Eszterházy torta

Ingredients

• 8egg whitesfor the layers, beaten until stiff
• 7¾ ozsugarfor the layers, added gradually to the meringue
• 7¾ ozwalnutsground, for the layers
• 1 ozflourfor the layers, mixed with the nuts; cornstarch also works
• 1 pinchsaltfor the egg whites
• 1⅔ cupsmilkfor the vanilla custard
• 1vanilla pudding powderone packet, for the cream
• 2¾ ozsugarfor the custard
• 8⅛ ozbuttersoftened, for the buttercream
• 3½ ozpowdered sugarcreamed with the butter
• 1 tbsprumto flavour the cream
• 3½ ozwalnutsground or chopped, for the cream and the sides
• 5¼ ozWhite chocolatemelted, to coat the top
• 1¾ ozdark chocolatemelted, for the feathered web pattern
• 4egg yolkfor homemade custard instead of custard powder (optional)
• ¼ ozvanilla sugaror seeds of a vanilla pod, for homemade custard (optional)

Method

1. Prepare the paper and ovenDraw circles about 20 cm across on baking paper, as many as you plan to bake layers, and preheat the oven to 320 °F (conventional, not fan).
2. Whip the walnut meringueWhisk the egg whites with the pinch of salt until stiff, then rain in the sugar a little at a time until the meringue is thick and glossy. Mix the ground walnuts with the flour and gently fold them into the meringue. Don't stir, or the mixture will collapse.
3. Bake the layersDivide the mixture into 5 to 6 equal portions and spread each one thinly inside one of the circles. Bake the layers one or two at a time for about 12–15 minutes each, until they're firm and matt. Let them cool on a wire rack, then trim them all to the same size.
4. Cook the custardCook the milk with the sugar and the vanilla pudding powder into a thick custard. Cover it and let it cool to room temperature, so the butter and custard come together nicely later on.
5. Make the buttercreamBeat the softened butter with the powdered sugar until light and fluffy, then work in the custard a spoonful at a time. Flavour the cream with the rum and stir in some of the walnuts, keeping the rest back for the sides.
6. Assemble the cakeStack the layers with the cream in between, leaving the top layer bare. Then spread cream around the sides of the cake.
7. Coat with white chocolateMelt the white chocolate and pour it evenly over the top of the cake.
8. Feather the web, finish the sidesMelt the dark chocolate, spoon it into a piping bag and pipe stripes or a spiral onto the still-soft white chocolate. Straight away, drag a toothpick through it, alternating directions, to create the web. Then press the remaining walnuts onto the sides.
9. Chill and sliceChill the cake for several hours, ideally overnight. To slice, dip a knife in hot water and wipe it dry, and you'll get clean pieces with neat, visible layers.

Tips and variations

If you like, make the vanilla custard from scratch instead of using powder: egg yolks, milk, sugar, flour or cornstarch, and vanilla sugar or the seeds of a vanilla pod. You can swap the walnuts in the nut mixture for ground hazelnuts and coat the sides with toasted flaked almonds, and a pinch of cinnamon in the nut mixture works well too. For a cream without butter, stir the walnuts and rum into the cooled custard, then fold in whipped cream in place of the butter to make it light and spreadable. A glaze of powdered sugar and hot water can stand in for the white chocolate, and if you prefer sponge, bake the layers with whole eggs and a good deal more flour. Serve it well chilled, with a little whipped cream on the side if you fancy.