DIRECTIONS :
Step 1.
Prepare the dough for the cake. Beat with a mixer the cooled whites with a pinch of salt
into a stiff foam. Continue beating and gradually add sugar, one tablespoon at a time.
Whisk until a stiff, glossy froth forms and does not fall out when the bowl is turned upside down. upside down in a bowl.
Step 2.
Chop the nuts in a blender into flour. If the crumbs are too coarse, pour them
on a parchment-lined baking tray and dry at 150° C for 10 minutes, then grind again.
grind again. Gradually add the nut flour to the whites together with the cinnamon and flour, gently mix gently with a silicone spatula from bottom to top.
Step 3.
Using a 24 cm round shape, use a soft, simple pencil to draw 6 base templates on the parchment.
6 cake base templates on parchment, spacing them about 3 to 4 cm apart, so that when you Do not let the future cakes get in the way of one another during baking.
Step 4
Spread the protein mixture in an even, thin layer over the circles, using a longblade knife or pastry cutter.
blade or a pastry metal spatula. Bake the cakes in a preheated 140-150
C until light brown, 18-20 minutes. Then take out of the oven, if necessary
Then remove from the oven, trim the edges with a knife and leave to cool.
Step 5
For the cake cream, mix the coconut milk and cow’s milk very thoroughly with a mixer so that no coconut milk clots remain. Beat 1/3 of the milk alternately with the sugar, yolks, and vanilla sugar until smooth.
Step 6.
Bring the remaining milk to a boil in a heavy-bottomed saucepan over low heat.
Carefully add the yolk mixture you prepared in step 5 to the boiling milk, stirring constantly stirring constantly with a whisk. Bring to the boil again, remove from the heat, cool, and place in the refrigerator for 1 hour.
chill in the fridge for 1 hour.
Step 7.
Beat the soft butter with the boiled condensed milk, one tablespoon at a time
Pour into the cake cream, add the cherry water or liqueur and beat until smooth.
Chill.
Step 8
Spread the cooled cream over 5 cakes and top the sixth with a thin layer of jam,
heated in a water bath. Melt the white chocolate in a water bath, stir into the
cream until smooth, and cover the cake over the jam while the chocolate is still hot. Lightly cool slightly.
Step 9.
When the surface of the cake has slightly set, melt the dark chocolate in a water bath or
in the microwave, pour it into a pound cake rolled in parchment, cut off the tip of the pound cake and draw a spiral of chocolate across the white top of the cake, working from the center to the edge.
Step 10.
Immediately run the tip of the knife along the spiral, working from the center to the edges of the cake. Repeat the same
8 times, dividing the cake into 8 segments. Once again, divide each segment, but now
Move from the edge to the center. You will have “feathers” on the cake.
Step 11
Sprinkle the sides of the Esterhazy cake with the almond shavings, lifting and tilting it slightly; Place the dessert in the fridge for 12 hours. Remove 10 to 15 minutes before serving.
