Esterházy Torta is a Hungarian walnut cream cake. This coffeehouse dessert was made famous during the late 19th-century heyday of the Austro-Hungarian Empire and named after the Hungarian nobleman and diplomat, Paul III Anton, Prince Esterházy (1786-1866), member of the very rich and powerful Esterházy family. (The name of the Budapest baker has been forgotten, unfortunately.) Our version of this classic Hungarian torta is pure elegance—beautiful, delicate, and delicious. It’s made up of thin, soft layers of toasted walnut cake, filled with a luscious fresh vanilla and toasted walnut pastry cream, and topped with a glaze in a distinctive design resembling the traditional French Napoleon pastry. The Esterházy could end up being your hallmark dessert, the perfect finish to an inspired meal. We suggest serving it in individual appropriate portions or cut into small, dainty squares, reminiscent of traditional petits fours. Please store this cake in the refrigerature; but like all our cakes, enjoy at room temperature for ideal texture and maximum flavor.
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