Prepare the Esterházy batter according to the basic recipe, and bake 6 torte layers.

Overturn each torte layer onto a sugared board or cloth and remove the parchment paper immediately.

For the cream, mix milk, granulated sugar, vanilla sugar, salt, and egg yolks in a mixing bowl.

Continue mixing in a double boiler until it reaches 158 °F (70 °C) and begins to thicken.

Add water to the gelatin, remove excess water, and dissolve in the mixture.

Remove from heat and mix with an immersion blender for 5 minutes.

Chill.

Cream the butter, add warmed nougat, and mix in the cooled cream.

Fill a torte ring with the torte layers and the cream alternately.

Brush the top layer thinly with apricot marmalade and chill for 30 minutes.

Melt some dark chocolate.

Glaze the Esterházy torte with fondant.

Make a cone with parchment paper and use it to pipe the chocolate onto the torte in thin lines.

Immediately pull a toothpick through the lines to create the typical Esterházy pattern.

Chill the torte until the glaze dries.

Cut the torte with a serrated knife dipped in hot water.