Eszterházy cake

Ingredients for 12 servings:

• 8 egg whites
• 200 g powdered sugar
• 1 lemon(s), peel
• 1 pinch of cinnamon, peel of which
• 150 g almond(s), unpeeled grated
• 40 g flour
• ¼ liter of milk
• 150 g sugar
• 30 g pudding powder, vanilla or starch flour
• 2 egg yolks
• 250 g butter
• 60 g palm fat
• Cherry brandy, to taste
• 40 g apricot jam
• 1 cup of white fondant (icing)
• Cocoa powder
• some cherries, candied
• Almond(s), sliced ​​for decoration

Instructions

Working time approx. 1 hour 5 minutes; Rest time approx. 2 hours; Total time approx. 3 hours 5 minutes

Beat the egg whites until stiff peaks form and add the sugar a spoonful at a time, then beat the peaks thoroughly, adding the cinnamon and lemon zest. The peaks should have a very thick consistency. Mix the ground almonds with the flour and carefully stir them into the peaks. Mark 6 rings on the baking paper using a cake ring. Spread the batter on equal portions. Bake the bases in a medium-heated oven until light brown, then immediately remove them from the paper and use the cake ring to even out the bases. Place them on the baking sheet and press down (I hope I made myself clear). Let them cool individually. Cream: Boil 2/3 of the milk. Whisk the remaining milk with the other ingredients (sugar, vanilla powder, egg yolks) until smooth, then whisk into the boiling milk with a whisk. Bring to a boil briefly, then let cool. Melt the coconut oil and beat with the butter until fluffy. Add the cooled custard a spoonful at a time and mix well. Season with cherry brandy. (If the custard cream isn’t lump-free, press it through a sieve and then mix with the remaining ingredients; the cream should be nice and smooth.) Set one of the prettiest cake layers aside. Then spread the cream on the five cake layers and place them on top of each other. Finally, turn the prettiest layer over and place it upside down on the last layer of cream. Spread a thin layer of warmed apricot jam on this. Chill (not in the refrigerator). Then cover with the slightly warm glaze and draw the typical Esterhazy pattern. (see picture) Pattern: Heat the fondant in a water bath while stirring. Color 2 tablespoons of fondant with cocoa and fill a paper cone. Spread the white glaze. Then, using the cone, draw lengthwise stripes about 2 cm apart over the glazed surface of the cake. Immediately use a toothpick to draw horizontal stripes alternating at equal distances. Spread the cream on the side and sprinkle with sliced ​​almonds. Garnish with candied cherries. Tip: Sounds worse than it is and it’s worth trying this cake!