We grew up with french pastries and Desserts at home. My mother had some knowledge of Austrian cakes and cooking and would present us some of her creations every once in a while, but our food at home was a 90% French. So when I studied Hotel management in college, I learned THE Austrian/ Middle European food, which pleased my mum a lots. I would bring home pastries in abundance and show her some of the stuff we had learned. One of those pastries was the “oh so famous” Esterhazy Torte.
The Original Torte has five layers and is filled with a Butter filling. The “spider web” cover design is known as Esterhazy pattern. Nowadays, square cake cuts are common as well and I have often tasted different type of fillings (Rum instead of cognac or more cream then butter). Even the key layer ingredient of hazelnut is often substituted with almonds or walnuts.
This cake, in my opinion, represents the pinnacle of all pastry creations in this world. Yet, I have barely seen a coffee house or pastry heaven selling the Esterhazy torte abroad, so I came to the conclusion that it was probably not famous enough, because the flavors and the texture are just “Angel food material” and very addictive!
Remember when I had mentioned some months back, that my oven had died while baking a complicated cake? Well, the Esterhazy Torte killed our oven at that time, so I was forced to use the old wood oven to finish this creation! Ah, that was one trip, I tell you!
I have made this cake a couple of times and I have tested a few recipes. Some recipes out there from the web and from books are just sooo wrong! Seriously, my mother was shocked once, when she saw 1 litter of milk for 1/2 packet of custard powder. It would have ended up in a mess, if she wouldn’t know it better. In my recipe I have cut the amount of Butter for the filling, for that reason the filling is a bit more soft, but healthier as well! I used Rum in it instead of Cognac and the layers were made with Almond flour.
Have you ever had a Esterhazy Torte in your life?