EASY ESTERHAZY TORTE RECIPE

Easy Esterhazy Torte Recipe image

Traditional Hungarian Esterhazy torte is a rich, multilayered dessert that takes some time to prepare. This easy, no-bake recipe comes together quickly. Here's a larger picture of Easy Esterhazy Torte. Makes 8-12 servings of Easy Hungarian Esterhazy Torte

Provided by @MakeItYours

Number Of Ingredients 6

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Ingredients

4 (8-inch) round wafers, oblaten or Honey Wafers">Honey Wafers
Double recipe Easy Chocolate Mousse
1/2 recipe Easy Fondant Icing
1/4 cup melted apricot jam mixed with 1 tablespoon hot water
2 ounces melted semisweet chocolate mixed with 1/4 teaspoon vegetable oil
4 ounces toasted or untoasted sliced almonds

Steps:

Prepare a double recipe of Easy Chocolate Mousse. Line an (8-inch) round pan with enough parchment so it hangs over the sides and you will be able to pull up on it to lift the torte out of the pan after it is assembled.
Place one wafer, oblaten or Honey Wafers">Honey Wafer in the bottom of the prepared pan. Spread with 1/4 chocolate mousse and repeat 2 more times, topping with another wafer. Reserve the last 1/4 of mousse for the sides. Refrigerate, covered with plastic wrap, 1 hour.
Strain the apricot jam glaze, brush entire top of cake with it and let dry for 15 minutes. Meanwhile, prepare a half recipe of Easy Fondant Icing.
Remove torte from refrigerator and pull up on the parchment paper to remove it from the pan. Carefully slide a thin spatula between the parchment and the torte and transfer to a serving platter.
Place chocolate-oil mixture in a squeeze bottle and set aside. Pour warm fondant over torte, tilting so the entire top is covered. If some drips down the sides, that's OK because it will be covered with the reserved mousse. If it looks too transparent, you will have to apply another coat, but wait until this one dries.
If the fondant is the way you like it, before it dries, take the squeeze bottle and draw 4 or 5 concentric circles of chocolate on the top of the torte. Using a skewer or the tip of a knife, drag it lightly through the lines from the center of the torte to the edge 8 times to make a chevron pattern.
Frost the sides of the torte with the reserved mousse, pressing in the sliced almonds. Refrigerate until ready to serve. For easier slicing, cut the torte while it is cold but let it come to room temperature before serving. This is a very rich dessert, so small slices work best.