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Esterhazy recipe

Masha, my eldest daughter, is twenty and she is great at cooking. I try not to interfere when she buzzes in the kitchen, but sometimes the mother’s “better, more correct, faster” gets out.

And this leads to controversy.

It so happened that the range of our culinary passions is different, and I never cook dishes that Masha makes and vice versa. So it was until recently. Until Masha decided to encroach on the holy of holies — Esterhazy cake.

Masha managed to make it so that only the appearance said that it was Esterhazy.

It tasted completely different, a divinely delicious cake, not known to us.

There was only one difference in preparing a cake: I bake one large cake and then cut it across into three cake layers (the inner cake is always moist and soft), and Masha baked five shortcakes, spreading dough in thin layers on circles cut from parchment. As a result, her every crust was crispy, dry and crumbly.

This was decisive.

Esterhazy melted in the mouth, gently crunching nut dough.

What do you need:

  • 6 proteins
  • 200 g sugar
  • 1-2 drops of lemon juice
  • 200 g almonds
  • butter for lubrication
  • 6 yolks
  • 80 g sugar
  • 250 ml of milk
  • 1 bag of vanilla sugar
  • 25 g potato starch
  • 220 g butter
  • 350 g icing sugar
  • 1/4 part of one protein
  • 1 lemon juice
  • 1-2 tbsp. l cocoa powder
  • some almond petals for sprinkling cake
  • some boiled water

What to do:

Almonds pour hot water for 10 minutes and peel. Cool and dry well.

Grind to the state of small grains in the mixer.

Squirrels shake so that the mixer began to remain characteristic trail.

Continuing to beat, add 1 tablespoon of all the sugar and beat until hard peaks.

Add lemon juice and gradually add ground almonds, kneading it from bottom to top with a silicone spatula.

Heat the oven to 180 degrees.

Grease a baking dish with a diameter of 26 cm with oil and put the dough into it.

Bake 40 minutes.

If you decide on five shortcakes, cut out five circles with a diameter of 26 cm from parchment. Apply dough on each thin layer and bake at 180 degrees for 10-15 minutes.

Cakes should light brown.

Cool the finished cakes slightly and still warm, carefully separate them from the parchment.

Now prepare the cream. All the ingredients are mixed in a bowl and put, continuing to stir in a water bath. Beat until fluffy air mass is obtained.

To cool.

The softened butter beat up.

Continuing to beat, gently pour a thin stream of egg-milk mixture.

Prepare the icing: mix the protein, powdered sugar and lemon juice. If the frosting is thick, add some water. If watery, still powder.

In order not to be mistaken, it is better to add liquid to the powder gradually, continuously kneading. Separate one third of the glaze and add cocoa powder to it.

Stir well.

Cooled cakes smear cream. Apply white icing on the top cake. Then, using a small envelope, made of plain paper, apply a spiral, starting from the middle and to the edges of the upper cake.

Use a toothpick to draw lines, dividing the cake into segments.

Smear the sides of the cake with cream and sprinkle with almond petals.

Ready cake to put in the fridge.

Natasha Skvortsova:
“I have four children and, of course, most of the time I spend in the kitchen.

I perceive any information from the point of view of its application to cooking.

When I meet a new person, I look into his eyes and try to guess what he eats for breakfast and what his lunch consists of.

Very often, according to eating habits, you can make a psychological portrait of a person. I do not have branded recipes.

I cook so many and varied that there is no need to repeat the same dish several times.

I like to experiment.

If something touches me in a dish, I take it as an idea as a basis and develop it. I do not like the phrase «author’s cuisine.»

All the basic culinary techniques invented before us. You can only change something, customize for yourself, to your tastes.

I can stand at the stove all day and get an incredible thrill from it.

I like to watch the soup gurgle in a saucepan and the clear broth overflows with amber bubbles. I love the smell of fried onions and garlic.

I like the warm softness of yeast dough and the flavor of cherry pie with cardamom.

If it were possible, I would live in the kitchen. ”

Learning to cook with Natasha Skvortsova

Pasta with pesto sauce

Our family is quite Italian. First, a lot of children.

Secondly, the cult of pasta. We eat them every day: boiled, fried, sour, sweet, spicy, with sauce and without.

See below.

Yeast dough

Never be afraid to cook a new dish and do not tell yourself: this will not work for me. Fear in any business is a bad helper, and especially in the kitchen.

See below.

Millet porridge pancakes

I remember what pancakes my grandmother used to make in the village: huge, fluffy, spongy. As grandma did, I do not know. Then, little, it never crossed my mind to ask.

See below.

Dishes from frozen fish

As from frozen fish of dubious gastronomic merit, to prepare dishes that are excellent in all respects is the personal experience of Natasha Skvortsova.

See below.

Meringue

Meringue is very easy to prepare, although at first glance it may seem difficult.

I myself thought so for a long time, until I started doing it.

See below.

Idea for a holiday: eclairs

Even the most expensive eclairs bought in famous pastry shops will never be compared with homemade eclairs.

March 8 is a great occasion to bake eclairs.

See below.

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