This Esterhazy torte is an elegant European hazelnut cream cake with luscious layers of hazelnut, apricot, and silky buttercream, topped with feathered faux fondant!

I’m excited to share this divine Hungarian Esterhazy torte that’s kind of like a hazelnut cream cake with layers of soft hazelnut sponge, sweet apricot jam, and silky German buttercream, topped with a decorative rich chocolate-vanilla faux fondant. It’s a gorgeous cake with a feathered-patterned buttercream, similar to Napoleon’s, and you’ll love how easy it is to create.

I’ve broken down the cake into easy-to-follow steps so you can make it for any special occasion. It’s pretty simple to make, and you can do a lot of the steps ahead of time before bringing it all together. If you’re going to do it all in one day, it is going to take some time, but don’t worry. It is totally worth it! Each bite will taste like perfection.

Why does this cake taste like perfection?

Light, airy, moist,

Hazelnut, sponge cake,

Sweet apricot juiciness,

Smooth, creamy, nutty,

Buttery buttercream,

Crisp, meaty decorative almonds,

Beautiful, bittersweet

Chocolate icing decoration.

What are the ingredients for the hazelnut sponge cake?

Toasted hazelnuts -I put them in a 325°F oven for about 7-8 minutes to get nice and toasty, then rub them in between a clean dish towel to remove the skins. Finely grind them in a food processor to make the cake. They may be expensive or hard to find this time of year, so you can substitute toasted almonds or even pecans using the same process.

Bread crumbs -unseasoned crumbs ground with the hazelnuts help turn the nuts into flour and keep it from turning into a nut butter.

Flour -this helps support the structure of your cake and makes sure it rises properly.

Cornstarch -helps create the tender crumb of the cake.

Baking powder -gives the cake a beautiful rise and a light, airy texture.

Salt -balances the sweetness and enhances the hazelnut flavor.

Eggs -separate the yolks from the whites into separate bowls to make sure the whites don’t have any yolk.

Granulated sugar -mixes into the egg whites to perfectly sweeten the cake.

What are the ingredients for German buttercream?

Unsalted butter at room temperature -a good quality, delicious softened butter, since this is the base of a buttercream. Make sure it’s at room temperature before getting started.

Pastry cream (from ½ batch) at room temperature -if you don’t have this already made, it’s easy to make, and it’s actually better to make it the day before you make your cake because it’s important for the pastry cream to be room temperature when making this torte. You don’t want it to melt the butter into an oily mess.

Confectioner’s sugar -If you prefer a less sweet version, reduce the amount of confectioner’s sugar in the buttercream.

Pure vanilla extract -adds the caramelized vanilla flavor.

Pure almond extract -pairs perfectly with he vanilla to create a delicious buttercream.

Salt -balances the sweetness and controls the salt that seasons the butter.

What’s in apricot soaking syrup?

Apricot jam -I found a delicious jam that I like, so use your favorite. If it’s chunky, you can blend it before adding the hot water to create a smooth syrup.

Very hot water -melts the jam to create the flavored syrup.

What do I need for the faux fondant icing?

Confectioner’s sugar -this is the only type of sugar used to make icing because it’s powdery and creates smooth, delicious icing.

Milk -plus 2-3 tablespoons more if needed to create a perfectly smooth icing.

Unsalted butter -melted to mix in and flavor the icing.

Bittersweet chocolate -melted to put in a piping bag and create a beautiful design on the torte top.

What can I garnish the cake with?

Sliced almonds -or chopped hazelnuts to press into the sides of the cake for a beautiful finish.

How do I make the hazelnut sponge?

Preheat the oven to 325°F (160°C) and line a large baking sheet with parchment paper. Combine ground hazelnuts, breadcrumbs, flour, cornstarch, baking powder, and salt in a bowl and set aside. In a separate bowl, beat egg yolks with half of the sugar until pale and thick. In another clean bowl, whip the egg whites, gradually adding the remaining sugar until stiff peaks form. Then, gently fold the egg yolk mixture into the whipped egg whites, followed by the dry ingredients. Spread the batter evenly onto the prepared baking sheet and bake for 15-18 minutes or until golden and springy to the touch. Let the cake cool completely, then cut into four equal layers.

How do I prepare the apricot soaking syrup?

Heat apricot jam and hot water together until smooth. Then, brush each cake layer lightly with the syrup to add moisture and flavor.

How do I make the German buttercream?

Beat the softened butter until light and fluffy. Gradually add the pastry cream and confectioner’s sugar, mixing until smooth. Then, stir in the vanilla, almond extract, and salt. Spread a thin layer of apricot jam over each cake layer, followed by a layer of buttercream, stacking as you go. Leave the top layer uncovered.

What if I don’t want to use buttercream?

The signature chocolate web design is traditional but can be simplified with a dusting of confectioner’s sugar.

How do I make the faux fondant & feathered pattern?

In a bowl, whisk together confectioner’s sugar, milk, and melted butter until smooth. Pour the fondant over the top of the cake and spread evenly. Drizzle melted chocolate in thin lines (see video), then use a toothpick or skewer to drag lines outward from the center to create a traditional Esterházy pattern.

Do I need to chill the cake before serving?

Press sliced almonds or chopped hazelnuts around the sides of the cake for garnish. Refrigerate the cake for at least 2 hours before slicing to allow the flavors to meld. Serve at room temperature for the best texture.

How can I make things ahead of time?

The cake layers can be baked a day ahead and stored in an airtight container or a week ahead of time and stored in the freezer. The cold sponge cake is actually easier to work with. The pastry cream can be made days ahead of time, and it works out better that way, anyway. You can also make the top layer of this cake ahead. Decorate it and store it in the freezer, as once it’s set, it’s super simple to add to the top of the cake. It will give the cake a neater presentation, even though there’s nothing wrong with a beautiful, rustic cake.

How do I store my cake?

Store any leftovers in the refrigerator for up to 4 days. It won’t last that long, but if you hide it in the back just for yourself, maybe. Ha!

More Cake Recipes:

Watch the Video:

Estrhazy Torte: Hazelnut Cream Cake

Yield: 8

A European hazelnut cream cake with layers of hazelnut sponge, apricot jam, and silky German buttercream, topped with a decorative chocolate-vanilla faux fondant.

Ingredients

For the Hazelnut Sponge Cake:

220g (1 ½ cups) toasted hazelnuts, finely ground
¼ cup bread crumbs
1 tablespoon flour
1 tablespoon cornstarch
1 teaspoon baking powder
¼ teaspoon salt
6 eggs, separated
1 cup granulated sugar

For the German Buttercream:

½ pound unsalted butter, softened
1 1/2 cups pastry cream (from ½ batch), at room temperature
½ cup confectioner's sugar
2 teaspoons pure vanilla extract
1 ½ teaspoons pure almond extract
¼ teaspoon salt

For the Apricot Soaking Syrup:

½ cup apricot jam
¼ cup very hot water

For the Faux Fondant Icing:

3 cups confectioner's sugar
¼ cup milk, plus 2-3 tablespoons more if needed
1 tablespoon unsalted butter, melted
2 ounces bittersweet chocolate, melted

For Garnish:

½ cup sliced almonds or chopped hazelnuts

Instructions

Step 1: Prepare the Hazelnut Sponge Cake

Preheat oven to 325°F (160°C). Line a large baking sheet with parchment paper.
In a bowl, combine ground hazelnuts, bread crumbs, flour, cornstarch, baking powder, and salt. Set aside.
In a separate bowl, beat egg yolks with half of the sugar until pale and thick.
In another clean bowl, whip the egg whites, gradually adding the remaining sugar, until stiff peaks form.
Gently fold the egg yolk mixture into the whipped egg whites, followed by the dry ingredients.
Spread the batter evenly onto the prepared baking sheet and bake for 15-18 minutes or until golden and springy to the touch.
Let the cake cool completely, then cut into four equal layers.

Step 2: Prepare the Apricot Soaking Syrup

Heat apricot jam and hot water together until smooth.
Brush each cake layer lightly with the syrup to add moisture and flavor.

Step 3: Make the German Buttercream

Beat the softened butter until light and fluffy.
Gradually add the pastry cream and confectioner's sugar, mixing until smooth.
Stir in the vanilla, almond extract, and salt.
Spread a thin layer of apricot jam over each cake layer, followed by a layer of buttercream, stacking as you go. Leave the top layer uncovered.

Step 4: Make the Faux Fondant & Decorate

In a bowl, whisk together confectioner’s sugar, milk, and melted butter until smooth.
Pour the fondant over the top of the cake and spread evenly.
Drizzle melted chocolate in thin lines (see video), then use a toothpick or skewer to drag lines outward from the center to create a traditional Esterházy pattern.
Press sliced almonds or chopped hazelnuts around the sides of the cake for garnish.

Step 5: Chill & Serve

Refrigerate the cake for at least 2 hours before slicing to allow the flavors to meld.
Serve at room temperature for the best texture.

Notes

Make-Ahead Tip: The cake layers can be baked a day ahead and stored in an airtight container.
Substitutions: If you prefer a less sweet version, reduce the amount of confectioner's sugar in the buttercream.
Storage: Store leftovers in the refrigerator for up to 4 days.
Authentic Touch: The signature chocolate web design is traditional but can be simplified with a dusting of confectioner's sugar.

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Esterhazy Torte: Hazelnut Cream Cake

Why does this cake taste like perfection?

What are the ingredients for the hazelnut sponge cake?