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Learn How to Make a Delicious Hungarian Alcoholic Torte

Updated on June 5, 2017

Cook Time

Prep time: 1 hour
Cook time: 1 hour
Ready in: 2 hours
Yields: 12


  • 5 Large egg yolks
  • 2.5 Tbsp Plain flour
  • 3 Large egg whites beaten
  • 1 Tbsp Vanilla
  • 55g Sugar
  • 1 Cup of sugar
  • 1lb Unsalted butter
  • 5 Large egg whites
  • 2oz Melted chocolate mixed with 1/4 Tsp veg oil
  • 4oz Almonds
  • 2 Tbsp Dark rum (optional)
  • 10g Diced almonds


  1. You will either need 4 x 9" inch cake tins greased and lined or you can bake the sponge in 1 tin, but if you bake the sponge as 1 cake you will need to split in into 4 for each layer of the layer cake.
  2. Whisk the 5 large egg yolks with the 55g of sugar until you have a fluffy yellow mousse, then gently fold in the 3 large egg whites 10g of diced almonds 2.5 Tbsp plain flour, rum and vanilla. You will end up with a nutty vanilla batter with air bubbles throughout providing you took care when folding in the flour.
  3. You now want to either divide the cake batter mix into the 4 cake tins and bake for 15 minutes or the 1 tin and bake for 35 minutes. Remove from the oven and leave the tins to cool down.
  4. While the cake is cooling down, you are going to mix up the chocolate butter. Place the 2oz of chocolate in a pan and melt on a low heat on the hob with the 1lb butter in and allow to cool.
  5. Put 1 cup of sugar and 5 large egg whites into a pan on a medium heat, and whisk until it is 120c on a cooking thermometer and whisk it with an electric whisk until it thickens up (approx 6 minutes). Pour it into the chocolate butter with the egg whites and fold it with a fork.
  6. Assemble the cake with each portion facing upwards, ending with a chocolate top. Cover the sides with the chocolate, cover evenly with the 4oz of almonds and then refrigerate in a cake tub, or container of your choice for at least 1 and 1/2 hours.

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