- egg whites - 3 pieces
- walnuts - 80 Grams
- cinnamon - - Pinch
- cookies (you can Maria) - 20 Grams
- flour - 20 Grams
- sugar - 80 Grams
- milk - 130 milliliters
- Butter - 50 Grams
- flour - 1 teaspoon (for cream)
- cornstarch - 2 st. spoons
- sugar - 60 Grams (for cream)
Let's start with the preparation of the cream. In a small amount of milk (50 ml), stir the flour and starch. The remaining milk is boiled, add sugar and rum. Then pour in the mixture with flour and starch and cook until thick, constantly stirring. Cool the resulting mass and add the softened oil into it. Whisk everything up to the air mass. The cream is ready. We take nuts and biscuits and grind them in a coffee grinder into flour. Add cinnamon and 20 grams of flour. Now let's go to the cakes. Preheat oven to heat 180 degrees. On parchment paper draw 4 circles. The easiest way is to circle the saucer. Then turn the paper over, put it on a baking tray, lubricate with oil and sprinkle a thin layer of flour. Separate the egg whites from the yolks and whisk the proteins to a thick foam. Then we start to gradually pour sugar into them. Gently mix the whipped whites with a dry mixture of cookies and nuts and spread the dough on the circles. The cakes are quickly caked in 10 minutes. They should be carefully removed from the paper and cooled. Then all the cakes except for the top should be smeared with cream and for the night in the refrigerator. When the cake is "infused", decorate it with sugar icing and sprinkle with chopped biscuits or nuts. This Esterhazy has a delicate pattern of chocolate glaze on top. To do this, draw on the cake glaze ordinary circles, and then gently knife the glaze to the center. A spider web forms. Your miracle is ready! I hope that you liked my recipe and the cake of Esterhazy!
Servings: 4