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Esterhazy cake melts in your mouth! Simple and very tasty!

Cream:
Egg yolks 4 pcs
Sugar 50 grams
Corn starch 30 grams
Milk 300 ml
Vanilla sugar 1 tsp
Butter 180 grams
Cognac 1 tbsp. (optional)

Korzh: (diameter 20 cm)
Egg whites 22 grams (6 7 pcs)
Salt a pinch
Sugar 220 grams
Walnuts 220 grams

Bake at 160°C (320~°F) with convection for 25 minutes

Additionally:
Apricot jam 2 tbsp
White chocolate 140 grams
Cream 70 ml
Dark chocolate 20 grams
almond petals


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#custard #desserts #cooking #torte recipe #glutenfreecake #flourless cake