Esterhazy cake

Esterhazy cake

Ingredients

• Cakes:
• 220 g (5-6 eggs) protein
• 100 g nuts almonds / walnuts / hazelnuts
• 30 g Corn starch
• 40 g Erythritol
• A pinch of salt
• 1 tsp Lemon juice
• Butter cream:
• 400 ml Milk
• 3 pcs Yolk
• 30 g Corn starch
• 25 g Dry skim. milk
• Vanillin
• Sugarzam
• 100 g Ricotta

Directions

1. Dry the nuts in an oven preheated to 150 degrees. Cool and pulverize into fine crumbs in a blender.
2. combine proteins with salt and erythritol and begin to beat. When the whites beat a little tighter, there will be no large bubbles, pour in lemon juice. And keep whisking until steady peaks. You should get a dense meringue. Mix nuts and starch and add to the proteins in 2-3 stages, kneading with a spatula.
3. Draw 4 circles of 16 cm on parchment. I baked simultaneously on 2 baking trays, put the dough in circles and smooth out the bake in an oven preheated to 165-170 degrees for 15 minutes, until lightly browned.
4. Combine all ingredients except ricotta in a saucepan.
5. boil over medium heat until thickened, stirring constantly so that there are no lumps. You will get a thick cream. Cool and put in the refrigerator.
6. Mix chilled cream with ricotta and start assembling.
7. Assembly: we collect in a sliding ring with acetate film. Put the cake, coat with 2-3 tbsp. l. cream, cover with another cake, repeat ▫️ if you wish, you can add almond petals / ground nuts to the layer the last layer is cream. We put it in the refrigerator for at least 5 hours. For decoration, walk with a spatula on the sides and top. Sprinkle the sides with almond petals.
8. Melt 15g of chocolate, apply from a pastry bag in a spiral to the top of the cake; walk with a toothpick from the center to the edges to get a pattern - "cobweb".
9. Bon Appetit!