OHNE MEHL! Der zarteste Esterházy-Kuchen, den ich seit Jahren gebacken habe!

NO FLOUR! The most delicate Esterházy cake I've baked in years! Today we're baking the legendary Esterházy cake – the one with the thin layers of nuts, the delicate vanilla cream, and the characteristic chocolate lattice. This cake has a rich history, but I'll show you a clean, modern version that you can easily recreate at home – no complicated techniques required and no fear of things going wrong. So, if you enjoy classic European desserts, stay tuned and let's bake together! Esterházy cake (approx. 19 cm diameter, approx. 6 cm height, approx. 1.2 kg weight). 00:16 ✅ CREAM VERSION (Step 1): 6 egg yolks (medium-sized eggs). 15 g cornstarch. 10 g vanilla sugar. 150 g condensed milk. Stir until smooth. 100 g cream (33–36%). 200g of milk. Mix well. Cook over medium heat, stirring constantly, until creamy. Cover with cling film. Allow the cream to cool to room temperature. 02:04 ✅ PEANUT CAKE: 6 egg whites (medium-sized eggs). Beat the egg whites until they are at room temperature. 150 g sugar. Add gradually in small portions. Beat the mixture on the highest setting until it is fluffy and glossy. 150 g almond flour. 8 g cornstarch. Mix until smooth. Gently fold the dry ingredients into the egg white mixture using a spatula, ensuring they don't separate. Cut out 18 cm diameter circles (6 walnut cakes in total). Use a non-stick baking mat or baking paper. Bake in a preheated oven at 190 °C for approximately 5–6 minutes (guideline: the cakes should feel slightly soft when pressed and not sticky). I baked two cakes one after the other. 05:23 ✅ CURD CREAM (Step 2): 250 g butter (room temperature). Whisk for 3-5 minutes until the mixture is white and voluminous. Gradually stir in the vanilla cream until a smooth mixture is formed. 06:25 ✅ ASSEMBLE: Place the cake in a ring. Layer cake and cream alternately. Cover with cling film. Refrigerate the cake for at least 12 hours. Spread a thin layer of cream on the sides of the cake. Spread the top with about 2 tablespoons of apricot jam. 07:51 ✅ GLAZE: 90g white chocolate. 30 g whipped cream (33–36%). Melt in the microwave or over a water bath. Stir until a homogeneous emulsion is formed. Spread the chocolate glaze over the top of the cake. Form a "spider web" from 10 g of dark chocolate. Sprinkle with approximately 40g of flaked almonds. This is what our Esterházy cake looks like – delicate, harmonious, with a subtle almond flavor and a beautiful cut. Once cooled, it's exactly as a classic Esterházy should be: soft, layered, and elegant. If you enjoyed the recipe, give us a like and let us know in the comments if you've ever baked an Esterházy before and if you have any questions. Subscribe to the channel for many more foolproof, delicious, and beautiful desserts. Thanks for baking along – see you in the next video! 💛 _________________________________________ My friends, if you enjoyed this video, you can help develop the channel: 📢 Share the recipe with your friends and leave a comment. I'll be happy! Thank you so much. Subscribe to my YouTube channel so you don't miss any new videos. @leckermitsophiemayer Already subscribed?! 🔔 Press the call button to be notified about new videos. _________________________________________ “Production Music courtesy of Epidemic Sound”. _________________________________________ #recipes #cakes #delicious_with_sophie_mayer