Delicious Esterhazy slices


for the vanilla cream:

•40g powdered sugar

•20g vanilla pudding powder

•250ml milk

•20g vanilla sugar


for the buttercream:

•180g Zucker

•1 P. vanilla sugar

•230g hazelnuts, grated

•250g Butter

•100g powdered sugar

•2 cl rum for the dough:

•7 Owner


aside from that:

•1 teaspoon cocoa powder

•50g almonds, sliced

•40g apricot jam

•250g powdered sugar

•some water or lemon juice



First start with the vanilla cream.

To do this, first boil 200ml of milk. Stir the remaining ingredients until smooth and mix into the boiling milk. Bring to the boil again briefly and then let it cool.

Now for the buttercream, cream the butter with the powdered sugar

hit. you have to add the cooled vanilla cream little by little, pour in the rum and everything is creamy? stir.

Separate the eggs for the dough.

Egg yolk? Beat with vanilla sugar and 50g sugar until fluffy.

Beat the egg whites with the remaining 130g of sugar relatively hard, should they still be a little soft? be.

Then fold into the egg yolk mixture and stir in the hazelnuts.

Now lightly grease a baking tray and sprinkle with flour. Spread the dough evenly on top and bake at 201°C in a preheated oven for approx. 8 to 10 minutes.

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