A rich Hungarian layered cake with hazelnut and chocolate pastry cream and hazelnut dacquoise. A gorgeous celebration cake also known as Esterhazy Torte!
Ingredients
Hazelnut Praline
▢1 cup / 150 g whole hazelnuts, toasted (see notes)
▢1 cup / 210 g granulated sugar
▢1/2 cup / 125 ml water
▢1/2 tsp salt
▢2 tbsp glucose syrup
▢1/2 tsp bicarbonate of soda (bicarb/baking soda)
Chocolate Pastry Cream
▢1/4 cup / 40 g caster sugar
▢1/4 cup / 25 g cocoa powder
▢1/2 cup / 75 g all-purpose flour
▢1/2 cup / 60 g corn starch
▢1/2 tsp salt
▢9 egg yolks (see notes)
▢3 cups / 750 ml milk
▢3/4 cup / 175 g unsalted butter, chilled and cubed
Hazelnut Dacquoise
▢2 1/4 cups / 340 g whole hazelnuts, toasted (see notes)
▢2/3 cup / 100 g all-purpose flour, divided
▢9 egg whites
▢1 1/3 cups / 200 g caster sugar
▢1 tsp vanilla extract
▢1/2 tsp salt
Vanilla Glaze
▢1/2 cup / 75 g powdered sugar
▢1/4 cup / 60 g unsalted butter melted and cooled
▢3 tbsp milk (see notes)
Chocolate Glaze
▢1/4 cup / 40 g powdered sugar
▢1/4 cup / 25 g cocoa powder
▢1/4 cup / 60 g unsalted butter, melted and cooled
▢3 tbsp milk (see notes)
Instructions
Hazelnut Praline
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