Esterházy Torte (Hungarian Almond Layer Cake)

Ingredients

• ½ pound unsalted butter, room temperature
• 1 cup granulated sugar
• 6 whole large eggs, room temperature
• 1.5 cups all-purpose flour
• 1 cup ground almonds (almond flour)
• 1.5 teaspoons baking powder
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• ¾ cup apricot jam
• ½ cup sliced blanched almonds
• 1 cup powdered sugar
• 1 whole egg white, room temperature
• 2 tablespoons water or lemon juice

Instructions

1. 1

   Position a rack in the center of your oven and preheat to 350°F. Grease a 9-inch round cake pan with butter, line the bottom with parchment paper, and grease the parchment. This ensures clean removal and prevents sticking.

2. 2

   In a small bowl, whisk together 1.5 cups all-purpose flour, 1 cup ground almonds, 1.5 teaspoons baking powder, and 0.25 teaspoon salt. Set aside — this prevents lumps from forming in the batter.

3. 3

   In a large mixing bowl, cream together 0.5 pound of room-temperature unsalted butter and 1 cup granulated sugar. Beat on medium-high speed for 4–5 minutes, scraping down the bowl twice, until the mixture is pale, fluffy, and noticeably lighter in color. This incorporates air, creating a tender crumb.

4. 4

   Add the 6 room-temperature eggs one at a time, beating well after each addition—about 30 seconds per egg. If the mixture looks curdled, beat a bit longer until smooth. Each egg must be fully incorporated before adding the next.

5. 5

   Beat in 1 teaspoon vanilla extract and 0.5 teaspoon almond extract until combined, about 20 seconds.

6. 6

   Add the flour and almond mixture in three additions, folding gently with a spatula after each addition—do not overmix, as this can make the cake tough. Fold just until no dry streaks of flour remain. The batter should be smooth and thick.

7. 7

   Pour the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Bake for 35–40 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The cake should be golden brown and pull slightly from the sides of the pan.

8. 8

   Remove the cake from the oven and let it cool in the pan for 10 minutes. Turn it out onto a wire rack, peel away the parchment, and let cool completely, about 1 hour. The cake must be completely cool before you proceed—this prevents the frosting from melting.

9. 9

   Make the royal icing: In a clean bowl, whisk together 1 egg white and 1 cup sifted powdered sugar until smooth. Add 2 tablespoons water or lemon juice, a little at a time, whisking until the icing reaches a thick, spreadable consistency—it should coat the back of a spoon but still hold peaks. This icing dries with a crisp finish, characteristic of Esterházy Torte.

10. 10

    Using a sharp serrated knife, carefully slice the cooled cake into two even layers. Place the bottom layer on a serving plate or cake board. Warm the 0.75 cup apricot jam in a small saucepan over low heat, stirring gently, for 1–2 minutes—this makes it easier to spread and helps the layers adhere.

11. 11

    Spread the warm apricot jam evenly over the bottom cake layer, leaving a slight 1/4-inch border. Top with the second cake layer and press gently to set.

12. 12

    Spread the royal icing evenly over the top of the assembled cake, covering the entire surface with an offset spatula. The icing should be about 1/4-inch thick—this is your canvas for the lattice.

13. 13

    While the icing is still wet, create the signature Esterházy lattice pattern by using a fork, skewer, or decorative tool to draw evenly spaced parallel diagonal lines from one corner to the opposite corner, spacing them about 0.5 inches apart. Then draw parallel diagonal lines in the opposite direction to form a diamond lattice. Work gently and steadily—the fork should create shallow indentations without cutting through the icing.

14. 14

    Sprinkle the 0.5 cup sliced blanched almonds around the outer edge of the cake for a decorative border. Let the icing set at room temperature for 30 minutes, or refrigerate for 15 minutes, until dry and firm to the touch.

15. 15

    Slice with a sharp, warm (run under hot water and dry) knife, wiping the blade clean between cuts. Serve at room temperature. The cake keeps, covered, at room temperature for 2 days, or refrigerated for up to 4 days.

Tools you’ll need

• 9-inch round cake pan
• parchment paper
• whisk
• small mixing bowl
• large mixing bowl
• electric mixer
• rubber spatula
• offset spatula
• toothpick
• wire cooling rack
• serrated bread knife
• small saucepan
• fork or decorative skewer
• instant-read thermometer (optional)

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