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Richard in Cincy

Esterházytorte from "Wiener Süßspeisen"

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Joined: Dec 12, 2005

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Posted to Thread #30571 at 7:35 pm on Oct 27, 2018

I did a quick read through after I trans-typed this and I think it is OK. If you see any problems, let me know.

Esterházytorte from "Wiener Süßspeisen"

Makes 3 tortes of 230mm diameter and 50mm height.

Ingredients
18 layers baked from Esterházytorte batter
Hazelnut Nougat Creme
Apricot preserves and dark rum
Poured Fondant Icing
Melted bittersweet chocolate for piping
Roasted sliced almonds
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Spread each of torte layers with Hazelnut nougat creme and layer in a plastic wrap lined springform pan. Place the 6th layer, smooth side up on top. Press very lightly to adhere layers.

Wrap and place in the refrigerator to set.

Finish: Remove the sides of the springform pan and the plastic wrap.

Mix 80 g apricot preserves for each torte with 1 tablespoon dark rum. Heat and stir to combine. Allow to cool to warm and then spread apricot jam on the top of the torte. Allow to set then ice with a poured fondant icing.

On the still soft fondant icing, starting from the center, pipe a continuous line of chocolate in a swirl to the outer edge of the torte. Then, using a thin bladed knife, alternate lightly pulling the knife across the fondant from center to edge and then from edge to center to create a feathered effect with the swirled chocolate on top of the fondant icing. Ideally, each eventual piece should be cut with a center of an inward swipe and the cut edges should have the two swipes to the edge. The pattern on each piece should look like this: }}}}}}

Press the almonds onto the sides before the fondant icing sets to completely cover the torte sides with the almonds.

Note: Esterházytorte does not freeze and should only be prepared for next day serving.

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Esterházytorte Batter:

Bakiing temperature: 170 C.
Baking time: appr. 25 minutes

Ingredients:
750 g egg whites
750 g sugar
750 g ground hazelnuts, almonds, or a mixture of the two.

Whip the egg whites and the sugar to a merinuge that holds its shape when lifted from the mass. Do not overbeat and make the meringue dry. Fold in the ground nuts.

Trace rings on parchment paper of 230MM diameter. Uniformly divide and spread the batter evenly in each of 6 circles and bake.

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Hazelnut Nougat Creme

600 g whole milk
150 g sugar
20 g vanilla sugar
60 g egg whites
70 g. pastry cream powder *
750 g butter
160 g German Hazelnut Nougat Paste **

Use 1/4 of the milk, beat the egg yolks and pudding powder to a smooth mixture.

Mix the remaining milk with the sugar and vanilla sugar and bring to a simmer, stirring.

Whisk in the pudding-egg-milk mixture and cook, stirring constantly, until thickened.

Pour the pudding into a stand mixer bowl and allow to cool.

Slice the butter and nougat into pieces and add to the cooled pudding. Beat to combine and whip into a creamy mousse-like consistency.

*This is a product used in Europe that we don't use here. I sub cooked (not instant) vanilla pudding mix. It is basically the same and works fine.

**Very hard to find in US. See link to video on how to make your own: https://www.youtube.com/watch?v=hzeSiB3J3r0. You could also sub Callebaut's roasted hazelnut paste here as an alternative. I've done both, but like the homemade because it adds chocolate to the creme.

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Fondant Icing

I leave the recipe here. The book uses a either a laborious boiled sugar poured on marble, kneaded, hard fondant, or a store puchased fondant, that is then subsequently melted and diluted to pour over the torte. Not worth the bother IMHO when you get nearly the same result with this simple method:

6 cups confectioners sugar
1/4 cup water, substitute 1 tablespoon of the water with lemon juice, and or rum (optional)
1 tablespoon corn syrup (light)

Place confectioners' sugar, water, and corn syrup in a small saucepan and stir until well mixed. Set over low heat and stir until dissolved. Don't let the temperature exceed 100 degrees on a candy thermometer. If glaze doesn't look opaque enough, add more confectioners' sugar.

Pour warm fondant over item to be glazed (which has been set on a cooling rack over a sheet pan), tiling the item until all sides have been coated.

Scrape any fondant that has dripped onto the sheet pan. Rewarm, strain and save to be used again.


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