Esterhazy slices with nougat cream

Name: Esterhazy slices with nougat cream
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 20
Ingredients: 5 Eggs (size M); 200 g firm nut-nougat mass; 250 g Whipped cream; 5 str. tbsp. sugar; 1 package Bourbon vanilla sugar; 5 Protein (size M); 250 g soft butter; 250 g Flour; 7-10 Tbsp Salt; 425 g Icing sugar; 175 g ground hazelnuts; 2 TABLESPOONS Lemon juice; 1 coated Tsp Cocoa powder; 7-10 Tbsp Fat and flour; 1 disposable piping bag or freezer bag; 1 wooden skewers

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 20

5 Eggs (size M)
200 g firm nut-nougat mass
250 g Whipped cream
5 str. tbsp. sugar
1 package Bourbon vanilla sugar
5 Protein (size M)
250 g soft butter
250 g Flour
7-10 Tbsp Salt
425 g Icing sugar
175 g ground hazelnuts
2 TABLESPOONS Lemon juice
1 coated Tsp Cocoa powder
7-10 Tbsp Fat and flour
1 disposable piping bag or freezer bag
1 wooden skewers

Directions

1
Separate eggs, chill egg whites. Dice nougat. Bring cream to the boil, let it cool down for 2 minutes. Mix egg yolks, sugar and vanilla sugar briefly. Stir in cream in portions. Heat over low heat while stirring (do not boil!) until the cream thickens. Melt the nougat in it while stirring.
2
Let it cool down. Grease baking tray (approx. 35 x 40 cm) and dust with flour. Beat 10 egg whites and 1 pinch of salt until stiff, while pouring in 175 g icing sugar. Sift the flour on top and fold in with the nuts. Spread half thinly on the baking tray. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for about 8 minutes. Immediately cut in half crosswise to make 2 smaller cakes, let them cool down. Bake the rest of the meringue as well. Mix 400 butter with the whisks of the hand mixer for at least 8 minutes until light creamy. Stir in nougat cream by the spoonful. Spread 1/3 of the cream on the 1st base. Layer the rest of the cake base and cream alternately. Chill for about 3 hours. Mix 250 g icing sugar, lemon juice and approx. 2 tablespoons of hot water for the icing.
3
Bake the rest of the meringue as well. Mix 400 butter with the whisks of the hand mixer for at least 8 minutes until light creamy. Stir in nougat cream by the spoonful. Spread 1/3 of the cream on the 1st base. Layer the rest of the cake base and cream alternately. Chill for about 3 hours. Mix 250 g icing sugar, lemon juice and approx. 2 tablespoons of hot water for the icing. Mix 2-3 tablespoons of icing with cocoa and about 1 teaspoon of hot water. Spread light icing on the cake. Fill the dark icing into the piping bag, cut off the tip. Spray the stripes with 2 cm distance lengthwise on the light icing. Pull through several times from the long side with the skewer. Leave to dry in a cool place for about 4 hours. Cut well chilled
4
Mix 2-3 tablespoons of icing with cocoa and about 1 teaspoon of hot water. Spread light icing on the cake. Fill the dark icing into the piping bag, cut off the tip. Spray the stripes with 2 cm distance lengthwise on the light icing. Pull through several times from the long side with the skewer. Leave to dry in a cool place for about 4 hours. Cut well chilled
5
7 hours waiting time