How to bake an Esterházy cake without messing it up? A step-by-step guide.

Sep 12, 2026 #esterhazy #howtomakecake #recipes
Hi everyone! In this video, you’ll find the most detailed, precise, and easy-to-follow step-by-step tutorial on making the legendary Hungarian Esterházy cake. If you’ve long dreamed of making this exquisite dessert—featuring crispy nut-meringue layers and a silky-smooth custard-butter cream—but were afraid the layers might break, the cream might separate, or the signature web pattern might run, then this video is the reliable guide you need!
We’ll cover every single step in detail: from the nuances of mixing the flourless nut batter to the impressive assembly and slicing process.
What you’ll learn in this comprehensive tutorial:
Perfect nut-meringue layers (egg whites + nuts): How to properly whip the egg whites, achieve the right consistency, and shape and bake these delicate layers to perfection.
Silky custard-butter cream: The technique for cooking and mixing the cream so it holds its shape and doesn't separate.
Assembly and setting: When and for how long to chill the cake so the layers absorb moisture without becoming soggy.
Assembly and decoration: A unique culinary technique—how to hold the cake in your hand while smoothing and decorating it without risking damage to its shape.
The signature "Spiderweb" design: How to easily create that classic chocolate web pattern over the white glaze.
Subscribe to the channel, hit the notification bell, save this video tutorial, and let’s create pastry masterpieces together! Bon appétit! =))
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You will need for the batter:
Egg whites: 200 g
Sugar: 150 g
Nuts (hazelnuts): 200 g
Flour: 30 g
Salt: 1 g
For the cream:
Milk: 350 g
Egg yolks: 6
Sugar: 100 g
Starch: 20 g
Vanillin: 1 g
Butter: 300 g
For decoration:
Cream: 100–120 g
Dark chocolate: 20 g
Ground nuts: 30–50 g
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Lyubov Sazonova demonstrates the preparation process for this classic dessert in detail—from making the nut-based cake layers to assembling and decorating the finished cake with a chocolate web pattern. You will learn all the professional nuances of working with pastry cream, ensuring the cake turns out truly delicate with a perfectly balanced flavor.
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Lyubov Sazonova
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