Esterhazy protein-nut cakes

Today I want to share my experience of making thin airy cakes from proteins and nuts for a delicious Esterhazy cake . You can find various options for their preparation: based on hazelnuts, almonds or a mixture of both. Today I suggest you cook Esterhazy protein-nut cakes in a budget version - using walnuts. Take my word for it, it doesn't get any worse. You can cook the famous Austrian walnut dessert for the first time and, if you like it, you can safely continue baking a cake with more expensive ingredients. A step-by-step recipe with a photo will provide invaluable assistance to novice confectioners. 🙂

Ingredients:

• egg whites - 8 pcs.;
• sugar - 200 gr;
• walnuts - 180 gr;
• flour - 3 tablespoons;
• ground cinnamon - ½ tsp;
• salt - 1 pinch.

How to bake Esterhazy protein cakes with nuts

First of all, we need to grind the nuts roasted in a pan in a blender. In order not to get a paste, add 2 tbsp to them. sugar from the total. We achieve the finest possible grinding.

Mix ground nuts in a bowl with all dry products, except sugar.

Beat the chilled proteins with a mixer in a clean, dry bowl until stable peaks. Remember the squirrel flip test? I wrote about him when I told you how to bake cake layers Don't forget to run it. 🙂

Now, in several steps, we introduce sugar, pour it in small portions right under the beaters of a running mixer. The protein mass should thicken even more and acquire shine.

We introduce the dry mixture into whipped proteins in three stages. Gently mix only with a spatula, in extreme cases - with a spoon. Movements are only scooping up from the bottom to the top, we are not stirring the porridge. 🙂

As a result, we get a rather thick airy dough. The desired consistency is visible in the photo.

Parchment is better to take siliconized or already tested by you and time. From low-quality paper, cakes cannot be torn off even with teeth. Therefore, if you are not sure about the non-stick properties of your parchment, it is better to grease it with vegetable oil.

We cut out 6 squares and on each we draw a circle with a diameter of 23-24cm. You can use the bottom of a suitable baking dish, a plate or a pot lid.

Now a couple more important points: I spread the dough on paper just before baking. The rest is in the fridge. My oven allows you to bake two cakes at a time. So, I prepare 2 portions of dough on parchment and send them to bake. I spread the following portions on parchment immediately before placing in the oven.

We bake airy protein cakes in an oven preheated to 150 degrees for about 20 minutes until a light blush. Do not expect the dough to rise - this is not the case. Ready-made cakes from proteins with nuts are thin.

Remove them from the parchment immediately! This is the key to success, otherwise they can stick and break.

I calmly stack the baked Esterhazy cakes on top of each other. They don't stick to each other.

Here is the most important stage of preparation and completed. It remains only to prepare a delicious cream and turn Esterhazy's protein-nut cakes into an exquisite cake.