What is Esterhazy Torte?

Esterhazy Torte is a popular Hungarian dessert that has a rich taste and is made of eggs, vanilla and sugar, as well as butter, almonds and flour. The cake consists of four layers and each layer is divided by chocolate butter cream and the torte is then covered with a fondant icing. It is decorated with chocolate sauce in the Chevron pattern. The dessert is named after the 19th century of the Hungarian Prince, Paul III II. Anton Esterhazy de Galantha, and became famous in various parts of Europe, including Austria and Germany. Although there are many variations in recipes, it generally consists of three main components-mouba cake, chocolate filling butter and fondant topping. To make the mushroom cake, egg yolks and sugar beaten together and add to the mixture of flour and ground almonds and then folded with firmly beaten egg whites and vanilla. The mixture is then poured into four separate bakeries, one for each layer and all four magazines are baked for about 10 to 15 minutes at 350 ° Fahrenheit.

while baking the mushroom can move by icing. The filling of the chocolate butter cream is prepared by melting chocolate, whipping sugar and egg whites together and melting butter. The molten chocolate is then folded into the butter and then this mixture is folded into stiff egg whites. Finally, the fondant icing is produced by a combination of sugar, water and corn syrup together through fine heat until the glaze is created.

Once all dessert components are created, assembling Esterhazy Torte is a relatively simple task. The first fungal cake is covered with chocolate butter cream and the other mushroom cake is located at the top and the process is repeated until all four mushroom cakes are on top of each other. The cake is then cooled for one hour until it cools down and the fondant can then be poured to the top of the toort and left to dry. The remaining chocolate butter filling is used to cover the edgesThe sides are then pushed by baked almonds. Finally, Esterhazy Torte is decorated with a chocolate sauce in a pattern that resembles a webing site called Chevron's pattern, giving dessert a unique look.