How to make
Choose a cup with a capacity of 8.5 fl oz (250 ml).
The preparation begins with the cake cream.
In a bowl, mix the yolks, powdered sugar and beat with a mixer, until a white mixture is obtained. Add the flour and 1/5 cup (50 ml) of milk - slightly warm. Stir with a spatula.
Boil the remaining milk - 4/5 cup (200 ml), on a heated hob and add it in a thin stream to the yolk mixture while constantly beating with a mixer. Boil, until a thick cream is obtained and stir at all times. Remove it from the heat and add the vanilla. Cool it completely.
Beat the egg whites with a mixer at low speed, add the sugar in two portions and beat, until nice and shiny white mixture is obtained and add a drop of almond extract. Using a spatula, add the almonds from the blender. Stir, until a homogeneous mixture is obtained.
The resulting batter is divided into 6 equal portions on 6 pcs. of paper circles - baking paper cut to the diameter of the cake tin.
Spread the egg white batter evenly in the outline of the circle, by leaving a few millimeters inward from the edges of the paper.
Bake at 360°F (180°C) for about 7 minutes. One by one. Leave them to cool and carefully separate the paper.
To the cold yolk cream add the soft butter and beat with a mixer, until a smooth mixture is obtained.
Assembling the almond cake is the standard way - cake layer, cream, cake layer and finished off with cream, by spreading it on the sides. Leave it for at least 2 hours in the refrigerator.
Cover the sides of the cake and the edges of the cake with sliced and lightly roasted almonds.
Melt chocolate in a water bath with 1 tbsp. of oil and put it in a piping bag after it has cooled enough.
Beat the egg whites with a fork and add the powdered sugar and lemon juice.
Mix well and it should not be too liquid and if it is, add more powdered sugar. Pour it into the center of the cake and spread it evenly on top with a flat cake spatula or a flat and wide knife.
The almonds on the sides will keep it in the center. Pipe out the chocolate, by starting in the middle and twist it to the end of the cake. Immediately after forming the circles /(spirals) with a toothpick or skewer, the pattern is formed - pass it through the chocolate transversely, by doing it first on the whole cake, then with the stick from the border to the center and then back.
Refrigerate it for about 6 hours before serving.
Note: I only had four cake layers, The wight of the products are measured with an electronic scale.
The Classic Esterhazy Cake is wonderful!
