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Esterhazy Torte Cake
This impressive Hungarian dessert is very popular across the Canadian prairies. We added layers of rich chocolate buttercream to a delicate sponge cake. This delicious freezer dessert is perfect for a special occasion or holiday.
Storage time: Up to 2 months in the freezer.
Yield: Serves 20
November 22, 2021
Esterhazy Torte Cake
Ingredients
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 8 large eggs, separated
- 1 cup granulated sugar, divided
- 1 tsp vanilla
- Torte Filling, recipe follows
- Chocolate shavings, optional *
Directions
- Preheat oven to 450°F.
- Grease three 17 X 11 inch rimmed baking sheets and line with parchment paper. Grease parchment paper; set aside.
- In a small bowl, combine flour, baking powder and salt; set aside.
- Using medium speed of an electric mixer, beat egg yolks until light in colour, about 5 minutes. Add 1/2 cup sugar and continue to beat until fluffy. Beat in vanilla. Fold flour mixture in, one half at a time.
- Using high speed of an electric mixer, beat egg whites until foamy. Gradually add remaining 1/2 cup sugar, 1 tbsp at a time, beating until stiff peaks form and sugar is dissolved. Do not overbeat.
- Gently fold meringue into egg yolk mixture, just until fully blended.
- Divide batter evenly between prepared pans. Layers will be thin.
- Bake until light golden brown in colour, about 6 - 7 minutes. Fully cool in pans on racks.
- Meanwhile, make Torte Filling and cool. Reserve about 1/3 of filling and set aside.
- To assemble, cut each cake in half widthwise. Spread a thin layer of Torte Filling on top of one layer of cake; cover with another layer of cake. Repeat layering cake and filling, ending with cake. There will be 6 cake and 5 filling layers in total.
- Trim edges of cake as desired; finish by icing the top and sides with reserved filling. Top with shaved chocolate.
- Place cake into an airtight container and freeze. Remove from freezer right before serving.
Nutritional analysis per serving:
361 calories, 18.7 g fat, 8.3 g protein, 40.7 g carbohydrate, 0.8 g fibre, 354 mg sodium
*Ingredient not included in nutritional analysis
Torte FIlling
Ingredients
- 8 oz semi-sweet chocolate, chopped
- 2 cups salted butter, softened and cubed, divided
- 8 large eggs
- 1 cup granulated sugar
- 1 tsp vanilla
Directions
- Place chopped chocolate and one cube of butter into a medium microwave safe bowl. Microwave in 30 second intervals at 50% power, stirring in between, until chocolate is just melted. Allow to cool.
- In large heat proof bowl, using medium speed of an electric mixer, beat eggs. With mixer on, add sugar and beat until blended.
- Set bowl over saucepan of simmering water. Do not allow water to touch bowl. Using medium speed of mixer, beat until mixture is thickened, pale yellow and doubled in volume, about 15 – 20 minutes. Set aside and allow to cool completely.
- Meanwhile, combine remaining butter with cooled chocolate. Using medium speed of an electric mixer, whisk until light and fluffy.
- Fold chocolate mixture into cooled egg mixture; add 1 tsp vanilla. Refrigerate filling until firm, about 30 minutes.
Tip:
If the egg mixture for the filling is not thickening, 1 – 2 tbsp of all-purpose flour may be added.