Hazelnut and Chocolate Layer Cake – Hungarian Esterházy Torte

Elegant, creamy, nutty, and beautifully layered, Hungarian Esterházy Torte is one of the most recognizable cakes in Hungarian pastry tradition.

This impressive dessert combines thin layers of nut-based sponge cake with a silky vanilla buttercream and a delicate chocolate decoration on top. The result is rich without being overly heavy, with toasted nut flavor balancing the sweetness of the cream.

Whether served for a holiday, birthday, afternoon coffee, or special family gathering, Esterházy Torte makes an unforgettable centerpiece.

What Is Esterházy Torte?

Esterházy Torte is a traditional Central European layer cake associated with Hungarian and Austrian pastry culture.

Classic versions are made with several thin layers containing ground nuts, layered with a smooth cream filling. The top is traditionally covered with white icing and decorated with a distinctive chocolate pattern.

While recipes vary, hazelnuts or walnuts can be used depending on the version.

Ingredients

For the Nut Cake Layers

• 6 large egg whites
• ¾ cup granulated sugar
• 1 ½ cups finely ground hazelnuts
• ¼ cup all-purpose flour
• 1 teaspoon vanilla extract
• Pinch of salt

For the Cream Filling

• 6 large egg yolks
• ½ cup granulated sugar
• 2 tablespoons cornstarch
• 1 ½ cups whole milk
• 1 teaspoon vanilla extract
• 1 cup unsalted butter, softened
• 2 tablespoons rum or rum extract, optional

For the Topping

• 1 ½ cups powdered sugar
• 2–3 tablespoons warm water or milk
• 1 teaspoon lemon juice
• 2 ounces dark chocolate, melted
• Toasted chopped hazelnuts, optional