Esterhazy Cake

For the esterhazy cake, beat the egg whites until stiff, add the sugar by the spoonful, beating well each time, add the spice.

At the end, the beaten egg whites must have reached a viscous consistency. Mix the grated almond kernels with the flour and add to the beaten egg whites.

On greased and floured baking sheets, press (mark) six rings with a cake hoop. Brush the mixture, divided into 6 equal parts, onto these to form cake pan-sized bases.

Bake in a medium hot oven until light brown. Later, remove from the baking sheet and flatten the bottoms with the cake hoop.

Fill five cake bottoms with cherry buttercream, place the most beautiful cake bottom side up, spread thinly with warmed apricot jam.

Set not too cool before glazing, then cover this sheet with the white lip-warm fondant glaze and place the typical Esterhazy pattern on top.

For the Esterhazy glaze and pattern, warm the fondant in a water bath while stirring, bring to the right consistency with egg white. Color 2 tablespoons of fondant with cocoa colors and fill into a paper pastry bag.

Apply the white icing. Then draw longitudinal stripes on the icing surface of the cake at intervals of about 2 cm.

With the tip of a knife, draw cross stripes at the same distance from each other. Spread buttercream on the side and cover with ge

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