This Hungarian Esterhazy torte recipe (Hungarian Nut Meringue Cake) is made with five thin almond and hazelnut meringue layers, creamy kirsch custard buttercream, apricot jam, and a sweet glaze on top. It takes a little more time than a simple layer cake, but the combination of nuts, cream, jam, and chocolate makes it worth the effort.
The striped chocolate pattern on top is what gives this Hungarian nut meringue cake its classic look. If you enjoy European cakes like this, you may also like my Sacher Torte. Keep reading because I’ll show you how to get the meringue layers thin and even, and how to make that traditional pattern on top.
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Try This Hungarian Esterhazy Torte
If you’ve never made an Esterhazy torte before, this is one of those desserts that is really simple if you break it down as I do below, and will make pastry chefs proud.
I like the contrast between the light nut meringue sponge, creamy filling, tart apricot jam, and sweet glaze. The thin layers also give every slice that lovely striped look. Some people usually make this cake with walnuts, but I switched over to almonds instead, as I am a huge fan of them.
Why You’ll Love It
- Full of nutty flavor: Hazelnuts and almonds give the meringue layers a rich flavor without making them heavy.
- Creamy filling: The kirsch custard buttercream is smooth and works well with the crisp, light meringue.
- Beautiful finish: The chocolate pattern on top makes the cake look stunning, and it doesn’t even need complicated piping.
- Good for special occasions: This is the kind of cake I would make when I want something a little different from a standard layer cake for birthdays, Christmas, and more.
- Can be made ahead: The finished cake needs several hours to chill, which makes it useful when you want dessert ready the next day before guests arrive.
Ingredients
- Ground hazelnuts and almonds: These give the meringue cake layers their almond and hazelnut flavor and delicate texture. I use both because the combination gives the cake more depth than using just one type of nut.
- Egg whites: These are whipped into stiff peaks to create the meringue layers. Be careful when folding in the nuts so you don’t knock out too much air.
- Kirsch: I prefer kirsch in the buttercream because it’s traditionally used in Esterhazy torte. Rum can be used instead if kirsch isn’t available.
- Apricot jam: The jam goes over the top meringue layer before glazing. Mixing it with a little dark rum gives the cake another layer of flavor.
How to Make Hungarian Esterhazy Torte
1. Start with the custard. Combine the egg yolks, cornstarch, and ⅜ cup milk in a bowl and stir until smooth.
2. Bring the remaining ½ cup milk and sugar to a boil over medium heat, whisking until the sugar dissolves.
3. Slowly whisk the hot milk into the egg mixture. Pour everything back into the saucepan or pot and cook for about 2 minutes, whisking constantly, until thick.
4. Transfer the custard to a bowl, cover the surface with plastic wrap, and chill for 1 hour.
5. Draw five 9-inch circles onto a piece of parchment paper. Turn the paper over and place it on baking sheets. Preheat the oven to 350°F (175°C).
6. Combine the ground, hazelnuts, ground almonds, and flour in a bowl.
7. Whip the egg whites and salt on medium-high speed using a hand mixer (electric mixer), or stand mixer fitted with a whisk attachment until soft peaks form. Gradually add the sugar and continue beating until the meringue is glossy and holds stiff peaks.
8. Carefully fold in the nut and flour mixture. Spread the meringue thinly using an offset spatula or spoon evenly inside the five circles.
9. Bake one layer at a time in batches for 10-12 minutes, until lightly golden brown. Immediately peel away the parchment paper and let each layer cool completely to room temperature.
10. Beat the softened butter until creamy. Add the chilled custard a little at a time, mixing well after each addition. Stir the kirsch and vanilla bean into the batter until smooth.
11. Mix the apricot jam and dark rum together until smooth. Place one meringue layer on a cake plate and spread with ¼ of the custard buttercream. Repeat until you have four layers of buttercream between five meringue layers.
12. Place the final meringue layer on top of the cake with the smoothest side facing upward. Spread the apricot jam evenly over the top and place in the fridge for about 30 minutes, until the jam is set.
13. Place the melted chocolate in a small ziplock or piping bag and cut off a very small corner. Mix the powdered sugar, water, and corn syrup until smooth. Warm it briefly until the glaze reaches 80-85°F (27-30°C).
14. Immediately pour the glaze over the chilled Esterhazy cake, allowing a little to run down the sides.
15. Pipe a chocolate spiral from the center toward the edge. Drag a toothpick alternately from the center outward and from the edge inward to create the traditional Esterhazy pattern.
16. Press sliced almonds around the sides of the cake. Refrigerate in an airtight container for at least 4 hours. Slice with a large knife into equal portions and serve.
Recipe Tips
- Don’t overmix the meringue. Fold the nuts and flour in gently so you keep as much air as possible.
- Make the layers even. Spread each meringue circle to roughly the same thickness so the finished cake sits level.
- Bake until the parchment releases easily. If the layers stick badly, they probably need a little more baking time.
- Remove the parchment right away. Peel it off while the meringue layers are still warm to reduce the chance of tearing.
- Keep the buttercream layers thin. They should be similar in thickness to the meringue layers.
- Watch the glaze temperature. If it’s too cool, it won’t spread properly. If it’s too warm, it can run off the cake.
- Work quickly with the decoration. Make the chocolate pattern before the glaze begins to set.
- Use varieties of nuts. You can also use toasted hazelnuts, which you should toast beforehand. Many people like to use pecans, peanuts, or other types of nuts. The choice is yours!
What Can You Serve With This?
- Coffee
- Espresso
- Black tea
- Fresh berries
- Whipped cream
- Vanilla ice cream
- Fresh cherries
- Dessert wine
FAQs
Esterhazy torte is a Hungarian cake made with thin nut meringue layers, custard buttercream, apricot jam, and a glazed top with a distinctive chocolate pattern.
Yes. Rum can be used in place of kirsch, although kirsch gives the buttercream a more traditional flavor.
They may need a little more baking time. The layers should release fairly easily from the parchment when properly baked.
Yes. The whole cake or individual slices can be frozen for up to 2 months when wrapped well.
Recipe
Hungarian Esterházy Torte Recipe (Hungarian Nut Meringue Cake)
Ingredients
Kirsch Custard Buttercream
- 5 large egg yolks
- ¼ cup cornstarch, spooned and leveled
- ⅞ cup milk
- ½ cup granulated white sugar
- ⅞ cup unsalted butter, at room temperature
- 1 vanilla bean* (or 1 teaspoon pure vanilla extract)
- 2 tablespoon Kirsch
Almond Hazelnut Meringue
- ¾ cup ground hazelnuts, spooned and leveled
- ⅝ cup ground almonds, spooned and leveled
- ⅓ cup all-purpose flour, spooned and leveled
- 8 large egg whites
- pinch of salt
- 1 cup granulated white sugar
Glaze and decoration
- ⅓ cup apricot jam
- 1 tablespoon dark rum
- ⅛ cup high-quality semi-sweet chocolate bars, melted
- 2 ½ cups powdered sugar, sifted
- 2 ½ tablespoon water
- 2 ½ teaspoon light corn syrup
- 1 cup almond slices
Instructions
- Custard: Combine yolks, cornstarch, and ⅜ cup of milk in a bowl and stir to combine.
- Bring ½ cup of milk and the sugar over medium heat to a boil until the sugar is completely dissolved. Whisk constantly. Slowly pour hot milk into the egg mixture. Whisk to combine. Slowly pour the tempered egg yolk mixture into the saucepan and cook until thick for about 2 minutes. Whisk continuously. Remove from the heat and transfer to a bowl. Cover with plastic wrap to prevent it from forming a skin. Chill 1 hour.
- Meringue layers: Using a pencil, draw five 9-inch (23cm) circles on parchment paper. Then turn the parchment paper over and place on baking sheets. Preheat oven to 350°F (175°C).
- In a bowl, combine nuts and flour and stir to combine. Set aside.
- In a large mixing bowl, using a handheld or stand mixer fitted with a whisk attachment, whisk egg whites and salt on medium-high speed until soft peaks form. Add sugar and whisk until glossy and stiff peaks form. Carefully fold in the flour mixture. Thinly spread the meringue to fill the drawn circles on the paper. Make sure all layers are the same thickness. Bake one layer at the time for 10-12 minutes until golden brown. Remove from the oven and immediately flip over the parchment paper and remove the paper. Let cool to room temperature.
- Custard: In a large bowl, beat butter on medium-high speed until creamy. Add custard little by little and stir to combine. Add kirsch and vanilla* and stir until fully combined and creamy. Set aside.
