
around 3 tablespoons apricot jam
1 teaspoon water
WHITE ICING
300-400 gm (2½ to 3¼) cups icing (powdered) (confectioners') sugar
10 ml (2 teaspoons) sunflower oil
15-20 ml (3-4 teaspoons) of lemon juice
60 ml (around 4 tablespoons) hot water
CHOCOLATE DECORATION
50 g (¼ cup) of dark chocolate
5 ml (1 teaspoons) of oil
100 g (¾ cup) roughly chopped hazelnuts
1. Preheat your oven at 180°C/350°F. Place the hazelnuts on an oven tray, and bake until a nice aroma starts to come out of the oven and the nuts have become darker. Ground the hazelnuts (but leave approx. 100 to be chopped and used as decoration) and divide into two parts - one for the sponge layers and one for the filling.
2. Beat the egg whites until stiff. Add sugar one tablespoon at time. Then add flour mixed with ground hazelnuts and with the baking powder (once again) one tablespoon at time. Spread the 1/5 of the batter on the parchment paper so that you make a 10 inch (25cm) in diameter circle with which you lined your baking tin so that it will form a thin (1/2 cm) layer. Bake for 15 minutes at 80°C/350°F. Do the same with the remaining batter.
3. OK, filling. As already said, I have messed up, so please find below the method for the filling provided by Jelena:
"The filling is cooked in a double boiler. If you do not have a double boiler just take two pots so that the smaller one fits perfectly in the larger one and there is no gap between them.
Fill the larger pot with about 1-inch (2 cm) water place on the stove and bring the water to a slow boil, the water should not touch the smaller pot bottom.
Beat the egg yolks and the sugar with an electric mixer in the smaller pot for 30 seconds. Place the smaller pot into the larger one and cook for 14-15 minutes. Stir every 2-3 minutes for a short while with a wooden spoon always scraping the sides and the bottom. Stir constantly, near the end.
Let the filling cool.
Beat the cooked yolks for 30 seconds with an electric mixer.
Beat the room temperature butter for 2 minutes until light and fluffy then beat into the cooked yolks.
Add in the ground hazelnuts and beat again until combined.
Set aside 2 tablespoons of the filling to spread around the torte at the end.
Divide the rest of the filling into 4 cups."
4. Put one sponge layer on the tray lined with a parchement paper. Spred 1/4 of the filling. Cover it with the next sponge layer ollowed by the filling and continue after there is no sponge layers and filling left (well, aport from those 2 table spoons).
5. Put the parchement paper on the top of the cake and put something heavy onto it.
6. The longer it rests, the better it will set. Ok, now mix the abricot jam with water and spred the mixture over the top layer of the cake. Let the cake sit for 30 minuts in the fridge, then spread the 2 remaining tablespoons of the filing spread arounds the cake.
7. Melt the chocolate and mix it with oil, let it in the warmer place so that it does not become two stiff before you have your icing ready.
8. Mix all the ingredietns for the icing (you can use the mixer), until the icing is creamy but not runny. Spread the icing with a long knife over the top. It is better to make more icing as you have only one attempt to do it. Put the chocolate mixture into the plastic/piping bag and draw circles. Now take a toothpick/fork, place the top into the center of the cake and run it outwards of the cake - this way you will achieve the spider web. You can draw lets say six lines this way. Then go into the midle of the created triangles and draw the lines from the outer part of the cake to the centre. Chop the remaining hazelnuts and put them around the cake.
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HAZELNUT SPONGE LAYERS
12 large egg whites
250 g (1 cup plus 1 TBSP) of caster (superfine) sugar
20 g (2 TPSP) of vanilla sugar
250 g (2½ cups) of ground hazelnuts
80 g (2/3 cup) of plain (all purpose) flour
(I have also added a baking powder 6g for 4 eggs... and as already mentioned I have added also yolks but do not do that).
HAZELNUT CREAM
12 large egg yolks
250 g (1 cup plus 1 tablespoon) of caster (superfine) sugar
2 tablespoons (20 gm) vanilla sugar
300 g (1 -1/3 cups) of butter butter at room temperature
150 g (1½ cups) toasted ground hazelnuts
APRICOT JAM GLAZE
around 3 tablespoons apricot jam
1 teaspoon water
WHITE ICING
300-400 gm (2½ to 3¼) cups icing (powdered) (confectioners') sugar
10 ml (2 teaspoons) sunflower oil
15-20 ml (3-4 teaspoons) of lemon juice
60 ml (around 4 tablespoons) hot water
CHOCOLATE DECORATION
50 g (¼ cup) of dark chocolate
5 ml (1 teaspoons) of oil
100 g (¾ cup) roughly chopped hazelnuts
* * *
METHOD:
2. Beat the egg whites until stiff. Add sugar one tablespoon at time. Then add flour mixed with ground hazelnuts and with the baking powder (once again) one tablespoon at time. Spread the 1/5 of the batter on the parchment paper so that you make a 10 inch (25cm) in diameter circle with which you lined your baking tin so that it will form a thin (1/2 cm) layer. Bake for 15 minutes at 80°C/350°F. Do the same with the remaining batter.
3. OK, filling. As already said, I have messed up, so please find below the method for the filling provided by Jelena:
"The filling is cooked in a double boiler. If you do not have a double boiler just take two pots so that the smaller one fits perfectly in the larger one and there is no gap between them.
Fill the larger pot with about 1-inch (2 cm) water place on the stove and bring the water to a slow boil, the water should not touch the smaller pot bottom.
Beat the egg yolks and the sugar with an electric mixer in the smaller pot for 30 seconds. Place the smaller pot into the larger one and cook for 14-15 minutes. Stir every 2-3 minutes for a short while with a wooden spoon always scraping the sides and the bottom. Stir constantly, near the end.
Let the filling cool.
Beat the cooked yolks for 30 seconds with an electric mixer.
Beat the room temperature butter for 2 minutes until light and fluffy then beat into the cooked yolks.
Add in the ground hazelnuts and beat again until combined.
Set aside 2 tablespoons of the filling to spread around the torte at the end.
Divide the rest of the filling into 4 cups."
4. Put one sponge layer on the tray lined with a parchement paper. Spred 1/4 of the filling. Cover it with the next sponge layer ollowed by the filling and continue after there is no sponge layers and filling left (well, aport from those 2 table spoons).
5. Put the parchement paper on the top of the cake and put something heavy onto it.
6. The longer it rests, the better it will set. Ok, now mix the abricot jam with water and spred the mixture over the top layer of the cake. Let the cake sit for 30 minuts in the fridge, then spread the 2 remaining tablespoons of the filing spread arounds the cake.
7. Melt the chocolate and mix it with oil, let it in the warmer place so that it does not become two stiff before you have your icing ready.
8. Mix all the ingredietns for the icing (you can use the mixer), until the icing is creamy but not runny. Spread the icing with a long knife over the top. It is better to make more icing as you have only one attempt to do it. Put the chocolate mixture into the plastic/piping bag and draw circles. Now take a toothpick/fork, place the top into the center of the cake and run it outwards of the cake - this way you will achieve the spider web. You can draw lets say six lines this way. Then go into the midle of the created triangles and draw the lines from the outer part of the cake to the centre. Chop the remaining hazelnuts and put them around the cake.
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