The famous Esterhazy cake with almond cakes and delicate cream

How to bake cakes

1. Take a template with a diameter of 20-22 cm (this may be the bottom of a detachable shape of this diameter). On 3 sheets of baking paper, draw a markup for 6 shortcakes with a simple pencil.
2. Pour 250 g of almond flour into a deep bowl, add 1 tsp. ground cinnamon, mix well with a whisk. Almond flour can be replaced with ground almonds. The nuts are peeled, dried in the oven, frozen, passed through a coffee grinder, blender.
3. In another deep bowl, place 250 g of chicken egg proteins. Proteins must be kept at room temperature for 24 hours in a closed container. "Aged" protein whips better, keeps its shape. Add 1 pinch of salt to the proteins.
4. Beat the whites with a mixer into a stable foam, first at small, then at high speed. Add 250 g of powdered sugar to the whipped proteins in parts. Beat with a mixer to “hard” peaks. In a few steps, add almond flour with cinnamon to the protein mass, sifting it through a sieve.
5. Stir the confectionery spatula with slow movements from bottom to top until smooth.
6. Transfer the finished mass to a pastry bag with a round nozzle with a diameter of about 1 cm.
7. Lay the sheet downward on the table, squeeze the mass, leading a strip of proteins on the outer edge to the center of the circle in a spiral. Repeat by filling out the remaining templates in the same way.
8. Sprinkle cakes with powdered sugar (50 g) from the strainer, leave for 10 minutes. Repeat the action. Sprinkle all the cakes (2 times). All cakes must be sprinkled with powdered sugar to form a crust. In this form, the mass in the cakes will not settle until other cakes are baked.
9. Gently pull the sheet with 2 protein cakes onto the baking rack. Bake on an average level in the oven, heated to 160 ° C, for 20-25 minutes until creamy.
10. Put the cakes removed from the oven on a wooden surface, cover with a sheet of baking paper, turn over. Remove the bottom paper from the cakes while they are warm. Let stand for 10 minutes. Bake all the preparations so. Ready-made cakes are very fragile, they must be handled carefully.

Cooking cream

1. Wipe through a sieve with a silicone cooking spatula into a deep bowl of chicken yolk (110-120 g). Add 100 g of granulated sugar and 10 g of vanilla sugar.
2. Pour 35 g of potato (or any other) starch into the bowl. Mix thoroughly with a whisk until smooth.
3. In a small saucepan, bring 400 ml of milk to a boil. Pour the milk into the yolk mass, continuously mixing the contents of the bowl.
4. Pour the mixture into a saucepan, bring to a thickening over low heat, mix the mixture without ceasing.
5. Transfer the cream to a deep bowl, condemn to room temperature, stirring with a whisk so that a crust does not form.
6. Soft butter (250 g) cut into small cubes, put in a deep bowl. Beat with a mixer for 7 minutes. Add 1 tablespoon of custard to the whipped oil, whisking each serving well. Pour 30 ml of rum or brandy into the cream, whip the mass again. Alcohol gives a very interesting taste to the cake.

Assembly and design of the cake

1. Lubricate the cake substrate with cream in 3-4 places so that the cake does not go when slicing. Paste the cakes with cream. Tighten the side of the cream.
2. Heat 40-50 g apricot jam. With a culinary brush, apply cream on top of the cake. Refrigerate for 1 hour. Finely crush 100 g of white chocolate, melt it in a steam bath. Pour the top of the cake with melted chocolate, smooth the layer with a cooking spatula.
3. Also melt 15-20 g of dark chocolate, pour it into a pastry bag with a small nozzle, draw a spiral. Use a toothpick to draw lines from the center to the edges that mimic a web.
4. Tighten the sides of the cake with almond slices. Put the cake in the refrigerator for 5-6 hours.