Cake "Esterhazy" is the pride of Austrian cuisine. Pea cake "Esterhazy" - Ugric classic

“They don’t iron pies!” - said the great Carlson. Type of cakes, baked goods, etc. Especially such as the rich spherical red of Esterhazy. Do you want to learn how to prepare this spectacular dessert using a classic recipe? Tody go ahead!

For three hundred years now, confectioners all over the world have been able to bake pea meringue, coat it with custard, and decorate it with the traditional white-brown spider web. This is how the Ugric cake Esterhazy comes out. Delicious redness will be at the center of honor on the Christmas table. And if you mention that they prepared your hand, then half of the guests will hang around for their hearts and hands.

Well, let's get ready for the classic esterhazy. And for the day I guess it will be later on Monday.

Effective red Esterhazy is simple to prepare

Classics on trend. Cake Esterhazy: basic recipe for preparing

To prepare this dessert, we need to bake the cakes thoroughly, sprinkle them with cream and then decorate the cake.

For cakes:

• 8-9 egg whites;
• 250 g cucru;
• 250 g. peas (hairs, amygdal, hazelnuts);
• 0.5 tsp cinnamon;
• a grain of salt.

For the cream:

• 200ml. milk;
• 1 tsp. vanilla zucru;
• 2 eggs;
• 100 g cucru;
• 20 rub. flour;
• 20 g starch;
• 200 g boiled condensed milk;
• 200 g vershkova butter.

For embellishment:

• 200 g white chocolate;
• 50 g chocolate;
• 50 g of almond pellets or hairy peas.

Esterhazy's recipe is over three hundred years old, and has not changed in this hour.

Recipe for making cakes to forgive:

• First, coat the peas in a dry frying pan, peel and grind in a blender into a fine crumb.
• Beat the whites with a pinch of salt until stiff. Give the giblets the tsukor, achieving complete destruction. Bring the protein mixture to stiff peaks so that it takes shape and looks smooth and thick.
• Add cinnamon and ground peas to the whites, mix carefully, making sure to maintain the lightness of the mixture.

Peas can be taken in any way: hazelnuts, almonds, walnuts

• On a baking paper, decorate it with a circle with a diameter of 20-25 cm and fill it with protein and pea mass. You can use a pastry bowl or just carefully smooth out the butter with a spoon. Masi can be served for 4-6 cakes.
• Blow on low heat (160 degrees) with a length of 25-30 lines. The cakes are ready to be removed from the paper. It’s not scary if the cake breaks; when folded, it can be glued together with cream.

For the cakes, do not twist the mold; it is important to pull out the finished cake without breaking it.

For the top custard:

• Heat milk from|iz| 1 teaspoon vanilla peel (you can put vanilla on the tip of a knife). While the milk is heating, beat the eggs whole, after adding|add| flour|boroshno| and starch. Add a thin piece of warm milk into the egg mixture and mix.
• Bring any milk that is left to a boil, pour in the egg mixture generously and carefully while stirring gently. Bring the cream back to a boil, remove from heat and let cool.
• Rosm'yakshene oil|mastila| beat s|iz| Boil with condensed milk to a rich beige consistency. Continue beating, add the custard to the giblets until it has cooled, trying to achieve uniformity. For flavor, you can add 1-2 tablespoons of liqueur or cognac.

Esterhazy comes out not only juicy, but also delicious when cut

Folding and decorating the cake Available for the unsatisfied cook:

• Fold the pea meringue cakes one by one and coat with cream. The first cake can be coated with jam or filled with white chocolate. Grease the sides with cream and sprinkle with pea cake.
• Melt the white chocolate in a water bath and pour it over the top of the cake. Melt the dark chocolate and use a pastry bowl to apply a thin spiral from the center to the edges. Using a bamboo stick, a toothpick or a knife, draw lines that diverge from the middle to the edges of the cake, then draw lines between them at the back of the cake, from the edges to the center.

You can put the cake in the refrigerator overnight so that the wine drips out better.

