Esterhazy Cuts

For the esterhazy slice, beat egg whites, sugar and a pinch of salt until creamy. Add a little zircon juice and beat a little more. Fold in nuts, flour and a pinch of cinnamon.

Divide the mixture between 3 trays and spread it evenly in a thin layer. Bake at 170 °C until light and then let cool.

For the cream, mix the custard powder with milk and the yolks until smooth. Mix the remaining milk with the sugar and bring to the boil. Gradually stir the pudding powder into the hot milk.

Let the pudding boil a little more. Cut the nougat into cubes and stir into the pudding. Allow to cool, but stir occasionally.

When the nougat pudding is cold, add the butter (room temperature) to the pudding and beat with a food processor or a mixer until fluffy. Pull the baking paper from the sponge cake and spread with cream.

Place the sponge upside down on top of the cream, press down lightly and peel off the baking paper. Repeat once more and chill for 15 minutes.

Bring apricot jam to a boil and spread the top layer with the hot jam. Refrigerate repeatedly so that the jam and cream can cool completely.

Melt the fondant in the microwave but do not let it get too hot. Melt chocolate and pour into a piping bag. Spread fondant thinly on the cut and pipe thin stripes with the chocolate.

Use a knife to draw lines opposite the stripes and then cut into the other

Preparation Tip:

You can also use another jam for the esterhazy slice.

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