Flourless Esterházy Cake

Method

1. Take 100 ml from the 300 ml of whole milk. Add 20 g of cornstarch and mix well. Stir in 150 g of sweetened condensed milk. Add the seeds from ½ a vanilla bean and mix well. Pour the mixture into the 8 egg yolks and whisk well. Add the remaining milk to the mixture. Mix well and strain the mixture. Cook the mixture until thickened. Cover the custard and leave it to cool. Let’s prepare the almond meringue layers.
   ▶ watch in the video (0:38)
2. Add 10 g of cornstarch to 200 g of finely ground almonds with skins. This amount is enough to make 6 meringue layers. Start whipping the 8 egg whites. Gradually add 200 g of fine granulated sugar. Whip until the meringue is thick and glossy. Fold the almond mixture into the meringue in two batches. Grease a 19 cm cake ring with oil. Divide the batter into 6 even layers. Bake at 190°C for approximately 6–7 minutes.
   ▶ watch in the video (2:50)
3. The baked layers should be slightly soft but not sticky. Let’s finish the vanilla cream. Whip 250 g of room-temperature butter until light and fluffy. Gradually beat the cooled vanilla custard into the butter. Now we can assemble the cake. Spread a layer of cream evenly over each meringue layer. Continue layering until all 6 layers are assembled. Place the final layer with the bottom side facing up.
   ▶ watch in the video (6:05)
4. Cover the top and sides of the cake with the remaining cream. Chill the cake for at least 1 hour to allow it to set. Let’s prepare the chocolate glaze. Pour 35 ml of hot heavy cream over 90 g of white chocolate. Let the chocolate soften, then stir until smooth. Melt 10 g of dark chocolate over a water bath. Let’s prepare the apricot layer. Spread 2 tablespoons of apricot jam evenly over the top of the cake.
   ▶ watch in the video (8:53)
5. Cool the chocolate glaze to 30–35°C before using. Create the traditional Esterházy pattern with the dark chocolate. Let’s decorate the sides of the cake. Toast 40 g of hazelnuts, remove the skins and grate them into shavings. Coat the sides of the cake with the hazelnut shavings. Chill the finished cake until set. And then it’s time to taste! Wishing you happy baking and many wonderful sweet moments!
   ▶ watch in the video (10:57)