food for thought

by michelle

esterházy schnitte

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For my Austrian father on the occasion of his 96th birthday, I decided to make him this slice. Named after Prince Paul III Anton Esterházy de Galántha (1786–1866), a diplomat of the Austrian Empire, it was invented in Budapest in the late 19th century and became one of the most famous cakes in the Austro-Hungarian Monarchy.


There are a few steps involved in making this slice. First the meringue. Line a jelly-­roll pan with baking paper and preheat your oven to 180ºC (350ºF). Combine 60g (2 0z) of ground almond meal, 70g (2½ oz) of hazelnut meal and ¼ of a cup of sifted confectioner’s sugar and set aside. Beat 5 large egg whites until soft peaks form. Slowly add ⅔ of a cup of white sugar and continue to beat until glossy. Fold in the nut mixture then spread the batter onto the pan and bake for 15-20 minutes until golden brown. Allow to cool. For the filling combine ¼ of a cup of milk with 2 tablespoons of cornstarch. Add another ¾ of a cup of milk and 2 large egg yolks. Heat gently while constantly whisking until the mixture is quite thick. Remove from the heat and transfer to another bowl and allow to cool until almost cold. While whisking (an electric mixer is good here), add small pieces of room temperature butter incorporating them one at a time until you have added ¾ of a cup of butter. Add 6 teaspoons of kirsch and mix well. For the glaze combine 1 cup of sifted confectioners sugar with 2 teaspoons of glucose or corn syrup and 5 teaspoons of hot water. Heat just until everything is well combined. To assemble cut the cake into 5 equal pieces. Lay the best piece down, spread with some apricot jam and then the glaze. To the remaining glaze add some dark chocolate and use this to make a pattern on the white glaze. Traditionally, this would be lines with a skewer pulled through them but I chose to go wild. Set this layer aside. Now lay down another piece and spread with approximately 3 tablespoons of buttercream. Lay a second piece on top and repeat until you have used the last piece. Finally lay the iced piece on top and spread the remaining buttercream around the outside edges. Toast some flaked almonds and press them into the sides. Chill for at least one hour before serving.


*adapted from this recipe on


Written by michelle picker

September 25, 2016 at 5:50 am

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