Mini Esterhazy Cake

Ingredients

3 egg whites

80 g walnuts

pinch of cinnamon

20 g cookies

20 g flour

80 g sugar

For the frosting:

130 ml milk

50 g butter

1 tsp flour

2 tbsp cornstarch

60 g sugar

1 tsp rum

First, prepare the frosting: stir the flour and starch in a small amount of milk. Bring the remaining milk to a boil, add the sugar and rum, pour in the flour and starch mixture, and cook, stirring, until thickened. Cool the frosting, then add the softened butter and beat until fluffy and white.

 Grind the nuts and cookies in a coffee grinder to make flour. Combine all dry ingredients (except sugar) in a bowl.

Preheat the oven to 180°C. Draw 4 circles on parchment paper. Turn the parchment over, transfer to a baking sheet, grease with butter, and lightly dust with flour.

Whisk the egg whites, gradually adding sugar, until stiff peaks form. Then gently fold the mixture into the dry mixture with a spatula. Spoon the batter into the circles, smoothing it out with a spatula. Bake the cakes for 10 minutes, then carefully remove them from the parchment and let them cool.

Spread the frosting over the cakes (except the top one) and refrigerate overnight.

 Next, decorate the top of the cake with icing. You can also frost the sides and sprinkle with crushed cookies or nuts. Then, draw circles with chocolate icing, drawing a spiderweb pattern with a knife toward the center. Refrigerate the cake briefly to allow the icing to set.

Enjoy!