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.