Hungarian Esterházy Cake (Esterházy Torta)

Hungarian Esterházy Cake (Esterházy Torta)IngredientsFor the cake layers:6 egg whites150 g sugar150 g ground walnuts40 g all-purpose flour1 teaspoon vanilla extractFor the cream:6 egg yolks100 g sugar250 ml milk1 teaspoon vanilla extract250 g unsalted butter, softened100 g ground walnutsFor decoration:150 g white fondant or white icing50 g dark chocolate, melted100 g finely ground walnutsInstructions1. Preheat the oven to 180°C (350°F).2. Whip the egg whites with the sugar until stiff and glossy.3. Gently fold in the ground walnuts, flour, and vanilla.4. Spread the batter into thin, equal-sized layers on baking paper and bake each layer for about 8–10 minutes.5. For the cream, whisk the egg yolks, sugar, milk, and vanilla over low heat until thickened. Cool completely.6. Beat the softened butter until creamy, then gradually mix in the cooled custard and ground walnuts.7. Place one cake layer on a serving tray and spread with cream. Repeat until all layers are stacked.8. Cover the top with a thin layer of white icing.9. Drizzle melted chocolate over the icing and gently draw lines with a toothpick to create the traditional Esterházy pattern.10. Press finely ground walnuts around the sides of the cake.11. Refrigerate for at least 4–6 hours, preferably overnight, before slicing.Hungarian name: Esterházy torta 🇭🇺