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Esterházy cake slice served
Classic and tasty homemade Esterházy cake

Esterházy Torte (Walnut Layer Cake)

Author: Flavelo
Recipes Cakes and Desserts
A crown jewel of Hungarian confectionery, created in honor of Prince Paul Anton Esterházy. Its unique dacquoise layers are flourless, made only of egg whites and ground walnuts. Between crisp layers lies a rich buttercream, topped with the iconic spiderweb fondant pattern.
🕒 Prep Time 1 hr
🍳 Cook Time 1 hr
⌛ Total Time 4 hrs
🍽️ Servings 10 servings
🔥 Calories 580 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Parchment Paper - Essential for every layer!
  • Offset Spatula - For smoothing cream.
  • Toothpick - For drawing the pattern.
  • Piping Bag - For chocolate lines.

Allergen Information

⚠️ Tree Nuts
⚠️ Egg
⚠️ Milk

Instructions

1 ✓

Draw five 9-inch circles on parchment paper. Preheat oven to 340°F (170°C).

Tip: Flip the paper over so the ink/pencil doesn't touch the batter.
2 ✓

Whip egg whites with salt until foamy, then gradually add the 1 1/2 cups confectioners' sugar spoonful by spoonful, whipping until very stiff and glossy.

Tip: The meringue is ready when it stands up on the whisk without drooping.
3 ✓

Gently fold in the ground walnuts and vanilla. Divide batter among the 5 circles and spread evenly.

Tip: Try to keep the thickness uniform so they bake at the same rate.
4 ✓

Bake layers for 12-15 minutes until light brown. Let cool.

Tip: If using convection, you can bake multiple trays at once but reduce heat to 300°F (150°C).
5 ✓

For the cream, beat soft butter with 1 cup confectioners' sugar until pale. Whip the heavy cream until stiff, then fold into the butter base.

Tip: This is a simplified cream; the butter provides structure, the cream lightens it.
6 ✓

Stack the layers with cream, reserving some for the top and sides.

7 ✓

Make a thick syrup with granulated sugar and a little water (or use store-bought fondant) and pour over the cake top, smoothing it out.

Tip: The syrup must be thick enough to coat a spoon.
8 ✓

Pipe parallel lines of melted chocolate onto the wet glaze. Drag a toothpick perpendicularly through the lines back and forth to create the pattern.

Tip: Work quickly before the glaze sets!
9 ✓

Refrigerate for at least 2-3 hours to soften the layers.

Tip: It tastes best the next day when flavors have melded.

Recipe FAQ

Why do the layers break?
Walnut meringue is naturally brittle. Be careful peeling the paper! If it breaks, assemble it anyway; the cream holds it together.
My cream is too soft.
The butter was likely too warm or the cream not whipped enough. Chill the cream for 30 minutes before filling.
How do I get neat slices?
Use a hot knife and wipe it clean after every slice.

Ingredients

  • 2 cups Ground Walnuts
  • 6 large Egg Whites
  • 1 1/2 cups Confectioners' Sugar (for meringue)
  • 1 tsp Vanilla Extract
  • 1 1/4 cups Heavy Cream
  • 1 1/2 sticks Unsalted Butter (room temp)
  • 1 cup Confectioners' Sugar (for cream)
  • 2 oz Dark Chocolate
  • 1/2 cup Granulated Sugar (for fondant glaze)
  • 1 pinch Salt