Hey guys and welcome to Artem & Helen – Healthy recipes!
Today I’m going to show you how to make the Esterhazy cake. A fabulous combination of walnut cakes and delicate caramel cream with a thin layer of apricot jam!
This low-calorie dessert is a great meal for people who are choosing a healthy food, but like to eat something tasty!
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Macros per 100 g: Calories 117.3, Proteins 9.6, Fats 11.6, Carbs 9.3
Total weight 1300g
The diameter of cake is 17.5 cm (6,9 inches)
Sweetener: Monk Fruit (or erythritol/isomalt/natural syrup)
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Ingredients for cakes (6 cake with a diameter of 16 cm):
Egg whites 5 pcs (180 g)
Citric acid 0.5 g
Sweetener powder 100 g
Corn starch 10 g
Crushed almonds (almond flour) 100 g
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Ingredients for cream (120 grams of cream for each cake):
Milk 520 g
Egg yolks 4 pcs
Corn starch 12 g
Milk powder (skimmed) 60 g
Sweetener 100 g
Salt 1 g
Natural vanilla extract 1 tsp (
Ricotta 200 g
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Apricot jam:
Apricot jam without sugar 100 g
Other options:
1. Dried apricots 80 g, soak in boiling water for 15 minutes, chop with a blender, add a sweetener (30-50 grams up to you).
2. Apricot 120 g + 0.5 g citric acid, chop with a blender, boil until the consistency of jam, add a sweetener (30-50 grams up to you).
3. Apricot baby puree without sugar, boil until the consistency is as in the video, add a sweetener (30-50 grams up to you).
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Decor:
Almond slices70 g
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Milk glaze ingredients:
Milk 100 g
Milk powder (skimmed) 50 g
Sweetener (up to you) 30 g
Water 80 g
Gelatin 8 g
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Chocolate glaze ingredients:
Milk 100 g
Milk powder (skimmed) 25 g
Cacao powder 25 g
Sweetener (up to you) 30 g
Water 80 g
Gelatin 8 g
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Glaze preparation method: Soak gelatin in water following instructions. Heat all ingredients until dissolved.
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Oh such a beautiful cake ! I love the drawing so much on it, I have to take the time to make one for my husband…thank you very much for sharing your gorgeous recipes.
thanks for the recipe!
I've made this cake twice and both times it was delicious.
Although, one thing is still hard for me to master – the milk glaze. I tried to use it when it's slightly warm but the glaze is too runny in this case – so I guess it should be warmed to a liquid state and then you need to start checking it for the right consistency while it's cooling down.