Hungarian Esterházy Torte (Eszterházy Torta)

The Hungarian Esterházy Torte is one of the country’s most iconic desserts, celebrated for its elegant spiderweb icing, delicate walnut-almond sponge layers, and silky vanilla buttercream. Originally created in the 19th century and named after Prince Pál Antal Esterházy, this luxurious cake is a centerpiece for holidays, birthdays, and special occasions across Hungary.

Prep Time: 1 hour 15 minutes
Bake Time: 15 minutes
Chilling Time: 4 hours
Total Time: 5 hours 30 minutes
Servings: 12
Cuisine: Hungarian
Difficulty: Advanced


Why You’ll Love This Recipe

  • Authentic Hungarian bakery-style dessert
  • Beautiful signature spiderweb decoration
  • Rich yet delicate nutty flavor
  • Perfect for celebrations
  • Make-ahead friendly

Ingredients

For the Cake Layers

  • 8 large egg whites
  • 200 g (1 cup) granulated sugar
  • 250 g (2½ cups) finely ground walnuts (or half walnuts, half almonds)
  • 40 g (⅓ cup) all-purpose flour
  • 1 teaspoon vanilla extract
  • Pinch of salt

For the Vanilla Buttercream

  • 8 egg yolks
  • 150 g (¾ cup) sugar
  • 300 ml (1¼ cups) whole milk
  • 40 g (3 tbsp) cornstarch
  • 1 teaspoon vanilla extract
  • 250 g (1 cup) unsalted butter, softened

Decoration

  • 150 g white chocolate
  • 40 g dark chocolate
  • 120 g chopped toasted hazelnuts or walnuts
  • Whole hazelnuts (optional)

Kitchen Equipment

  • Two mixing bowls
  • Electric mixer
  • Offset spatula
  • Piping bag
  • Baking trays
  • Parchment paper
  • 20 cm (8-inch) cake template

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