Not the best Picture, I haven't photographed my cooking for social media in years now. But i was surfing the instance and remembered I made this piece of divine dessert about a month ago. I still can taste it
This cake uses a whole lot of eggs, hazelnut praline blended with chocolate pastry cream. This recipe took me two days, and many hours. I followed this recipe here: https://thescranline.com/wprm_print/hungarian-hazelnut-and-chocolate-layer-cake-esterhazy-torte
A few divations, but mostly stuck to the recipe. It calls for 4 round pans, I dont have four so I baked the Dacquoise section on a single half sheet pan, cutting it into four eaual parts after it was baked, with minor adjustments to baking time, thus, mine is rectangular instead of circular like the recipe.
Apon looking at the recipe again today, I also used a Hazelnut Praline recipe from somewhere else. I dont have glucose syrup (corn syrup?) and didn't want to use this ingredient, I found a recipe somewhere (I don't know which one) that made it differently, but used the plaine as intended in the cake recipe. I also wholly skipped the recipe's chocolate glaze on top at the end. I was exhausted by the end and honestly the cake stood fine on it's own without the chocolate glaze.
I messed up my first batch of hazelnut praline, I made candied nuts basically, so I made it again and got it right, and set the "mistake" nuts aside. So in the last step, I decided instead of glaze I would crush them and layed the candies nuts along the edges. The cake was sweet enough already. My family of three finished this cake in less than four days, it was hands down the most complicated recipe, and yet, the most delicious dessert I've made to date. Even if the picture looks sloppy, I took the photo after we cut into it and it sat in the fridge a day, hence the cracking. It tasted even better on day two. It was lovely next to an americano to sip on.
Can't wait to make it again sometime
First ever post, sorry I hope Ive done it right
