Elegant Hungarian Esterházy Torte: A Celebration of Tradition and Flavor

Preheat your oven to 350°F (175°C). Line five 9-inch (23cm) round baking pans with parchment paper (or bake in batches if needed).
Beat the egg whites in a large bowl until soft peaks form. Gradually add the sugar, beating until stiff peaks form.
Gently fold in the ground walnuts, flour, and vanilla extract. Divide the batter evenly among the pans, spreading it into thin, even layers.
Bake each layer for 12–15 minutes or until lightly golden. Let them cool completely before assembling.
Make the Buttercream Filling:

In a saucepan, whisk together the egg yolks, sugar, milk, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Remove from heat and let it cool.
In a mixing bowl, beat the softened butter until creamy. Gradually add the cooled custard, beating until smooth. Stir in the rum, if using.
Assemble the Torte:

Place one walnut sponge layer on a serving plate. Spread a thin, even layer of buttercream over it. Repeat with the remaining layers, finishing with a buttercream layer on top. Reserve some buttercream for the sides.
Prepare the Glaze and Decoration:

Mix the powdered sugar with milk (or water) to create a smooth glaze. Spread the glaze over the top of the torte.
Drizzle the melted dark chocolate in concentric circles over the glaze. Use a toothpick to draw lines outward from the center, creating the signature web design.
Apply the reserved buttercream to the sides of the torte and press finely chopped walnuts onto it.
Chill and Serve:

Refrigerate the torte for at least 4 hours or overnight to set the flavors. Slice and serve chilled.
Serving and Storage Tips: