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Esterhazy Torte

Esterházy torte, also known as esterhazyschnitten, is a commonly served Hungarian dessert cake. It is named after Prince Esterházy, an Austro-Hungarian diplomat. It is a layered dessert consisting of four to five alternate layers of butter cream and cake. Over the years, the dessert has become one of the most popular desserts in other European countries including Germany and Austria.


This torte cake was first made during the 19th century.

Ingredients and Preparation

Sponge Cake: eggs yolks, sugar, ground almonds, flour, egg whites, and lemon or vanilla. The egg yolks and sugar, flour and ground almonds are added, egg whites and lemon juice or vanilla are then added and mixed gently.

Chocolate Butter cream: melted semisweet chocolate, softened unsalted butter, egg whites, and sugar. The sugar is beaten with egg whites in a pan, heated and whisked till the formation of stiff peaks. Semisweet melted chocolate is added into softened unsalted butter, and mixed with already prepared egg whites.

Apricot Glaze: melted apricot jam mixed with hot water and strained.

Easy Fondant Icing: confectioner’s sugar, water, and light corn syrup are stir mixed at slow heat to dissolve sugar.

Garnish: melted semisweet chocolate mixed with vegetable oil, and sliced toasted or untoasted almonds.

One layer of sponge cake is made and chocolate butter cream applied on it. The same thing is done twice and the last layer of sponge cake is put on top. Transfer it to the refrigerator for setting. After setting, take it out from the refrigerator and apply apricot glaze on the top. Wait till it dry. Now pour easy fondant icing over it to cover the entire top. Finally, cover the sides using chocolate buttercream and refrigerate it. Garnish it before serving.

Health and Nutrition Facts

Serving size – 1 serving (90 g)

Calories - 350 cal, Fat – 24 g, Carbohydrates – 42 g, Protein – 5 g, Saturated fat – 10 g, Cholesterol – 90 mg, Sodium –63 mg, Sugars – 30 g, Dietary fiber – 1.5 g

· Esterhazy torte is very high in calories and fat. According to the food pyramid, fat and sugar should be sparingly used. This dessert contains about 5 servings of fat and 6 servings of sugar. It should be reduced in the recipes and sugar should be substituted with sugar – free. This will not only reduce the calorific value of the dish but will also make it friendly for the consumption of people suffering from diabetes and other chronic disorders like obesity.

· It is high in saturated fat and can lead to an increased risk of cardiovascular diseases. It can also lead to higher chances of blockages in the heart.

· Partial fat can be replaced by yogurt or sour cream. A heart friendly alternative can be made using lesser amount of fat. Instead of butter cream, fresh whipped cream or a low-fat non-dairy topping can be used.

· An eggless version can be made by using condensed milk. It is also suitable for people allergic to eggs.