Esterházy cake

Ingredients for 18 servings:

• 210 g egg whites (approx. 7 pieces)
• 210 g sugar
• 200 g almonds, white
• 40 g flour, ( 405 )
• 80 g powdered sugar
• 1 packet of vanilla sugar
• 400 g milk
• 1 pc. pudding powder (vanilla)
• 300 g butter
• 3 tsp, heaped coffee powder, soluble
• 30 g butter, for brittle
• 100 g almond(s), chopped for brittle
• 100 g sugar, for brittle
• 120 g icing sugar, for icing
• Lemon juice, for glaze
• 1 tsp, levelled cocoa powder, unsweetened for glaze

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 2 hours; Total time approx. 3 hours 30 minutes

Traditional cake with mocha buttercream, also for egg whites

Bases: Beat egg whites with sugar until well combined. Mix finely ground almonds with flour, powdered sugar, and vanilla sugar. Fold the almonds into the egg whites. Divide the dough into 5 portions. Trace 5 23 cm diameter bases onto baking paper. Bake each at 160°C for about 10 minutes. Buttercream: Make a cream with milk and custard powder. Stir in coffee powder. Once cooled, beat in the butter to make a buttercream. No sugar! There’s enough in the base. Brittle: Dissolve butter with 2 drops of water and sugar. Add the almonds. Slowly caramelize in a Teflon pan over low heat until light brown. Stir constantly with a wooden spoon to ensure the sugar mixture has an even color. Immediately pour the brittle onto a baking sheet to prevent it from darkening. Glaze: Mix powdered sugar with lemon juice until thick. Take a teaspoon and color it with cocoa. Use the baking paper to form a small cone and fill it with chocolate glaze. Assemble the cake: Place the five layers together with the mocha buttercream. Trim the edges to create a smooth finish. Spread a thin layer of cream over the top and chill. Spread a layer of icing and pipe lengthwise stripes of chocolate icing at 2 cm intervals. Immediately draw horizontal stripes, alternating with each other, with a knife.