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Get the full recipe here: https://www.dimitrasdishes.com/esterh... Ingredients For the Hazelnut Sponge Cake: 220g (1 ½ cups) toasted hazelnuts, finely ground ¼ cup bread crumbs 1 tablespoon flour 1 tablespoon cornstarch 1 teaspoon baking powder ¼ teaspoon salt 6 eggs, separated 1 cup granulated sugar For the German Buttercream: ½ pound unsalted butter, softened 1 1/2 cups pastry cream (from ½ batch), at room temperature ½ cup confectioner's sugar 2 teaspoons pure vanilla extract 1 ½ teaspoons pure almond extract ¼ teaspoon salt For the Apricot Soaking Syrup: ½ cup apricot jam ¼ cup very hot water For the Faux Fondant Icing: 3 cups confectioner's sugar ¼ cup milk, plus 2-3 tablespoons more if needed 1 tablespoon unsalted butter, melted 2 ounces bittersweet chocolate, melted For Garnish: ½ cup sliced almonds or chopped hazelnuts Instructions Step 1: Prepare the Hazelnut Sponge Cake Preheat oven to 325°F (160°C). Line a large baking sheet with parchment paper. In a bowl, combine ground hazelnuts, bread crumbs, flour, cornstarch, baking powder, and salt. Set aside. In a separate bowl, beat egg yolks with half of the sugar until pale and thick. In another clean bowl, whip the egg whites, gradually adding the remaining sugar, until stiff peaks form. Gently fold the egg yolk mixture into the whipped egg whites, followed by the dry ingredients. Spread the batter evenly onto the prepared baking sheet and bake for 15-18 minutes or until golden and springy to the touch. Let the cake cool completely, then cut into four equal layers. Step 2: Prepare the Apricot Soaking Syrup Heat apricot jam and hot water together until smooth. Brush each cake layer lightly with the syrup to add moisture and flavor. Step 3: Make the German Buttercream Beat the softened butter until light and fluffy. Gradually add the pastry cream and confectioner's sugar, mixing until smooth. Stir in the vanilla, almond extract, and salt. Spread a thin layer of apricot jam over each cake layer, followed by a layer of buttercream, stacking as you go. Leave the top layer uncovered. Step 4: Make the Faux Fondant & Decorate In a bowl, whisk together confectioner’s sugar, milk, and melted butter until smooth. Pour the fondant over the top of the cake and spread evenly. Drizzle melted chocolate in thin lines (see video), then use a toothpick or skewer to drag lines outward from the center to create a traditional Esterházy pattern. Press sliced almonds or chopped hazelnuts around the sides of the cake for garnish. Step 5: Chill & Serve Refrigerate the cake for at least 2 hours before slicing to allow the flavors to meld. Serve at room temperature for the best texture. Notes Make-Ahead Tip: The cake layers can be baked a day ahead and stored in an airtight container. Substitutions: If you prefer a less sweet version, reduce the amount of confectioner's sugar in the buttercream. Storage: Store leftovers in the refrigerator for up to 4 days. Authentic Touch: The signature chocolate web design is traditional but can be simplified with a dusting of confectioner's sugar. Music Used: Greek Sun Time (With Intro) ITEM ID: 66582698 By: tonyanthony Its All Greek ITEM ID: 84456733 By: LowNotes Official Facebook Page: / dimitrasdishes Instagram: / dimitras.dishes Pinterest: / dimitrasdis0637