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Esterhazy Torte for Daring Bakers January Challenge Recipe

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Esterhazy Torte for Daring Bakers January Challenge
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Ingredients

  • HAZELNUT
  • SPONGE LAYERS
  • 12
  • large egg whites
  • 1
  • cup plus 1 tablespoon (9 oz) (250 gm) caster (superfine) sugar
  • 2
  • tablespoons (2/3 oz) (20 gm) vanilla sugar
  • 2½
  • cups (9 oz) (250 gm) ground hazelnuts
  • 2/3
  • cup (2¾ oz) (80 gm) plain (all purpose) flour
  • HAZELNUT
  • CREAM
  • 12
  • large egg yolks
  • 1
  • cup plus 1 tablespoon (9 oz) (250 gm) caster (superfine) sugar
  • 2
  • tablespoons (2/3 oz) (20 gm) vanilla sugar
  • 1
  • 1/3 cups (10½ oz) (300 gm) butter at room temperature
  • 1½
  • cups (5-1/3 oz)(150 gm) toasted ground hazelnuts
  • APRICOT JAM GLAZE
  • around 3 tablespoons (45 ml) (1-2/3 oz) (45 gm) apricot jam
  • 1 teaspoon (5 ml) water
  • WHITE ICING
  • 2½ to 3¼ cups (10-2/3 to 14 oz) (300-400 gm) icing (powdered) (confectioners')
  • sugar
  • 2 teaspoons (10 ml) sunflower oil
  • 3-4 teaspoons (15-20 ml) lemon juice
  • around 4 tablespoons (60 ml) hot water
  • CHOCOLATE DECORATION
  • ¼ cup (1¾ oz) (50 gm) dark chocolate
  • 1 teaspoon (5 ml) oil
  • ¾ cup (3½ oz) (100 gm) roughly chopped hazelnuts

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 168g
Calories 375  
Calories from Fat 254 68%
Total Fat 28.55g 36%
Saturated Fat 8.79g 35%
Trans Fat 0.12g  
Cholesterol 245mg 82%
Sodium 120mg 5%
Potassium 255mg 7%
Total Carbs 22.01g 6%
Dietary Fiber 0.7g 2%
Sugars 18.18g 12%
Protein 9.2g 15%
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