![\"esterhazy10\"](\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2015\/01\/esterhazy10.jpg\")
<\/a><\/p>\nFor the month of January Jelena from A Kingdom for a Cake<\/a> invited us to start this year with a dreamy celebration cake. She challenged us to make the Esterhazy cake a.k.a the Hungarian dream. What better way to start the year than with a sweet dream?<\/em><\/p>\n <\/p>\n I struggle to find the right words to describe this to you. \u00a0The dacquoise layers are thin and spongy. \u00a0The filling is dangerously luscious. \u00a0When layered together into a tower of sweetness, frosted with a thin white icing and encrusted with toasted hazelnuts it becomes truly amazing. \u00a0It’s so good, y’all. \u00a0Just. So. Good.<\/p>\n I made this cake over 2 days, which is what Jelena said to do and I’d recommend you do as well. \u00a0It could be done in a day if you started in the morning, though. \u00a0I made both the cakes and the filling on the first day and assembled it on the next. \u00a0I left the cakes at room temperature (uncovered) and the filling I refrigerated overnight. \u00a0The next day I let it come to room temperature, and then whipped it up before using it.<\/p>\n The original recipe makes a 10 inch torte with 4 layers. \u00a0I halved the recipe mainly because it calls for almost 5 cups of ground hazelnuts and I didn’t have enough. \u00a0But this 4 inch darling is the perfect size when you’re not making this for a crowd but just for few people. \u00a0A halved recipe yielded 9 4-inch layers. \u00a0I originally intended to use them all, but after stacking up 6 I thought it was tall enough. \u00a0I also wouldn’t have had quite enough filling for 3 more layers. \u00a0The recipe below is halved, so double it to make a larger cake. \u00a0The layers will need longer to bake as well, about 15 minutes.<\/p>\n Whenever I make something like this I wonder why I don’t do it more often! \u00a0It’s time consuming for sure, but it is so fun to see the different components come together. \u00a0And the rewards are great.<\/p>\n Begin with the cake layers.<\/p>\n Layer with the hazelnut filling. \u00a0Try your best to make it level.<\/p>\n Leave the top layer unfrosted.<\/p>\n Top with parchment and a heavy book and refrigerate for at least 1 hour.<\/p>\n Frost the outside, keeping things as even as you can. \u00a0Chill again for about 30 minutes.<\/p>\n Prepare the chocolate and then the white icing. \u00a0Pour the icing on top and even it out. \u00a0Let the excess drip down the sides.<\/p>\n Draw three circles with the chocolate on the wet icing and use a skewer to make a web design.<\/p>\n Even out the white icing on the sides (it doesn’t need to cover completely) then press the reserved hazelnuts onto the sides of the cake.<\/p>\n Refrigerate for at least an hour before slicing and serving.<\/p>\n Thanks, Jelena, for such a lovely and delicious challenge! \u00a0This is definitely something I’ll be breaking out to impress guests soon.<\/p>\n<\/a> <\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a> <\/a><\/p>\n<\/a> <\/a><\/p>\n<\/a> <\/a><\/h3>\n<\/h3>\n
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