Hungarian Esterhazy Nut Torte
- For the nut layers
- 125 grams
- 130 grams
- ¼ teaspoon
- For garnish
- 100 grams
For garnish, toast almonds in a dry frying pan until golden and let cool.
Preheat oven to 210°C (approximately 410°F). Line a baking sheet with parchment paper.
For the nut layers, beat egg whites with half the sugar until stiff and sprinkle with remaining sugar.
Mix nuts and cinnamon and fold into the egg whites. Spread nut mixture on baking sheet about 3 mm (approximately 1/8 inch) thick, bake 7-10 minutes and immediately cut into equally wide strips. Cool nut strips completely.
For the buttercream, prepare hot and cold water baths. Beat yolks with egg and 50 grams sugar over warm water bath, then set over cold water bath. Beat butter with remaining sugar until fluffy, stir into egg mixture and add cherry brandy as desired.
Cool buttercream and spread over nut strips. Stack strips, spread buttercream around sides and refrigerate torte.
For the glaze, puree apricot jam with water and spread over torte.
For the icing, beat powdered sugar with egg white until smooth. Stir in cherry brandy as needed to achieve spreading consistency. Set aside 2 tablespoons icing. Spread remaining icing over torte.
Mix reserved icing with cocoa. Immediately make 5 to 6 lines with cocoa icing over top of torte and draw a knife or kebab stick through cocoa lines to create marbled pattern as desired.
For garnish, sprinkle sides of torte with toasted almonds and refrigerate until serving. Cut torte into pieces to serve.