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 Cake "Esterhazy" with Vertical Cakes Recipe
I chose the cake for my husband's birthday, the choice fell on this unusual cake with vertical cakes, protein-nut cakes and custard on sour cream with cocoa! Thank you Natalia for the recipe for a very delicious cake. This is very tasty, I recommend it!!!
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine Austrian Cuisine
Keyword Easy, For Beginners
Cook Time 150 minutes
Servings
Ingredients
Meringue:
Cream:
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine Austrian Cuisine
Keyword Easy, For Beginners
Cook Time 150 minutes
Servings
Ingredients
Meringue:
Cream:
Instructions
  1. Separate the whites from the yolks. Add 120g of sugar and 30g of cucumbers to the yolks. starch, mix thoroughly.
    Separate the whites from the yolks. Add 120g of sugar and 30g of cucumbers to the yolks. starch, mix thoroughly.
  2. Then add 300ml of yogurt and mix.
    Then add 300ml of yogurt and mix.
  3. Cook over medium heat for 6 minutes, stirring constantly. It is very convenient to use a whisk for this, it perfectly breaks up lumps. As soon as the cream has thickened, we remove it from the heat, cover it with a film in the"contact"and put it in a water bath.
    Cook over medium heat for 6 minutes, stirring constantly. It is very convenient to use a whisk for this, it perfectly breaks up lumps. As soon as the cream has thickened, we remove it from the heat, cover it with a film in the"contact"and put it in a water bath.
  4. Whisk the whites at medium speed, adding a pinch of salt.
    Whisk the whites at medium speed, adding a pinch of salt.
  5. After a couple of minutes, add a little sugar and 1/4teaspoon citric acid. Increase the speed to the maximum, beat to peaks, adding sugar in a couple of steps.
    After a couple of minutes, add a little sugar and 1/4teaspoon citric acid. Increase the speed to the maximum, beat to peaks, adding sugar in a couple of steps.
  6. The whites are well whipped, they are ready.
    The whites are well whipped, they are ready.
  7. 200g peanuts grind with a blender, add a spoonful of starch, mix.
    200g peanuts grind with a blender, add a spoonful of starch, mix.
  8. In three steps, add the peanuts to the proteins, knead thoroughly.
    In three steps, add the peanuts to the proteins, knead thoroughly.
  9. Spread the protein mass on a baking sheet, pre-lined with parchment, well level the meringue with a thin layer.
    Spread the protein mass on a baking sheet, pre-lined with parchment, well level the meringue with a thin layer.
  10. Bake for 30 minutes. at 180 g. until a light blush.
    Bake for 30 minutes. at 180 g. until a light blush.
  11. Soft plums. rub the butter with cocoa and a spoonful of cream until smooth. (The author whipped the butter until it lightened and cocoa was added to the finished cream at the end)
    Soft plums. rub the butter with cocoa and a spoonful of cream until smooth. (The author whipped the butter until it lightened and cocoa was added to the finished cream at the end)
  12. In parts, in three steps, we introduce the cream into the oil, whipping each time. I had no problems with the cream. We put aside 3 spoons of cream for the sides and top. The cream turned out very tasty, with a slight sourness.
    In parts, in three steps, we introduce the cream into the oil, whipping each time. I had no problems with the cream. We put aside 3 spoons of cream for the sides and top. The cream turned out very tasty, with a slight sourness.
  13. Remove the cake from the oven, remove the paper, cover with a clean sheet of paper. Cover the top with a grate from the oven and turn it over. Leave it to cool for a short time.
    Remove the cake from the oven, remove the paper, cover with a clean sheet of paper. Cover the top with a grate from the oven and turn it over. Leave it to cool for a short time.
  14. Cut the cake with a ruler into strips of 5 cm. I cut 4.5 cm each, trying to make a bigger cake, I needed 8 people. Spread the cream on the cake.
    Cut the cake with a ruler into strips of 5 cm. I cut 4.5 cm each, trying to make a bigger cake, I needed 8 people. Spread the cream on the cake.
  15. We distribute the cream with a spatula all over the cake, try to do it evenly, leave it for 10 minutes to blot the cake.
    We distribute the cream with a spatula all over the cake, try to do it evenly, leave it for 10 minutes to blot the cake.
  16. We begin to fold the strips. We take the first strip and twist it with a roll. We take the next one with both hands and transfer it to the dish, dock it with the end of the first strip and go in a circle, pressing it to the base roll.
    We begin to fold the strips. We take the first strip and twist it with a roll. We take the next one with both hands and transfer it to the dish, dock it with the end of the first strip and go in a circle, pressing it to the base roll.
  17. We continue this way with all the stripes. As a result, we get this cake base. The author wrapped it with an acetate film and closed it with a ring for a couple of hours. Immediately filled with icing. I think this action allows you to get smooth and beautiful cakes on the cut.I skipped this step.
    We continue this way with all the stripes. As a result, we get this cake base. The author wrapped it with an acetate film and closed it with a ring for a couple of hours. Immediately filled with icing. I think this action allows you to get smooth and beautiful cakes on the cut.I skipped this step.
  18. In the microwave, heat 100g of dark chocolate and 100ml of cream, mix thoroughly.
    In the microwave, heat 100g of dark chocolate and 100ml of cream, mix thoroughly.
  19. We spread the white chocolate in a small cornetik, cut off the spout.
    We spread the white chocolate in a small cornetik, cut off the spout.
  20. We line the top of the cake with the postponed chocolate and coat the sides. Pour the icing over the top of the cake.80 g of ground peanuts sprinkle the sides of the cake, using a spatula.
    We line the top of the cake with the postponed chocolate and coat the sides. Pour the icing over the top of the cake.80 g of ground peanuts sprinkle the sides of the cake, using a spatula.
  21. Now draw the spirals with white chocolate, starting from the center. Don't worry, if they aren't perfect, you can't see it. Then use a skewer to make 4 radii in the figure. We start at the edges and go to the center. Then we divide them in half again. And now the opposite is true. Divide our segments in half, but go from the center to the edge of the cake. We get a flower! The cake turned out very tasty, the guests liked it, and I had a great pleasure from cooking it! The output of the cake is 1200g, the height is 5.5 cm. By the way, it was possible to feed 9-10 people, the portions turned out to be decent.I invite you to try it, dear Cooks!
    Now draw the spirals with white chocolate, starting from the center. Don't worry, if they aren't perfect, you can't see it. Then use a skewer to make 4 radii in the figure. We start at the edges and go to the center. Then we divide them in half again. And now the opposite is true. Divide our segments in half, but go from the center to the edge of the cake. We get a flower! The cake turned out very tasty, the guests liked it, and I had a great pleasure from cooking it! The output of the cake is 1200g, the height is 5.5 cm. By the way, it was possible to feed 9-10 people, the portions turned out to be decent.I invite you to try it, dear Cooks!
  22. Cook with love for your loved ones!
    Cook with love for your loved ones!
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