Prepare and bake the sponge cake for schnitten according to the recipe.
Warm the redcurrant marmalade and brush the cake base with it.
Place a 12x18in (30×45 cm) baking frame around the cake (or place the cake in a deep cake pan).
For the cream, mix the mascarpone with confectioner’s sugar and egg liqueur until smooth.
Add cold water to the gelatin.
Warm the orange juice, dissolve the gelatin in it, and mix into the egg liqueur cream.
Carefully fold in the whipped cream.
Mix in the washed, crushed redcurrants and fill the pan.
Smooth and cool for 2 hours.
Prepare the meringue batter according to the basic recipe and spread on top of the redcurrant schnitten.
Make a decorative pattern in the top and brown the surface of the meringue using a “crème brûlée” kitchen torch, which is available in specialty cooking shops, or bake briefly at maximum upper heat.
Prepare the Esterházy batter according to the recipe.
Line 3 baking sheets with parchment paper, spread the batter out on them, and bake for 8–10 minutes.
While still hot, overturn onto a work surface dusted with confectioner’s sugar and pull off the parchment paper immediately.
Cut into strips 2¾ in (7 cm) wide.
For the cream, mix milk, granulated sugar, vanilla sugar, salt, and egg yolks in a mixing bowl.
Continue mixing over steam until the temperature reaches 158 °F (70 °C) and the egg yolks have bound the mixture together somewhat.
Dissolve moistened gelatin in the mixture, remove from heat, and mix for 5 minutes with an immersion blender.
Chill.
Cream the butter, add warmed nougat, and stir in the cooled cream.
Spread cream on each strip of cake, set them on top of one another, and spread cream on the side as well (each piece should more or less consist of 7 strips).
Coat the top layer with apricot marmalade and chill for 30 minutes.
Melt some dark couverture chocolate.
Cover the Esterházy schnitten with a thin layer of fondant.
Use parchment paper to create a bag and use it to pipe thin lines of chocolate over the schnitten.
Drag a toothpick across the lines of chocolate to create the typical Esterházy pattern.
Chill the schnitten until the glaze has dried.
To cut the schnitten, it is best to use a serrated knife dipped in hot water.
Notes / Tips / Wine Advice:
Esterházy schnitten are not well suited to being stored or frozen. They should be eaten on the day after being prepared, at the latest.A Man for every Meal
The Esterházys created history not only through valor and cultural vision, but also in the culinary realm. There are countless dishes named after the ancient family of Hungarian magnates, such as Esterházy goulash, Esterházy roast, Esterházy schnitzel, Esterházy torte, and Esterházy schnitten. However, one representative of this family in particular earned the esteem of cooks and bakers: Nikolaus II, Prince Esterházy de Galántha, Count of Forchtenstein (1765–1833), who was an Austrian Field Marshal and politician as well as the founder of a great collection of paintings and engravings. He went down in history for refusing the crown of Hungary offered to him by Napoleon.
3.5oz100 g Strawberries, washed with stems cut off
For the Garnish
About 1½ cups350 ml Whipped cream, sweetened Chocolate shavings
7–8 Strawberries with leaveshalved
Instructies
Preheat oven to 350 °F (180 °C).
Prepare the basic nut batter.
Line a baking sheet with parchment paper, spread the batter on it, and bake for 12–15 minutes.
Take out of the oven and overturn the cake, still hot, onto sugared parchment paper.
Carefully pull the parchment paper from the cake.
For the strawberry cream, add cold water to the gelatin, remove excess water, and dissolve in warmed orange juice mixed with Cointreau.
Stir in strawberry purée and granulated sugar.
Carefully fold in the whipped cream.
Spread the cream on the roulade, place the quartered strawberries on top, and let the unrolled roulade sit briefly in a cool place.
As soon as the cream begins to harden, roll up the roulade with the help of the parchment paper, wrap the paper tightly around it, and chill for 2–3 hours wrapped in paper.
Then remove paper, spread with lightly sweetened whipped cream, and sprinkle with chocolate shavings.
Cut the roulade and garnish each piece with a strawberry half.
