Hungarian Hazelnut and Chocolate Layer Cake (Eszterházy Torta)

Eszterházy Torta is one of Hungary’s most elegant traditional desserts. This luxurious layered cake combines thin hazelnut or walnut sponge layers with a smooth vanilla buttercream, creating a rich yet delicate texture in every slice.

The cake is especially recognizable by its beautiful white fondant glaze decorated with thin chocolate lines, creating the classic Eszterházy pattern.

Ingredients

For the Hazelnut Cake Layers

• 6 large egg whites
• 150 g (¾ cup) granulated sugar
• 180 g (1¾ cups) finely ground hazelnuts
• 40 g (⅓ cup) all-purpose flour
• 1 teaspoon vanilla extract
• Pinch of salt

For the Vanilla Buttercream

• 6 large egg yolks
• 120 g (½ cup + 2 tablespoons) granulated sugar
• 250 ml (1 cup) whole milk
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 250 g (1 cup + 2 tablespoons) unsalted butter, softened

For the Glaze

• 250 g (2 cups) powdered sugar
• 2–3 tablespoons warm water
• 1 teaspoon lemon juice
• 40 g (1½ oz) dark chocolate

Optional

• Chopped hazelnuts or almonds, for decorating the sides