Hungarian Esterházy Torte: A Rich and Elegant Classic

Introduction
Hungarian Esterházy Torte is a classic pastry named after the Hungarian diplomat Paul Esterházy, known for its elegant layers and unique almond flavor. This luxurious cake consists of delicate almond meringue layers filled with a rich, creamy buttercream made with vanilla, butter, and a touch of brandy. The combination of textures—crispy meringue, smooth buttercream, and a hint of almond—makes this torte a standout dessert, perfect for special occasions or whenever you want to indulge in something sophisticated and sweet.

Ingredients:
For the Almond Meringue Layers:

5 large egg whites
1 cup powdered sugar
1 cup ground almonds (or almond flour)
1 tablespoon all-purpose flour
1/4 teaspoon vanilla extract
For the Buttercream Filling:

1/2 cup unsalted butter, softened
1 cup powdered sugar
2 tablespoons vanilla sugar (or use regular sugar with a splash of vanilla extract)
2 tablespoons brandy or cognac
1/4 cup milk
2 tablespoons ground almonds (or almond flour)
For the Decoration:

1/4 cup dark chocolate, melted
1 tablespoon powdered sugar (for dusting)
Ground almonds (optional for garnish)
How to Make:
Step 1: Prepare the Almond Meringue Layers