It is advisable to prepare the Esterhazy cake at home, which has become extremely popular in Europe. This famous pastry is made from thin crusts, containing protein mass with added almonds and delicate aromatic cream with cognac. The top of the Esterházy is richly decorated with a characteristic sweet crumb of melted chocolate.

Today there are a number of options for preparing eel cake. The main variations are mixed with cream, but also prepared in versions with scrambled eggs and jam. It’s crazy, experiment! And for starters, let’s make the classic Esterhazy cake – a delicious recipe with photos to make our task easier!

Ingredients:

For cakes:

• migdal – 200 g;
• Boroshno - 2 tbsp. spoons;
• tsukor – 200 g;
• egg whites – 6 pcs.

For the cream:

• milk – 500 ml;
• egg cookers – 6 pcs.;
• tsukor – 200 g (or for relish);
• vanilla zukor – 10 g;
• vershkova butter - 50 g;
• Boroshno - 2 tbsp. spoons;
• cognac – 2 tbsp. spoons.

For decor:

• white chocolate – 100 g;
• dark chocolate – 50 g;
• migdal pellyustki or migdal krichta – 100 g.

Esterhazy cake recipe with photos at home

1. The crusts for Esterhazy are made from beaten protein mixture and almond dough, then we prepare the peas first. First we need to clean them using the skins. For this purpose, place the entire portion of almonds in a deep, deep bowl and fill with dill.
   
2. After 5-10 minutes, the already steamed and softened skin is removed from the skin. If the almonds are bad enough to be cleaned, we pour out the water that has come up and pour in the sprinkling again. Clean the peas and brush them with a light golden color in a dry frying pan.
   
3. Once cooled, blend the algae until minimally crisp in the blender bowl.
   
4. Having been strengthened from the mixture, the egg whites are beaten with a mixer until a clear white froth is removed.
   
5. Gradually add the pulp and continue to process with a mixer, beat the butter until stiff peaks form (if you skim or turn the bowl over, the whites will become soft).
   
6. Let's add more details to Krichtu Migdal and Boroshno. It is quickly mixed, trying to maintain a homogeneous mass.
   
7. We are preparing preparations for cakes. For this purpose, on a parchment paper, we outline a round plate or a mold with a diameter of 24 cm with soft olive. With a counter, we have 6 pieces of the size of the cakes, so you can prepare 6 blanks at once. Divide the protein mixture with oiled parchment into a thin ball, not extending beyond the enamel template.
   
8. We place the workpiece in the oven at 150 degrees. Bake the cake for 18-20 minutes|minutes| (before finishing the light brown color). If the oven allows, you can bake a few cakes at a time.
   
9. While the freshly baked crust is still hot, turn it over and place it on a large plate or kitchen counter. Carefully, quickly, we remove the parchment paper. Be careful – the crust is tender!
   

   How to make cream for Esterhazy cake

10. At the same time, we prepare the cream. The syrup is intensively rubbed with vanilla and vanilla extract. Let's add flour|good| and about a quarter of a bottle of milk, stirring until as smooth as possible.
    
11. Any milk that is left out is poured into a heavy-bottomed saucepan and brought to a boil, then poured in a thin stream until it becomes creamy, stirring gradually. Place the butter and milk mixture on the middle heat.
    
12. Stir continuously and bring until thickened (no need to boil).
    
13. Remove the cream from the stove and let it cool. Then add softened butter and cognac, stirring.
    
14. We begin to form the Esterhazy cake. The first cake layer is placed on a large plate and coated with the preparation cream. Then we cover the base with another cake layer and apply the creamy mixture again. This method allows you to collect the entire cake. The sides of the thigh are also coated with cream.
    

    How to decorate the Esterhazy cake at home

15. The white chocolate bar is chopped into pieces and melted in a water bath. Cool slightly and apply lightly to the surface. The sides of the cake are covered with almond pellets or almond cake.
    
16. Let's look at the characteristics of the Esterhazy Malyunok cake. To do this, melt the dark chocolate, pour it into a pastry bag and apply it like a spiral onto a ball of light chocolate.
    
17. Using the end of a toothpick or the blade of a knife, draw a line from the center of the cake to the edges. We are looking for a baby that looks like a spider web.
    
18. Then draw a line at the turning straight (from the edge of the cake to the center). Allow the cake to soak for 3-4 years in the refrigerator, after which the Esterhazy cake is divided into portioned pieces and served!
    

Enjoy the soft, leaky cakes with pea flavor! Have a nice tea!

Let me tell you, do you have the kind of cake that you would like, and what’s more, the kind that you think is the most complicated when it’s prepared? For me, it’s been a long time since Esterhazy made this kind of cake. One of my man’s favorite cakes, because in the middle there is meringue or, as they say fashionably and correctly, “dacquoise”. We ordered this cake because we were planning to have a dessert for two, and I don’t know why I was so rude, except that I hadn’t bothered to prepare it for a long time. I want to finish a simple cake, and it’s getting ready really quickly! Tim is no less, I don’t make this cake often, but I had a hankering to repeat it when the leaves fell just before the hour of starting at Chefshows by Novikov, where this cake was entering before the program.

I was preparing a cake for a recipe Maria Selyanina, and Maria prepared this cake in her kitchen, following the recipe from the book by Karl Schumacher. I made my changes and below I will give the recipe as I prepared it. On Maria's page you can find the original recipe and also notes about the substitutions she made.

The cake will always be sweet, the crust will not get soggy and the bits will be crispy, which is ideal for dacquoise. The most important thing when preparing dacquoise, as in the prepared Pavlova cake, is to beat the meringue correctly and not to break it! And then carefully stir in the peas so that the masa becomes saturated and you don’t beat everything into the meringue. If you have done everything correctly, then when you press the cakes using a round attachment, everything will come out evenly, and the dough will not spread. During the baking time, the cakes will become slightly beige in color and after they have cooled, they can be easily firmed with a squeegee. If in the process you have boiled the zukor and turned into syrup, it means that you added the zukor incorrectly: either they boiled too much, or they did not finish the meringue.

The cream, regardless of the considerable amount of oil, comes out with an oxamite, delicate and delicate hazelnut flavor. I flavored my cream with hazelnut paste and added hazelnut liqueur with cognac. Vin showed up to me suddenly. You can drink cognac in principle. And the replacement of the hazelnut mouth is vikorista chalking hazelnuts. Gently warm the peas in the oven or in a frying pan, first trim the bottom. This allows you to enjoy the taste and aroma of hazelnuts. Before the speech, during the course we made hazelnuts from peas, both for cakes and for cream.

For the crust, I also added a mixture of almond and hazelnut borochon. I want the original recipe to contain more than one minute. And here you can also grind peas not by grinding, but by yourself! It will be even more delicious for dacquoise!

I'll be grateful for the badge #website when publishing your photos on social networks.

warehouses

For a cake with a diameter of 18 cm

For cakes:

• 250 g egg whites
• 250 g cucru
• 250 g of chalked algae (I took 150 g of almond boroshn and 100 g of hazelnut boroshn)

For the cream:

• 300 ml milk
• 75 g cucru
• 10 g vanilla zucru
• (or 85 g cinnamon + vanilla pod)
• 30 g zhovtki
• 35 g starch
• 375 g vershkova butter
• 80 g hazelnut paste (or ground hazelnuts)
• 30 ml hazelnut liqueur for cognac

For decor:

• Confectionery fondant (I replaced it with white and dark chocolate)
• Mygdalnye pelyustki

Recipe

Preparation of cakes:

1. Beat the whites at room temperature until the mass becomes creamy and thick. It is very important that at this stage a small part of the protein is not lost at the bottom of the bowl.
2. When the whites are beaten to a consistency, gradually whisk in all the zukor and beat the whites to medium-high consistency. Beat until smooth and shiny.
3. When the egg whites and zest are cooked, add almond mixture in small pieces (in the case of almond or hazelnut boroshna) and carefully stir in the peas so as not to “beat in” the whites and the dough becomes creamy.
4. Place cakes with a diameter of 18 cm using a round attachment. You can use a stencil or place round cakes in rings, as I did.
5. Then the cakes need to be sprinkled with sugar powder and covered for 10-15 minutes. After this hour, sprinkle with powder again and set to boil at 170C for 25 minutes.
6. When the cakes are ready and hot, carefully remove them from the squeegee or baking paper and leave them aside to cool. The cakes will become hard, but that’s normal.

Preparation of cream:

1. Zhovtok, zukor, vanilla zukor and starch together. Heat the milk, but do not bring it to a boil. Then, stirring gradually, pour in the hot milk and stir the mixture from the milk with the butter so that the breast is not lost.
2. Turn the sumish over the heat and, stirring gradually, bring the cream to a boil and thicken it. Transfer the cream to a mixing bowl fitted with a paddle attachment or the usual bowls of a hand mixer. And stir the cream on low speed until it cools slightly.
3. When the custard has cooled to room temperature, begin to gradually introduce the oil. Olya should be softened and at room temperature. After applying the oil to the skin, rub it carefully. The consistency of the cream should be smooth and thick.
4. Once all the oil has been added, add hazelnut paste (or lightly grease the hazelnuts).

Cake folding:

1. The top crust is discarded for the top.
2. On the lining or plate (whatever you choose the cake for) place some cream and crust. This needs to be done so that your cake sticks to the lining and does not move out of it.
3. We collect the best cake in rings, covering it with acetate splicing (also called border stitching).
4. Through the viklass, cake, cream, cake. Ushogo may have 6 cakes. Curl the top of the cake (this will be especially easy if the cake is at the height of the border, my cake has 6 cm curls). I leave the cake to cool for about a year.
5. Once the cake is done well, you can remove the melting and start decorating. In order to create a traditional decoration on the top of the cake, I melted white and dark chocolate. I covered the whole cake with white chocolate, then immediately filled the lines with dark chocolate (I poured the melted chocolate into a pastry bag and made a small circle) and then with a small stick I drew the lines up and into them.
6. Decorate the sides of the cake with almond pellets lubricated in the oven.

I’ll tell you straight away: I know that I forgot to finish making the classic tiny little cake “Esterházy”... I got confused, if that’s all, that’s it. chocolate and glaze, it’s already caught! It was necessary to create them around the edges from the center to the edges and at the gate side - from the edge to the center.

Before trying the spectacles of this cake, I looked at a number of recipes in magazines and on the Internet (“cooking workshop”, on the website of pastry chef Oleksandr Seleznyov, in live magazines, too). Why do I keep repeating superlative comments about this cake... I was stuck in the warehouse that I got from A. Seleznyov.

Previously, it was important that only almonds were used for the “Esterhazy” cake, but it turned out that almost any kind of peas and assorted varieties of them would work. I have the same assortment: in the cake without adding hazelnuts, in pea caramel - hairs, hazelnuts, almonds and apricot kernels.

The cake was given to the squad for National Day, and the entire household was united in thinking that it must be sweet! More malt, lower, like with meringue, butter cream and peas.

To prepare this version of the “Esterhazy” cake, prepare the ingredients following the list.

Beforehand, it is recommended that you prepare custard, which will be an ingredient in the main cream. To do this, place a saucepan with milk, half a peel and a vanilla pod (or vanilla peel) on the stove, bring to a boil and remove.

Mash the beans with a sieve of corn, beans and starch.

Pour a third of the milk into the butter mixture, stir and turn the extracted milk while stirring.

Then you need to continue cooking the cream until thickened, stirring occasionally.

Take off the cream and let it cool down. If you don’t like cakes decorated with icing, you can add a little cream and cover the top of the cake instead of icing.

For pea caramel, mix the peas with the zest and brush the zest into the caramel in a frying pan until melted.

I had a lot of trouble with the process, I was afraid that it would burn, but I didn’t melt all the zukor - so I put it on a flat surface, let’s say there was a flat surface that would easily ripple.

To refine the cool peas from the zukri rajju, use a deep saucepan and a blender attachment. To prevent the screams from spreading, cover the animal with a towel.

The pea caramel cake is ready. You need to divide them into two halves: one goes into the main cream, the other goes into the cake. That part, just before the cream, needs to be further trimmed so that it becomes paste-like.

Mix the cream with pasty pea caramel, then add softened top butter and beat well for at least five pieces.

Place the cream in the refrigerator.

For meringue cakes, which can be cut into six pieces, cook the protein-pea mixture in 2 or 3 batches. depending on how many cakes are baked at one time.

Beat the whites until soft, then add the zucchini in portions and continue beating for about 10 minutes. The masa will be thick, and when beaten it will feel creamy. Gently stir the split peas into the protein mixture. There are fewer of them, less than 200 grams.

Using a pastry bowl or simply using a spoon, apply the protein-pea mixture of the required shape (round or different) onto the baking paper. Using light hands, flatten to a thin crust and bake in the oven at 160 degrees for about 30 minutes.

After baking, turn the cakes over with a baking paper so that the animal comes out and remove it.

In some recipes for the “Esterhazy” cake there is a ball of apricot jam or jam, in some there is no... Now that I’m baking this cake, I’ll skip the jam. In the meantime, I made some jam with nectarines and zucchini and added it to the blender.

To make the glaze, you need to mix the sugar and sugar powder. Like traditional lemon juice, maybe water, milk or alcohol. Take half a tablespoon of radish and add the sugar powder in portions until it thickens to the required consistency.

For decoration, chocolate can be melted immediately in a grub bag filled with plastic, and then the tip can be cut off.

If all the previous stages are completed, proceed until the cake is folded. Apply a portion of the main cream to the white skin.

Spread additional jam on the top cake layer.

Apply glaze to the jam. I repeat, next time I’ll skip the jam, and instead of the glaze I’ll apply a portion of light custard cream!

When the glaze starts to crumble, apply chocolate cream onto the surface, for example, one by one or parallel to the other.

Then, using a knife or a thin stick, make ribs from the center to the edges, which I have planned, and at the turn straight - from the edges to the center, which I forgot about...

Coat the sides of the cake with pea-caramel crumble. Є options, if sprinkled with migdal pellets. It looks like the taste of the almond pellets will be ruined by such a sweet cake, then. They will go better than the option without jam and without glaze and top it with almond peas.

A variation of the “Esterhazy” cake is ready. Before serving, it needs to be cooled and stored in the refrigerator.

Have a nice tea!

Such an unusual name for the cake is the reason for the nickname. There lived such a person in 1776-1866, whose name was Pal Antal Esterhazy, who was the Minister of Foreign Affairs. What kind of land is this, the dear reader asks, Austria or Ugorshchina after all? On the right is the greatness of the Austro-Ugric Monarchy in that distant hour.

Esterhazy himself was a minister in this great monarchy, which also included the grievances of this country. For the sake of justice, it should be noted that representatives of this family were great land rulers in the Ugor region. He himself knew the family origin of their Slovakia, and their allegiance to the then monarchs and Catholicism led to the fact that representatives of the family began to become rich in the 17th century.

Tsikavo! Already in 1626, following the order of the Emperor of the Holy Roman Empire, this family became a count, and already in 1712, representatives of this family in legal positions received a princely title.

So, it’s a legend to talk about those who made the “Esterházy” cake, a classic baked recipe with a photo, first thought up at the moment when it was necessary to watch the new and tsikave in honor of receiving the son of the minister on the anniversary of his birthday. The cake was perfect, but the pastry chef couldn’t afford to patent the recipe. The axis of the rich minister decided to give the cake his nickname. So dessert has lost its name for centuries.

Particularities of preparation

If you carefully look at the classic recipe, you can see that this dessert is almond-chocolate cake. Today's wine is extremely popular not only in Austria and the Ugor region, but also in Germany.

To prepare the dessert, make five cakes based on beaten egg whites with added almond, beard and top butter. All ingredients are combined at once to form the final cream; cognac is added for a spicy taste. Cover the top of the cake with a thick ball of icing based on the tsukru. Apply hot, rare chocolate to this little one.

Cake “Esterhazy”: classic cake recipe with photos

List of ingredients:

• 0.3 kg of hairy peas (you can also use hazelnuts, but they will be more expensive).
• 10 chicken eggs, and then carefully fold the whites and cookers.
• 0.3 kg of cucumber, 0.2 kg of cucumber powder, a bag of vanilla cucumber.
• 250 g of natural vershkov oil.
• Two tablespoons of cognac (you can use apricot schnapps, like in the original Ugrian dessert).
• 80 g wheat boroshn.
• A bottle of milk.
• 100 grams each of white and dark chocolate.
• Eat several large spoonfuls of tops.
• 100 g of almond kernels (grind to a fine powder).
• Parchment paper for baking.

Stage of preparation

Rub the kernels of pea peas (or hazelnuts) into a dry, hot frying pan, stirring gradually. Let them cool and grind until fine, you can use a blender or a grinder for this.

After this, beat the stiffened egg whites. Make sure to remove the foamy mixture, then gradually add the zukor and continue beating on low speed. Add peas to the mixture and stir. Now take a parchment paper on which to draw six cakes of 22 cm in diameter.

Peculiarities of cake preparation:

1. Place the paper cake on a sheet, brush with butter and spread the egg white mixture onto the crust using a spatula. Do everything very carefully, don’t rush it.
2. The skin is baked at a temperature of 180 degrees for 8 to 10 minutes, resulting in a light golden color. Everything works strictly according to the timer, it will be tight and easy to burn.
3. When the cakes are ready, turn them over and remove the paper from the bottom. Now you can start preparing the cream for soaking the cakes.

Gotuemo cream

Until this moment, the top butter remains at room temperature, so that the bits are softened, but not melted. Beat the product with a mixer or blender until the paste forms. Mix the chicken eggs with the zucchini powder thoroughly, add the vanilla zuccor and thoroughly.

Pour the milk into a small saucepan until it reaches the boiling point. At this point, start pouring cognac into the new mixture with cinnamon powder and beetroot. Boil the masa over low heat, stir until the cream reaches a thick consistency. Then cool the cream (so that it becomes thicker, you can place the ladle in a bowl of cold water). Beat, adding half the oil until very smooth.

Let's select the “Esterhazy” cake

If you coat the cake with cream when it is ready, you will be deprived of the dessert. The cakes will have gone cold until that hour. Place them one by one and coat the skin with a large amount of cream. Remember, the more cream there is between the cake layers, the result will be a tastier and softer cake.

Glaze for decoration

Place the white chocolate into small pieces, place in a water bath, and melt the chocolate. Then add|add| tops, mix everything well. This will be white glaze, as in the classic recipe it is poured in order to cover the top of the cake. On the frozen white glaze, according to tradition, the babies are coated with dark chocolate.

You will need to melt the dark chocolate in a water bath, pour it into a pastry syringe (if you don’t have one, then pour the chocolate into a separate bag and carefully cut off the tip). Apply the baby from the center to the edge at the sight of eight radial lines. Then you can make some spider webs and sprinkle everything with almond beans. Serve the cake to the table after 8-12 years from the moment of preparation, so that all the cakes have time to drip through.

Important! The classic recipe for the Esterhazy cake does not include milk, which thickens. You can find a number of recipes on how to prepare desserts of a similar type using these ingredients, rather than making a cake. We are preparing a very fashionable dessert.

This is a classic cake recipe from a photo on how to prepare the “Esterhazy” cake. Regardless of such a complicated name, all stages of preparing the dessert are simple and if you carefully proceed to the preliminary preparation, you will get a cake the first time.