Hazelnut Esterházy

If you are a fan of hazelnut flavor, this cake is for you. It is also a delicious treat for gluten-free diet followers. This recipe yields six 1/6″ thin round 9″d or square 8″ by 8″ sponges (125g of batter per layer). The cake is 2″ high when assembled.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 325F/165C.

Step 2

Mix egg whites and sugar in a bowl of a stand mixer. Immerse it into hot water (bain-marie) and slowly whisk egg whites until sugar dissolves and the temperature is about 105F.

Step 3

Whip a medium-stiff meringue.

Step 4

Mix confectioners powdered sugar and hazelnuts and process to make flour. Fold it into a meringue.

Step 5

Draw six 9" circles or 8x8" squares on parchment paper and line baking sheets. Spread 125g of batter per portion and bake for 20 minutes.

Step 6

Let sponges cool to room temperature. Carefully peel off the parchment paper.

Step 7

Mix the first five ingredients and cook a thick pastry cream. Let it cool to room temperature.

Step 8

Whip room temperature butter, praline, and pastry cream. Add cognac and whip.

Step 9

Mix all ingredients and whip. If too thick, add water, 1/2 tsp at a time.

Step 10

Alternate meringues and cream, making cream layers 1/6" thick, the same as meringues.

Step 11

Spread apricot confiture on top of the last meringue.

Step 12

Spread icing on top of apricot confiture.

Step 13

Melt chocolate and pipe a spiral or circles. Create the desired pattern.

Step 14

Press cocoa nibs into the sides of the cake. Refrigerate for 6 hours before serving.

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