Elegant Hungarian Esterházy Torte: A Celebration of Tradition and Flavor

Introduction:
The Esterházy Torte is a masterpiece of Hungarian and Austrian cuisine, celebrated for its delicate nutty layers and rich buttercream filling. This elegant dessert, named after a 19th-century Hungarian diplomat, is not only visually stunning with its signature white fondant and chocolate web design but also boasts an irresistible flavor profile of walnuts, vanilla, and a hint of rum. Whether you’re looking to impress your guests or indulge in a slice of history, this recipe is a delightful culinary adventure.

Ingredients:
For the Walnut Sponge Layers:

6 large egg whites
1 cup (200g) granulated sugar
2 cups (200g) finely ground walnuts
2 tbsp all-purpose flour
1 tsp vanilla extract
For the Buttercream Filling:

6 large egg yolks
¾ cup (150g) granulated sugar
1 cup (250ml) whole milk
1 tsp vanilla extract
1 tbsp rum (optional)
1 ¼ cups (280g) unsalted butter, softened
For the Glaze and Decoration:

1 cup (200g) powdered sugar
2–3 tbsp milk or water
2 oz (50g) dark chocolate, melted
Walnut halves or finely chopped walnuts for garnish
How to Make:

Prepare the Walnut Sponge Layers: