- 100 g Egg Yolk
- 300 g Egg Whites
- 425 g Sugar
- 475g Almonds
- 50 g Flour
- 3 g Ground Cinnamon
- 625 g Cream
- 250g White Chocolate
- 75 g Trimoline
- 375 g Almond pralines
- 200 g Milk Chocolate
- 125 g Dark Chocolate
- 150 g Butter
- Preheat the oven to 210° C.
- To make the sponge base: Whip the egg whites with sugar until stiff, then mix in the flour, ground almond and ground cinnamon.
- Place the mix on silicone baking paper and cook in a pre-heated oven at 210° C.
- To make the ganache: Heat the cream with trimoline (invert syrup) to 90° C; pour on to the combined milk chocolate, dark chocolate and almond praline. When the ganache has cooled to 40° C, add the butter and mix to a smooth consistency using a blender.
- To make the almond cream: Heat the milk, cream, sugar and egg yolk to 84° C; add the soaked gelatine sheets. Then pour onto the white chocolate and mix using a blender. Finally, stir in the ground, roasted almonds, place in a fridge and use the following day.
- To finish off the Esterhazy Cake: When the sponge bases are cool, spread the ganache evenly onto the layers.
- To serve, decorate tastefully with the cold almond cream. For and extra touch, why not add white chocolate layers, crispy wafers or glace cherries.
- 460 g Butter
- 2 Eggs
- 170 g Sugar
- 574 g Flour
- 15 g Rosemary
- 15 g Salt
- 16 g Vanilla Aroma
- Cut up the butter (preferably chilled) into small cubes and place in a mixing bowl.
- Add the icing sugar and other ingredients.
- Roll together until the pastry is a uniform consistency.
- Once the pastry forms, stop rolling otherwise the butter will become very soft and when baking, the biscuit will spread out.
- Roll the finished pastry into cylinders and place into the fridge to chill.
- After cooling, brush with egg white very thinly and roll in granulated sugar.
- Cut the pastry into approx. 1 cm pieces and place on a baking sheet covered with baking paper.
- Cook at 200 °C until golden brown.