Beat the egg whites with 2/3 of the powdered sugar until semi-stiff, add the lemon zest, cinnamon and the remaining sugar and continue to beat until the snow is firm and glossy.
Carefully fold in the almonds and the sifted flour. Draw 6 circles of 24 cm Ø on baking paper and spread each one thinly with dough.
Bake in batches in a hot oven with the oven door slightly open for 8-10 minutes at 180 °C until light brown. Immediately remove the bottoms 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 vanilla pulp. 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 cream on five cake layers and place on top of each other, reserving some cream for the edge. Place the 6th cake layer, bottom side up, on the work surface.
Slightly warm jam with rum and brush cake layer with it. Heat the fondant to body temperature (never hotter than 40°C) and pour over the jam-covered cake base while it is still warm, reserving about 2-3 tablespoons of fondant for the pattern. Quickly smooth with a palette. Place the cake base on top, spread the edge of the cake with the remaining buttercream and sprinkle with toasted almond flakes.
For the typical Esterházy pattern, mix fondant with a little cocoa u
Preparation Tip:
How easy to make a stanitzel, we show you in our video tutorial.
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