Eszterházy Torte

Name: Eszterházy Torte
Ingredients: 2 cups All-purpose flour; 1 cup Granulated sugar; 1/2 cup Unsalted butter; 4 Large eggs; 1 cup Whole milk; 1 tsp Pure vanilla extract; 1/2 cup Chopped walnuts; 1 cup Dried fruit

A recipe from the Bmarchai Recipes collection.

Bmarchai Recipessweetdessertbreadsoup

Nutrition (per serving)

900Calories

90 gProtein

60 gCarbs

40 gFat

30 gSugar

1000 mgSalt

Ingredients

2 cups All-purpose flour
1 cup Granulated sugar
1/2 cup Unsalted butter
4 Large eggs
1 cup Whole milk
1 tsp Pure vanilla extract
1/2 cup Chopped walnuts
1 cup Dried fruit

Method

Preheat the oven to 400°F (200°C), then grease and flour six 8-inch round cake pans.
In a medium bowl, whisk together flour, sugar, and a pinch of salt, then set aside.
In a large bowl, using an electric mixer, beat the butter until creamy, about 2 minutes, then add eggs one at a time, beating well after each addition.
Gradually add the flour mixture to the butter mixture, alternating with milk, beginning and ending with flour mixture, then stir in vanilla extract and walnuts.
Divide the batter evenly among the prepared pans, then smooth the tops and bake for 10-12 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in pans for 5 minutes, then transfer to a wire rack to cool completely.
To assemble the torte, place one cake layer on a serving plate, then spread a layer of chocolate buttercream on top, and repeat with the remaining cake layers and buttercream.
Dust the top of the torte with confectioners' sugar, then serve and enjoy.