Esterházy Torte

Ingredients · 8 servings

• 500 gAlmond meringue, baked into 5 thin rounds
• 450 gButtercream, softened
• 180 gFondant, ready to melt
• 120 gApricot jam, smooth
• 20 mlWater, warm

Equipment

stovetop, refrigerator, cake plate, small saucepan, offset spatula, pastry brush, piping bag, skewer, knife, spoon, fine sieve, small bowl

Instructions

1. 1
   Mise En Place

   Gather the almond meringue, buttercream, fondant, apricot jam, water, a scale, cake plate, saucepan, spatula, brush, piping bag, skewer, and knife. · 5 min

   What to look for: All ingredients are measured and tools are within reach.

2. 2
   Warm Jam

   Warm the apricot jam with 10 g water over low heat until fluid, then strain if needed for a smooth glaze. · 5 min

   What to look for: The jam flows easily from the spoon and looks glossy.

3. 3
   Start Layering

   Place 1 almond meringue round on the cake plate and spread a thin, even layer of buttercream to the edge. · 5 min

   What to look for: The first layer is flat with buttercream reaching the edge.

4. 4
   Build Torte

   Repeat with the remaining almond meringue and buttercream, keeping the sides straight and reserving a little cream for the rim. · 7 min

   What to look for: The torte stands level with visible thin layers.

5. 5
   Seal Top

   Brush the top with warm apricot jam, letting it seal the meringue before the fondant goes on. · 3 min

   What to look for: The top has a thin amber sheen with no dry spots.

6. 6
   Melt Fondant

   Melt the fondant with 10 g warm water over very low heat until pourable but not hot, about body temperature. · 4 min

   What to look for: The fondant is smooth, shiny, and pours in a slow ribbon.

7. 7
   Glaze Surface

   Pour the fondant over the jammed top and guide it quickly with the spatula into a smooth white cap. · 3 min

   What to look for: The fondant covers the top evenly before it begins to set.

8. 8
   Feather Icing

   Pipe fine lines of apricot jam over the soft fondant, then drag a skewer across them in alternating directions for feathers. · 4 min

   What to look for: The surface shows a neat feathered pattern across the fondant.

9. 9
   Chill Torte

   Chill the torte until the buttercream firms and the fondant sets cleanly for neat slices. · 1 h

   What to look for: The torte feels firm and the icing no longer sticks to a fingertip.

10. 10
    Serve Slices

    Slice the torte with a warm knife and serve small portions while cool for crisp meringue and creamy layers. · 4 min

    What to look for: Each slice shows distinct almond meringue and buttercream layers.