Esterházy slices

Ingredients for 1 servings:

• 6 egg whites
• 150 g sugar
• 160 g hazelnuts, grated
• 1 pinch of cinnamon
• some lemon zest, grated
• 200 g butter, room temperature
• 4 egg yolks
• 100 g sugar, more if needed
• 1 pack of pudding powder, vanilla
• 300 ml milk
• Fondant or water-sugar glaze
• 2 tbsp chocolate glaze

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

a simple version with few ingredients

Start with the cream, as the pudding needs to cool. Make a pudding from the custard powder, egg yolks, and milk, pour into a mixing bowl, and let cool. To finish the cream, cream the butter and sugar until creamy, then stir in the egg yolk mixture a spoonful at a time. For the batter, beat the egg whites until semi-soft, sprinkle in the sugar, and beat again until stiff. Fold in the remaining ingredients. Spread on a baking tray lined with baking paper and bake at 180°C for 15-20 minutes (depends on the oven; this can vary). Once baked, cut into 4 to 5 strips (I always cut the width of the tray, which makes 5 slices; using a pizza cutter and a ruler works really well). Once cooled, assemble with the cream, covering the last strip with fondant icing. Pour the chocolate glaze into a freezer bag, cut a small hole, pipe it lengthwise, and draw the famous Esterházy pattern with a knife, alternating between the top and bottom, and then drawing it close together for a more appealing look. Place the final strip on top and cut into slices. It’s best to let the slices set for a day.