Esterházy torta was invented in Budapest in the late 19th century. It is one of the most famous Austro-Hungarian cakes. Esterházy torta consists of almond meringue (macaroon) thin sponge layers, filled with cognac-custard buttercream. The torte is covered with apricot jam, iced with fondant glaze and decorated with a characteristic chocolate striped pattern. There are, however, many different recipe variations. Some recipes call for walnuts, hazelnuts or almonds to make the dough, and the buttercream varies as well. This recipe is our favorite, classic version of Esterhazy Torte.
First, make the nut flour. Use almonds, hazelnuts or other nuts you love. Place on a baking sheet and bake at 180°C (350°F) for 6-7 minutes. Set aside to cool. 
ake the yolk custard: Separate 8 eggs. Cover the egg whites and place in the fridge, We’ll use them later to make the dough. Place the yolks in a bowl, add 150 milliliters (5.5 fl oz) of milk, a pinch of salt and 30 grams (1 oz) of flour or starch, stir until smooth and set aside.
Place 150 grams (5.5 oz) of sugar in a saucepot, add 150 (5.5 fl oz) milliliters of milk, and mix. heat while stirring gently until the sugar is completely dissolved and bring to a boil. Gradually add the hot milk into the egg mixture, stirring constantly. 
Return the mixture to the saucepan, and continue cooking the cream, whisking constantly, until thick. Add 15 grams of vanilla sugar, cover with plastic wrap and set aside to cool. 
Make the dough: Draw 6 circles of 24 cm (9 inch) in diameter on parchment paper. Turn the paper upside down, so that the ink won’t be touching the cake. Spray or brush with a small amount of oil.
Grind the almonds into flour, using a coffee grinder or blender. 
Remove the zest from one lemon.
Combine the dry ingredients: Mix the almond flour with 40 grams of all purpose flour and half a teaspoon of ground cinnamon.
Place the egg whites in a bowl, add a pinch of salt and whip on high speed until medium peaks form, while gradually adding 200 (7 oz) grams of sugar.
Add lemon zest, and sift half of the dry ingredients over the batter. Gently fold the batter, mixing just until combined, and sift the remaining dry ingredients over the batter. Fold the batter gently just until incorporated.
Spread the batter equally into the drawn circles. 
Bake the cakes in a preheated oven at 180°C (350°F) for 8-10 minutes, until a golden. Cool slightly, invert and remove the parchment paper. If necessary, trim any uneven areas. Set aside. 
Make the apricot glaze: Place 150 grams of apricot jam in a bowl, add 25 milliliters (1 oz) of rum and mix. If you don’t want to add rum, just add water.
Make the custard buttercream: Place 300 grams (10 oz) of soft butter in the bowl of a stand mixer and whip on high speed. Gradually add the custard. Add 15 ml of cherry brandy. If you don’t want to add alcohol, add 15 grams (0.5 oz) of vanilla sugar.
Assemble the cake: Place the first layer of cake on a cake stand. Spread with one sixth of the buttercream, and continue layering the cake. Place the 6th cake smooth side facing up, and cover with the apricot glaze. Place in the fridge. 
Make the fondant glaze: Mix 150 grams (5 oz) of fondant with about 40 grams (1.5 oz) of water and heat in the microwave for about 10 seconds, stir and heat for another 10 seconds. Repeat once more, or until smooth and pourable. Strain if there are any lumps.
Place one spoon of the fondant glaze in a different bowl and add black food color. Mix and pour into a parchment paper cone. You’ll find a video on 
Pour the white fondant glaze onto the top of the cake. Pipe the black fondant glaze in a spiral motion. 
Gently run 8 lines through the pattern using a toothpick, starting from the center. Now run lines in between, starting from the outer edge. 
Cover the sides with slivered almonds.
This is the classic way to decorate Esterhazy. You can use black and white chocolate to make the pattern. 
The Esterházy cake is ready! Transfer to a serving plate and refrigerate for 6 hours. Enjoy!
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