Hungarian Esterházy Torte: A Rich and Elegant Classic

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a clean, dry bowl, beat the egg whites with an electric mixer until stiff peaks form.
Gradually add the powdered sugar while continuing to beat, until the meringue becomes thick and glossy.
Gently fold in the ground almonds, flour, and vanilla extract, making sure everything is well combined.
Divide the meringue mixture evenly between the two prepared baking sheets, spreading it out into two even circles, about 8 inches (20 cm) in diameter.
Bake in the preheated oven for 20-25 minutes, or until the meringues are golden and firm to the touch. Allow them to cool completely on the baking sheets.
Step 2: Make the Buttercream Filling

In a medium bowl, beat the softened butter with powdered sugar and vanilla sugar until smooth and fluffy.
Add the brandy or cognac, milk, and ground almonds, and continue beating until the mixture is creamy and well combined. Adjust the milk if necessary to achieve a smooth, spreadable consistency.
Step 3: Assemble the Torte

Once the meringue layers are cooled, carefully remove them from the parchment paper.
Place one meringue layer on a serving plate and spread half of the buttercream filling evenly on top.
Place the second meringue layer on top and gently press it down. Spread the remaining buttercream over the top of the second layer, smoothing it into an even layer.
Step 4: Decorate the Torte

Using a spoon or a piping bag, drizzle the melted dark chocolate over the top of the cake in a decorative pattern. You can create a marble effect by swirling the chocolate with a toothpick.
Dust the edges of the torte with powdered sugar and garnish with ground almonds if desired.
Step 5: Chill and Serve

Refrigerate the torte for at least 2 hours, or preferably overnight, to allow the flavors to meld and the buttercream to set.
Slice the torte into thin wedges and serve it chilled for a refined, indulgent treat.
Serving and Storage Tips: