John Myers
Esterhazy Cuts
The perfect esterhazy cuts recipe with a picture and simple step-by-step instructions.
- 7 Pc. Eggs
- 180 g Sugar
- 1 packet Vanilla sugar
- 250 ml Milk
- 20 g Vanilla sugar
- 40 g Custard powder
- 250 g Butter
- 100 g Icing sugar
- 40 g Apricot jam jam
- 250 g Icing sugar
- 1 tsp Unsweetened cocoa
- 50 g Sliced almonds
- First start with the vanilla cream. For the first time, bring 200 ml of milk to the boil. Mix the pudding powder with milk until smooth and stir into the boiling milk. Bring to the boil again briefly and then refrigerate. For the buttercream, beat the butter with 100 g powdered sugar and 20 g vanilla sugar until frothy. Gradually add the cooled custard, pour in the rum and stir everything until creamy.
- Separate the eggs for the batter. Beat the egg yolks with 50 g sugar and vanilla sugar until frothy. Beat the egg whites with the remaining 130 g sugar relatively firmly, should still be a little soft. Then fold into the egg yolk mixture and stir in the 230 g hazelnuts. Line a baking sheet with parchment paper. Spread the dough evenly on top and bake at 200 ° C in a preheated oven for about 8-10 minutes.
- Immediately after baking, turn it out onto a kitchen towel and let it cool down. Then cut into strips approx. 8 cm wide. Then brush these with the cream and stack them on top of each other. Smooth out the sides again. Spread the jam thinly on the top. Mix the powdered sugar with a little water or lemon juice until smooth. The cast shouldn’t be too thin. Just so that you can pour it onto the cake and spread it on it. Remove 2 tablespoons of the topping and stir with cocoa powder. If necessary, thin again a little. Fill into a piping bag with a small perforated nozzle.
- Pour the topping on the cake and distribute it evenly. Use the dark cast to draw lines lengthways on the still soft light cast. Alternately pull a knife up and down through the dark cast, so that the pattern is created. Finally, sprinkle the edge with sliced almonds.
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