- Jam: Combine apricot jam and rum in a bowl and stir until smooth and combined. Set aside.
- Assemble the cake: Place the first meringue layer on a cake plate and spread with ¼ of the custard filling. Then place the second meringue layer on top and repeat the process until you have 4 layers of meringue and 4 layers of custard. Place the last layer (you want it to be the nicest layer of all layers) on top of it, upside out, with the smooth side facing up. Spread the apricot jam evenly on top. Then refrigerate for 30 minutes or until jam is set and dry.
- Decoration: Place melted chocolate in a ziplock bag and snip off a tiny edge of the bag. The line of chocolate that you will later draw on the icing should be 0.04 inch (1 mm) thick. Set aside.
- Glaze: Combine the sugar, water, and corn syrup and stir until smooth. Microwave for a few seconds until it reaches a temperature of 80-85°F (27-30°C). Immediately pour onto the chilled Esterhazy cake. Let the glaze drip down the sides of the cake.
- Pipe a chocolate wheel onto the frosting, starting from the center and working towards the edges. Alternately run the tip of a toothpick from the center to the edges and from the edges to the center 1-inch (2.5cm) apart. You will have 8-9 lines in each direction. Cover the sides with almonds, carefully pressing them against the sides with your hand. Chill in an airtight container in the refrigerator for at least 4 hours and store for up to 3 days.
Notes
Cooking Time and Temperature
Bake the meringue layers at 350°F (175°C) for 10-12 minutes each, until they are lightly golden and release easily from the parchment paper.Taste & Texture
This Hungarian nut meringue cake has a mix of crisp, tender, and creamy textures. The almond and hazelnut layers are light but slightly chewy, while the kirsch buttercream adds a smooth, rich filling between them. The apricot jam gives the cake a little fruitiness, while the sweet glaze and dark chocolate finish add just enough sweetness without hiding the nutty flavor.Storage, Freezing & Reheating
- Storage: Keep refrigerated in an airtight container for up to 3 days.
- Freezing: Freeze the whole cake or individual slices for up to 2 months.
- Thawing: Thaw overnight in the fridge or at room temperature.
- Reheating: Not needed; serve chilled or at room temperature.
Serving Recommendations
I like serving Esterhazy torte in fairly small slices because it has several rich layers. Letting it sit at room temperature for a short while before serving softens the buttercream slightly and brings out the nutty flavor. It works especially well with strong coffee or espresso. Fresh berries are also a nice option if you want something lighter alongside the cake.Recipe Variations and Substitutions
- Rum instead of kirsch: Use rum in the buttercream if kirsch isn’t available.
- Vanilla extract: Replace the vanilla bean with 1 teaspoon pure vanilla extract.
- Different nuts: You can adjust the balance of almonds and hazelnuts, although using both keeps the traditional flavor.
- Extra jam: Add a slightly thicker apricot jam layer if you prefer more fruit flavor.
- Different chocolate: Use good-quality dark or semi-sweet chocolate for the top pattern.
Proper Storage Tips
- Keep the finished cake refrigerated in an airtight container.
- Avoid leaving it uncovered because the meringue layers can dry out.
- Chill the cake well before wrapping it for freezing.
- Wrap frozen cake tightly to protect the meringue and buttercream.
- Thaw it while still wrapped, then remove the wrapping before serving.
- Store refrigerated leftovers for no longer than 3 days.
Pro Tips
- Draw the parchment circles before you start whipping the egg whites.
- Turn the parchment over so the pencil marks never touch the meringue.
- Fold the nut mixture into the egg whites gently.
- Spread all five meringue layers as evenly as possible.
- Bake the layers one at a time for consistent results.
- Peel off the parchment immediately after baking.
- Let the custard chill fully before mixing it into the butter.
- Add the custard to the butter gradually so the buttercream stays smooth.
- Chill the jam layer before glazing.
- Have the melted chocolate ready before you pour the glaze.
- Keep the glaze close to 80-85°F so it spreads easily.
- Make the chocolate pattern quickly before the glaze begins to firm.
Video
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monica
need effort to make this cake and a little bit messy. but worthed
Ash
Following the directions gives you results that look like the picture and tastes great. Just follow the directions. This recipe was great. I'm a medium experience baker and I had no problems whatsoever. Dont forget to Pam the wax paper. Thanks for a great recipe, I'll be exploring the rest of your blog.