Esterházy Torte

Instructions

1. Prepare the meringue layers
   Preheat the oven to 150°C (300°F). Draw five 20cm (8-inch) circles on parchment paper and place on baking sheets. Beat egg whites until foamy, then gradually add sugar until stiff, glossy peaks form. Gently fold in ground almonds, flour, and vanilla extract.
2. Bake the layers
   Divide the meringue mixture evenly among the five circles, spreading to the edges to create thin, even layers. Bake for 15-20 minutes until light golden. Allow to cool completely on the parchment paper.
3. Make the buttercream
   In a saucepan, whisk egg yolks with sugar until pale. Gradually add milk while whisking constantly. Cook over medium heat, stirring continuously until mixture thickens enough to coat the back of a spoon (do not boil). Remove from heat and let cool completely.
4. Finish the buttercream
   Beat softened butter until fluffy. Gradually add the cooled egg custard, beating until smooth and creamy. Melt white chocolate over a double boiler, let cool slightly, then fold into the buttercream.
5. Assemble the torte
   Place one meringue layer on a serving plate. Spread with a thin layer of apricot jam, then cover with buttercream. Repeat with remaining layers, finishing with buttercream on top and sides. Reserve about 3 tablespoons of buttercream for final decoration.
6. Decorate the sides
   Press sliced almonds onto the sides of the cake. Refrigerate for 30 minutes to set the buttercream.
7. Create the classic pattern
   Melt dark chocolate and place in a small piping bag. Create the classic Esterházy pattern by piping thin lines of chocolate across the top of the cake, then drag a toothpick perpendicular through the lines to create the distinctive web-like pattern.
8. Chill and serve
   Refrigerate the torte for at least 4 hours or overnight to allow flavors to meld. Remove from refrigerator 30 minutes before serving to allow cake to come to room temperature for the best flavor and texture.