Esterhazy Cake by Martin Rainbacher

Pastry Chef, Ristorante Segreto, Wittenbach, Switzerland

Originating in the Austro-Hungarian Empire, the Esterhazy Cake was named after Prince Paul III Anton Esterhazy and has remained a classic since the late 19th century. Chef Martin Rainbacher’s version lightens the traditional recipe with refined textures while honoring its Austrian roots.

Yield: 2 cakes (16 cm each)

Japonais Sponge

Yield: 11 discs (16 cm each, 1 extra to spare)

• 250 g egg whites
• 250 g sugar
• 250 g toasted hazelnuts, ground

1. Whip the egg whites and sugar to medium peaks.
2. Fold in the hazelnuts.
3. Pipe 6.3-inch (16 cm) circles onto Silpat mats using a plain tip #6.
4. Bake at 320°F (160°C), fan #3, vent open, for 30 minutes.
5. While the sponge is still warm, press it gently with a 16 cm ring to ensure the shape, taking care not to damage the Silpat.

Crème Patissiere

Yield: approx. 350 g

• 300 g milk
• ½ vanilla bean (seeds + pod)
• 1 g salt
• 30 g egg yolks
• 30 g sugar
• 24 g cornstarch

1. Heat the milk, vanilla seeds and pod to a boil.
2. Whisk the egg yolks and sugar together, then add the cornstarch and mix well.
3. Temper with the hot milk, return to the pot, and cook for 2 minutes, whisking constantly.
4. Spread onto a tray, cover with plastic wrap touching the surface, and chill completely.
5. Once cold, remove the pod and smooth the cream.

Swiss Meringue

Yield: 186 g

• 90 g egg whites
• 5 g egg white powder
• 60 g sugar
• 30 g dextrose
• 1 g citric acid (optional for stability)

1. Combine all ingredients and heat over a bain-marie to 131°F (55°C).
2. Transfer to a mixer and whip until the meringue cools to 86°F (30°C).

Light Hazelnut Mousseline

Yield: 882 g

• 250 g unsalted butter, soft
• 350 g Crème Pâtissière (from above)
• 100 g hazelnut paste
• 2 g fleur de sel
• 180 g Swiss meringue

1. Beat the butter in a stand mixer with the paddle attachment until pale and light.
2. Gradually add the Crème Pâtissière and mix until combined.
3. Switch to the whisk attachment.
4. Add the hazelnut paste.
5. If the mousseline is too soft, chill it for 5–10 minutes, then whip again until it is very pale.
6. Fold in the Swiss Meringue and use immediately.

Assembly and Decoration

• 100 g pâte à glacer, melted
• 50 g apricot nappage + 10-20% water
• 250 g fondant
• 50 g simple syrup (1:1)
• 20 g dark chocolate, melted
• 100 g sliced hazelnuts, toasted

1. Line two 16 × 4.5 cm rings with acetate. Place one sponge layer inside each ring.
2. Pipe 75 g of the mousseline evenly over the sponge using a plain tip #8.
3. Continue layering the sponge and mousseline to create four mousseline layers.
4. Finish with a sponge layer placed upside down. Refrigerate overnight or blast-chill 2 hours.
5. Brush the top with melted pâte à glacer and remove from the ring.
6. Boil the apricot nappage to the ribbon stage, then glaze the top of the cake.
7. Warm the fondant to 99-104°F (37-40°C), thin with syrup, and spread evenly over the cake.
8. Pipe the classic Esterhazy pattern using the melted dark chocolate.
9. Coat the sides with the mousseline and press on the toasted hazelnuts.

Photos by Martin Rainbacher

(This recipe appeared in the Winter 30 issue of Pastry Arts Magazine)