Esterhazy Torteesterhazyschnittenalmond Meringue Slices Recipes

Steps:

• To make the nut layers: Position a rack in the center of the oven and pre-heat to 350º F. Butter a 17 x 11 inch jelly-roll pan; line the bottom and sides with parchment paper. [Cut slashes in the corners of the paper to help them fold neatly.].
• In a food processor fitted with the metal blade, process the hazelnuts, almonds, and confectioners' sugar until the nuts are finely chopped. [Or buy ground nuts.] In a large grease-free bowl, whip the egg whites until soft peaks form. Gradually add the granulated sugar and whip until stiff, shiny peaks form. Fold in the nuts.
• Spread the batter evenly in the prepared jelly-roll pan. Bake until golden brown, about 20 minutes. Unmold the cake onto a cutting board, peal off the parchment paper, and cool completely. The, trim the edges to even out, and cut the cake vertically into six 2 ¾ -inch-wide strips.
• Buttercream filling: Heat ¼ cup of the milk in a heavy-bottomed saucepan. Add the cornstarch and whisk to dissolve. Whisk in the sugar, then the egg yolks. Add the remaining ¾ cup of milk and whisk over medium heat until very thick. Remove form the heat and transfer to a bowl set in a larger bowl of ice water; stir and cool. Using a hand-held electric mixer, add the butter, one tablespoon at a time, then add the kirsch.
• Faux Fondant Icing: Combine all the ingredients in a small sauce pan; stir over low heat until the glaze is barely warm, 92º to 95ºF. Use immediately.
• Assembly: Place the best-looking nut layer on a wire rack, smooth side up. Spread this layer with warm apricot jam and let stand for about 15 minutes. Pour warm fondant icing over the jam letting any excess drip over the sides. Pipe four thin line of chocolate about ¾ inch apart along the entire length of the icing. To make a feathered effect, at one-inch intervals, draw a wooden toothpick in straight line perpendicular to the long lines of chocolate. Let stand until the icing and chocolate are firm.
• Meanwhile, place 1 nut layer on a cutting board; spread it with about 3 tablespoons of the buttercream. Repeat with the remaining layers, ending with the buttercream. Spread the remaining buttercream around the sides of the cake. Press sliced almonds onto the sides. Top with the iced layer. Refrigerate uncovered for at least one hour prior to slicing.

Steps:

• Preheat the oven to 350°F.
• Grease and flour 3 baking trays, or line them with baking paper, and mark each with an 8" circle.
• Place ground almonds, superfine sugar and cornstarch in a small bowl, mix together, and set aside.
• Using an electric mixer, beat the egg whites in a small bowl until they form soft peaks.
• Gradually add the extra superfine sugar, and continue beating until the mixture resembles uncooked meringue.
• Carefully fold the almond mixture, that was set aside, into the meringue.
• Spread meringue mixture on to each of the 3 trays inside the marked circles, or use a piping bag with a 1/2" nozzle to pipe a spiral within each circle.
• Place two of the trays on the centre shelf of the oven and the third on the shelf below.
• Bake for 25 minutes or until meringue is a pale, golden colour- if necessary move the bottom tray to the centre shelf and cook a further 5 minutes.
• Allow the trays to cool on wire racks for 10 minutes before loosening the meringues with a large spatula- do not remove meringues from trays until they have completely cooled.
• For the coffee butter cream- bring the sugar and water to the boil in a small pan, then reduce heat and simmer until the syrup thickens.
• Remove from heat and add the coffee essence, and stir briefly to combine.
• Place the egg yolks in a medium bowl and, beating continuously with an electric mixer, add the coffee syrup.
• While continuing to beat, add the butter, 1 tablespoon at a time, until it is all amalgamated.
• Taste, and add more coffee essence if desired.
• Cool the butter cream in the refrigerator until it reaches spreading consistency.
• To assemble the torte, place one meringue layer on a serving platter and spread with some butter cream.
• Place second meringue on top, spread with butter cream, and repeat with the third meringue.
• Cover the top of torte, and the side, with remaining butter cream.
• Sprinkle toasted almond flakes all over, to decorate, then place in refrigerator until 10 to 15 minutes before serving time, preferably overnight.
• Dust top with powdered sugar to serve.