Authentic Esterházy torta Recipe Budapest, Hungary

The Esterházy torta consists of dacquoise layers sandwiched with vanilla-flavored buttercream, which is spiked with either cherry brandy, rum, or cognac. The first step when making dacquoise layers is to whip the egg whites with sugar to get the meringue into which ground almonds or other kinds of nuts, most notably walnuts and hazelnuts, are folded. The buttercream is made with eggs, milk, sugar, vanilla, butter, and either cherry brandy or cognac. The top of the assembled cake is spread with apricot jam which is loosened with either water or some form of alcohol, most commonly rum. After the apricot layer comes the icing of chocolate-striped white fondant. Additionally, the sides of the cake are covered in either ground or slivered nuts.