Eszterházy torta

Eszterházy torta is a rich Hungarian dessert named after the aristocratic Eszterházy family. It is a layered cake made from buttercream, meringue, and almonds, with a characteristic patterned fondant topping.

History

The cake was named after the 19th-century diplomat and statesman, Pál Antal Esterházy, who was a member of the Eszterházy family. The exact origin of the cake is unclear, but it is believed to have been created by a pastry chef in the family's employ.

Preparation

The cake consists of five to six thin layers of almond meringue filled with a rich vanilla-flavored buttercream. The top layer is covered with a white fondant icing, typically decorated with a characteristic chocolate pattern resembling a spider's web or a series of concentric circles.

The preparation of Eszterházy torta is considered to be a test of a pastry chef's skills, as it requires precision and patience. The meringue layers must be baked to a perfect golden brown, and the buttercream must be smooth and creamy. The chocolate pattern on the top layer is also a challenge, requiring a steady hand and a good eye for detail.

Variations

There are several variations of the Eszterházy torta. Some versions include rum, cognac, or liqueur in the buttercream filling. Others replace the almond meringue with hazelnut or walnut meringue. In Slovakia, a popular variation of the cake is made with poppy seeds.

See also

• List of Hungarian desserts
• List of cakes
• Eszterházy family