🍰 Gluten-Free Eszterházy Torta | Elegant Hungarian Dessert Recipe

almond flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is gluten-free and less expensive.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

dark chocolate

🥗Healthier: dark chocolate with stevia

💰Cheaper: semi-sweet chocolate

Stevia reduces sugar content.

apricot jam

🥗Healthier: fruit puree

💰Cheaper: peach jam

Fruit puree is lower in sugar.

Wipe down your mixing bowl and whisk with vinegar to remove grease.

Separate 8 eggs, placing only the whites in the mixing bowl.

Whip the egg whites on high speed, gradually adding sugar until stiff peaks form.

Gently fold in ground walnuts and corn starch without deflating the egg whites.

Line a baking sheet with parchment paper and draw 5 circles (20 cm diameter) on it.

Spread the meringue over the parchment paper using the circles as guides to create 5 sponges.

Bake the sponges at 200°C for 10 to 12 minutes until lightly browned.

Let the sponges cool before gently prying them off the parchment paper with a spatula.

Clean up the edges of the sponges for uniformity.

To make the buttercream, whisk egg yolks with castor sugar and vanilla.

Add half of the milk and corn starch, whisking to combine.

In a saucepan, warm the remaining milk until just before boiling.

Slowly pour hot milk into the yolk mixture while whisking to temper the eggs.

Pour the custard back into the saucepan with the hot milk, whisking continuously.

Lower the heat and stir until the cream thickens, then remove from heat and cool for 8 minutes.

Cover the cream with cling film directly on top to prevent a crust from forming.

Once cooled, whip the cream with softened butter to make buttercream and transfer to a piping bag.

Place the first sponge in an adjustable mold and add a layer of buttercream.

Continue layering sponge and buttercream until the fifth sponge is on top.

Refrigerate the cake for 3 hours to set the buttercream.

Warm the apricot jam to make it spreadable and spread it over the last sponge.

To make poured fondant, whisk pasteurized egg whites over a double boiler for 4 minutes while heating.

Stir in vanilla and icing sugar to create a thin royal icing.

Melt 20 g of chocolate with 1 tsp of coconut oil and pour into a piping bag.

Pour the fondant over the cake and smooth it with an offset spatula.

Drizzle a swirl pattern with the melted chocolate on top of the cake.

Using a toothpick, drag lines from the center outward and then from the edge inward for decoration.

Apply a smooth layer of buttercream to the sides of the cake to help almond flakes adhere.

Press almond flakes against the sides of the cake and garnish with walnuts or piped whipped cream if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens