Esterházy torte
Walnut and almond meringue layers with vanilla buttercream and the classic cobweb glaze.
The layers of an Esterházy torte are not sponge but meringue enriched with ground walnut and almond. That is what gives the cake its double texture: the layers come out of the oven crisp, then soften over a few hours as they take up moisture from the cream.
Vanilla buttercream goes between the layers, white fondant on top, and the chocolate cobweb pattern that identifies the cake at a glance.
Serving and storage
An Esterházy torte is best on the second day. The meringue layers come out of the oven crisp and take up moisture from the cream over a few hours, arriving at the in-between texture that identifies the cake.
Ingredients
Egg white, walnut, almond, sugar, butter, vanilla, milk, fondant, dark chocolate.
Allergens
For questions about allergens, please contact our staff in person or by phone.
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