How to make
Peel the almonds first. This is done by immersing them in boiling water, then removing the skins. Dry them and roast them in an oven at 340°F (170°C) for about 10 minutes.
Then proceed to make the cream. Mix the beaten egg yolks, powdered sugar, vanilla, flour and about 3 1/3 tbsp (50 ml) of milk in a bowl. Mix until homogeneous.
Heat the rest of the milk and add it to the yolk mixture in a thin stream. Return the entire mixture to the container that the milk was in. Boil over low heat, stirring constantly, until the cream thickens. Cover and refrigerate.
Beat the butter at room temperature and homogenize it with the finished cream. Add the grated lemon peel and stir from time to time so that it does not acquire a crust.
Beat the egg whites with most of the sugar. Add the lemon juice and almond essence.
Blend the almonds with 2 tbsp. spoons of sugar from the total amount of sugar, for the cake layers. Add the almond flour gradually to the egg whites and mix gently.
Divide the mixture into five parts. Spread out each portion on a baking tray lined with parchment paper. Bake in a preheated oven to 390°F (200°C) with ventilation.
Cool the sponge cake layers and carefully remove them from the paper. Assemble the cake by spreading each sponge cake layer thinly with the cream. Stick them together. Garnish with ground almonds on the side.
Beat the egg whites with the lemon juice and powdered sugar to your desired consistency.
Glaze the almond cake on top. Melt the chocolate in a water bath and form the spider web characteristic for this cake.
The Sophisticated Esterhazy Cake is ready.
