Esterhazy Cake for First Communion

For the first communion cake, beat the egg whites with 2/3 of the powdered sugar until semi-stiff, add the lemon zest, cinnamon and the rest of the sugar and continue beating until the snow is firm and glossy. Carefully fold in the almonds and the sifted flour.

Spread dough thinly on 4 sheets of baking paper. Bake in batches with the oven door slightly open for 8-10 minutes at 180 °C until light brown. Immediately remove the bases from the paper with a palette and let cool.

For the filling cream, cream butter. Boil about 2/3 of the milk with sugar and pulp of vanilla pod. Stir remaining milk with pudding powder, egg yolks and cherry brandy until smooth, blend in and then let cool. Add cooled pudding by tablespoonfuls to fluffy butter and stir until smooth buttercream forms.

Spread the cream on the bottom layer. Now alternate layers of bottoms and cream.

Slightly warm jam with rum and spread on top cake layer. Warm the fondant to body temperature and pour over the jam. Quickly smooth with a palette.

For the decoration, melt the cooking chocolate in a water bath with a little butter and pour into a snack bag. Cut a small hole in one of the bottom corners with scissors and paint the desired writing or pattern on the esterhazy cake.

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