This Hungarian Esterházy torte is a rich dessert consisting of chocolate buttercream sandwiched between four layers of sponge cake. It is purportedly named after 19th-century Prince Esterházy of Hungary, of a family close to Austrian royalty (and all their fabulous desserts!).
This is a traditional Old World recipe, so it will take some time, but the fondant icing is not the type that has to be kneaded, ripened for several hours, and remelted.
- For the Sponge Cake:
- 5 large egg yolks
- 1 3/4 ounces sugar
- 1 3/4 ounces almonds (ground)
- 2 1/2 tablespoons all-purpose flour
- 3 large whites (stiffly beaten)
- 1/2 lemon (juiced)
- Optional: 1 tablespoon vanilla
- For the Chocolate Buttercream:
- 10 ounces chocolate (semisweet, chopped)
- 1 pound unsalted butter (softened)
- 5 large egg whites
- 1 cup sugar
- For the Apricot Glaze:
- 1/4 cup apricot jam (melted and mixed with 1 tablespoon hot water)
- For the Easy Fondant Icing:
- 3 cups powdered sugar
- 1/4 cup water
- 1 tablespoon light corn syrup
- For the Garnish:
- 2 ounces chocolate (melted semisweet mixed with 1/4 teaspoon vegetable oil)
- 4 ounces sliced almonds (toasted or untoasted)
Heat oven to 350 F. Line four 8-inch round baking pans with parchment circles. Alternatively, you can line one 8-inch round pan with parchment, but you will have to split this cake into four layers.
Beat egg yolks with sugar until light and lemon colored. Sprinkle ground almonds and flour over batter and fold in gently. Fold in the egg whites and lemon juice or vanilla carefully so as not to deflate the batter.
Portion batter evenly into prepared pans. For four pans, bake about 10 to 15 minutes or until cakes pull away from sides of pan and top is golden brown. For one pan, bake 30 to 40 minutes or until golden. Cool in the pans.
Melt chocolate in a heatproof bowl in the microwave. Stir and set aside to cool. With a stand mixer or hand mixer, beat the butter with the paddle attachment on low for 2 minutes, medium for 3 minutes and high for 5 minutes. Transfer to a large bowl.
Place egg whites and sugar in the top of a double boiler over medium heat. Whisk gently to 120 F on a candy thermometer. Transfer to a clean and dry mixer bowl and beat with the balloon whisk on high until stiff peaks form; about 5 minutes. Fold melted chocolate into butter, then fold in egg whites.
On a serving platter, place one sponge cake layer and spread with 1/4 chocolate buttercream. Repeat 2 more times and top with the last sponge cake layer. Reserve the last 1/4 of buttercream for the sides. Refrigerate, covered, 1 hour.
Strain the apricot mixture and brush entire top of cake with glaze and let dry for 15 minutes.
Place all fondant ingredients in a small saucepan and stir until well mixed. Set over low heat and stir until dissolved. Don't let the temperature exceed 100 F on a candy thermometer. If glaze doesn't look opaque enough, add more powdered sugar.
Place chocolate-oil mixture in a squeeze bottle and set aside. Pour warm fondant over torte, tilting so the entire top is covered. If some drips down the sides, that's okay because it will be covered with the reserved buttercream. If it looks too transparent, you will have to apply another coat, but wait until this one dries.
If the fondant is the way you like it, before it dries, take the squeeze bottle and draw 4 or 5 concentric circles on the top of the torte. Using a skewer or the tip of a knife, drag it lightly through the lines from the center of the torte to the edge 8 times to make a chevron pattern.
Frost the sides of the torte with the reserved frosting, pressing in the sliced almonds. Refrigerate until ready to serve. For easier slicing, cut the torte while it is cold but let it come to room temperature before serving. This is a rich dessert, so small slices work best.