Hazelnut Cream Cake: European Esterházy Torte

Steps

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1. 1
   Preheat the oven to 160°C (325°F) and line a large half-sheet baking pan with parchment paper.
   ▶ ≈0:32
2. 2
   Toast the hazelnuts at 350°F for about 7 minutes until fragrant, transfer to a clean kitchen towel and rub to remove the skin. Once cooled, place in a food processor with bread crumbs and pulse several times until finely ground—do not over-process or the hazelnuts will release their oils and become a butter.
   ▶ ≈0:39
3. 3
   Combine the ground hazelnuts with all-purpose flour, cornstarch, baking powder, and salt in a bowl, whisk together and set aside.
   ▶ ≈1:28
4. 4
   Separate the 6 large eggs, placing whites in the mixer bowl and yolks in a separate small bowl. Using the whisk attachment on high speed, whip the egg whites; when they start to become frothy, add half the sugar and continue beating until stiff peaks form.
   ▶ ≈1:48
5. 5
   In another mixing bowl, combine the egg yolks with the remaining half cup of sugar and beat on high speed until the mixture becomes thick and pale yellow.
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6. 6
   Gradually fold the egg yolk mixture into the whipped egg whites in small batches, then gently fold in the hazelnut flour mixture in portions until evenly combined.
   ▶ ≈2:29
7. 7
   Spread the batter evenly across the prepared baking pan and bake for approximately 18 minutes until golden brown and springy to the touch.
   ▶ ≈2:57
8. 8
   As soon as the cake comes out of the oven, run a knife around the edges to release it from the pan. Let it cool completely, then cut into four equal layers.
   ▶ ≈3:09
9. 9
   Prepare the pastry cream according to the channel's recipe; you need 1½ cups and it should be at room temperature. (Link to full pastry cream recipe provided in the original video description.)
   ▶ ≈3:21
10. 10
    Beat the softened butter until light and fluffy. It is critical that both the pastry cream and butter are at room temperature, otherwise the buttercream will either melt or seize.
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11. 11
    Add confectioner's sugar, vanilla extract, almond extract, and a pinch of salt to the butter and continue beating on high speed until light and fluffy.
    ▶ ≈4:06
12. 12
    Gradually add the pastry cream a little at a time, mixing on high speed until the buttercream is smooth, creamy, and fluffy.
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13. 13
    Make the apricot soaking syrup by combining apricot jam with very hot water and stirring until smooth.
    ▶ ≈4:57
14. 14
    Dust powdered sugar over the top of the cooled cake, place parchment paper on top, and carefully flip the cake over. Remove the parchment paper from the back, then cut the cake into four equal strips.
    ▶ ≈4:37
15. 15
    Transfer the first hazelnut cake layer onto the serving board. (Optional: place parchment paper around the edges to keep the platter clean.) Brush the top with apricot syrup.
    ▶ ≈5:29
16. 16
    Transfer the buttercream to a pastry bag fitted with a star tip and pipe a layer of buttercream over the syrup. Repeat with the remaining layers, alternating between brushing with apricot syrup and piping buttercream, until all four layers are stacked.
    ▶ ≈5:41
17. 17
    Spread a layer of apricot jam over the top cake layer.
    ▶ ≈6:23
18. 18
    Make the faux fondant icing by whisking together 3 cups confectioner's sugar, ¼ cup milk, and 1 tablespoon melted butter until smooth. If too thick, add 2–3 more tablespoons of milk. Transfer to a small piping bag.
    ▶ ≈6:30
19. 19
    Pipe the white fondant icing over the jam on top of the cake. If the icing begins to set and harden, you can heat a spatula with hot water and gently smooth it, or leave it as is.
    ▶ ≈6:55
20. 20
    Place melted bittersweet chocolate in a separate piping bag, snip the tip, and pipe 4–5 lines of chocolate along the length of the cake.
    ▶ ≈7:21
21. 21
    Using a toothpick or skewer, drag outward from the center in alternating directions to create the traditional feathered Napoleon-style pattern.
    ▶ ≈7:27
22. 22
    Spread any remaining buttercream around the sides of the cake. (Optional: press sliced almonds or chopped hazelnuts around the sides for garnish.)
    ▶ ≈7:41
23. 23
    Refrigerate the cake for at least 1 hour (or preferably overnight) to allow the buttercream to set and flavors to meld. The cake can be stored in the refrigerator for up to 4 days. Serve at room temperature for the best texture.
    ▶ ≈7:56