"Esterhazy" with peaches: how to make a popular cake

"Esterhazy" nut cake is popular in many countries around the world. In particular, in Germany, Hungary, and Austria. The most striking thing about the dessert is its appearance: strips of white and dark chocolate form a spectacular pattern on top. In the summer, you can add apricot jam as a filling – it tastes delicious.

The idea for the popular "Esterhazy" cake was published on the Instagram page of food blogger Viktoriia (cook_with_me_at_home).

Ingredients for cakes:

• whites – 8 pcs.
• sugar – 200 g
• walnuts ground into flour – 200 g
• flour – 3 tbsp
• cinnamon – on the tip of a knife

Ingredients for the cream:

• egg yolks – 6 pcs
• sugar – 6 tbsp
• corn starch – 2 tbsp
• flour – 1 tbsp
• milk – 380 ml
• butter – 250 g

Ingredients for the top:

• apricot jam – 3 tbsp
• white chocolate – 160 g
• cream – 2 tbsp
• dark chocolate – 40 g

Method of cooking cakes:

1. Beat the whites at the maximum speed of the mixer, add sugar a little at a time. You should get a thick and dense mass.

2. Separately, mix the nuts with flour and cinnamon. Pour the nut mixture into the whites and mix gently with a spatula by hand.

3. Cut out 6 circles (d22 cm) from the baking parchment. Divide the dough into 6 parts, put each part on a circle, spread, and level with a spatula.

4. Bake at 150 degrees for 15-20 minutes until golden brown (with convection). The dough must be baked immediately, so if this is not possible, you will need to make it in portions.

5. Remove the paper from warm cakes. If the cake is still stuck, run a brush dipped in water over the parchment, then it comes off the cake without any problems. Set the cakes aside until they cool completely.

6. Prepare the cream: beat the egg yolks with sugar, add starch and flour and whisk in the milk a little at a time.

7. Put on low heat, cook until thick, stirring constantly with a whisk, cool.

8. Beat the butter until white, adding the custard mass spoonful by spoonful, whisking a fluffy homogeneous cream.

9. Spread the cream over the cakes, except for the top, and the sides. Spread the apricot jam (blended until smooth) on the top cake.

10. Melt white chocolate with cream in a water bath and gradually pour it on top of the jam while still hot. When it cools down, melt the dark chocolate.

11. Roll a cone out of parchment, pour the dark chocolate into it, cut off the tip, and, starting from the center, draw a spiral with black chocolate over the white.

12. Immediately run a toothpick in a spiral from the center to the edges, forming sigments, 8 times. Next, in each segment, run a toothpick from the edge to the center. Leave in the refrigerator overnight.