Quick Recipe Version (TL;DR)

Yield: 12 servings (8-inch round, 5 layers)
Prep Time: 1 hour 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 4 hours 15 minutes (includes chilling and set time)

Quick Ingredients

8 large egg whites (240 g), 1 cup granulated sugar (200 g), 1/4 tsp fine salt
2 1/2 cups very finely ground walnuts (260 g) + 1/4 cup all-purpose flour (30 g)
Whole milk 1 1/2 cups (360 g), 5 large egg yolks (90 g), 1/2 cup sugar (100 g), 1/4 cup cornstarch (30 g), 2 tbsp unsalted butter (28 g), 1 tsp vanilla
Unsalted butter 1 1/3 cups (300 g), 2–3 tbsp dark rum (plus more to taste)
Rum syrup: 1/2 cup water (120 ml), 1/2 cup sugar (100 g), 2 tbsp dark rum
Glaze: 2 1/2 cups powdered sugar (300 g), 1 tbsp light corn syrup, 4–6 tbsp hot water, 1.5 oz dark chocolate (40 g), melted
Finish: 1 1/2 cups toasted finely chopped walnuts (150 g); optional 1/4 cup warmed apricot jam (60 g)

Do This

1. Heat oven to 325°F/160°C. Trace five 8-inch circles on parchment. Toast 1 1/2 cups walnuts for coating; chop. Grind 2 1/2 cups walnuts very fine for batter.
2. Whip 8 egg whites with salt to soft peaks; slowly add 1 cup sugar to stiff, glossy peaks. Fold in flour and ground walnuts.
3. Spread batter into 5 circles; bake 12–14 minutes until just set and pale gold. Cool on racks.
4. Cook pastry cream: heat milk and vanilla; whisk yolks, sugar, cornstarch; temper and cook to thick. Off heat, whisk in 2 tbsp butter. Chill 1 hour.
5. Beat 300 g butter fluffy; add cold pastry cream a spoonful at a time; beat smooth. Add rum to taste.
6. Simmer syrup (water + sugar 2 minutes); cool; stir in rum. Stack layers, brushing each with syrup and spreading buttercream between.
7. Crumb-coat and chill 20 minutes. Spread a thin final coat. Glaze top with white sugar glaze; pipe chocolate lines; feather with a skewer. Press toasted walnuts onto sides. Chill 30–60 minutes.

Why You’ll Love This Recipe

Classic Central European bakery elegance in a project any home baker can tackle with confidence.
Five delicate walnut sponge layers balanced by silky, rum-scented German buttercream.
Signature feathered white fondant-style glaze for a show-stopping finish.
Make-ahead friendly: components can be prepared in stages for stress-free entertaining.

Grocery List

Produce: Lemon (optional, for cleaning the bowl), fresh flowers for styling if desired
Dairy: Unsalted butter, whole milk, eggs
Pantry: Granulated sugar, powdered sugar, cornstarch, all-purpose flour, fine sea salt, vanilla extract or paste, dark rum, walnuts, light corn syrup (or glucose), dark chocolate (60–70%), apricot jam (optional)

Full Ingredients

Walnut Sponge Layers (5 thin discs, 8-inch/20 cm)

8 large egg whites (240 g), room temperature
1 cup granulated sugar (200 g)
1/4 teaspoon fine sea salt
2 1/2 cups very finely ground walnuts (260 g), from raw walnuts
1/4 cup all-purpose flour (30 g)

Rum Pastry Cream (German Buttercream base)

1 1/2 cups whole milk (360 g)
5 large egg yolks (90 g)
1/2 cup granulated sugar (100 g)
1/4 cup cornstarch (30 g)
1/8 teaspoon fine sea salt
1 teaspoon vanilla bean paste or pure vanilla extract
2 tablespoons unsalted butter (28 g), room temperature

German Buttercream

1 1/3 cups unsalted butter (300 g), cool room temperature
All the chilled rum pastry cream (above)
2–3 tablespoons dark rum, to taste (plus 1–2 teaspoons more if desired)
Optional: 1/4–1/2 cup powdered sugar (30–60 g) to adjust sweetness and firmness

Rum Syrup

1/2 cup water (120 ml)
1/2 cup granulated sugar (100 g)
2 tablespoons dark rum

White Glaze and Chocolate Feathering

2 1/2 cups powdered sugar (300 g), sifted
1 tablespoon light corn syrup (or glucose)
4–6 tablespoons hot water (about 120–150 ml), as needed
1.5 ounces dark chocolate (40 g), melted and slightly cooled
Optional underlayer: 1/4 cup apricot jam (60 g), warmed and strained

Finish

1 1/2 cups walnuts (150 g), lightly toasted and very finely chopped, for the sides

Step-by-Step Instructions

Step 1: Prep pans and nuts

Heat the oven to 325°F (160°C). Draw five 8-inch (20 cm) circles on parchment paper, flip the parchment over, and line 2–3 baking sheets. Lightly toast 1 1/2 cups (150 g) walnuts for the coating on a baking sheet for 6–8 minutes until fragrant; cool completely, then chop very finely and reserve for finishing the sides.

For the cake batter, grind 2 1/2 cups (260 g) raw walnuts very finely in a food processor. Pulse with a tablespoon of the measured granulated sugar to help prevent turning to paste. Set aside.

Step 2: Make the walnut meringue batter

In a clean mixer bowl, whip the egg whites and salt on medium speed to soft peaks. Gradually rain in the 1 cup (200 g) sugar and whip to stiff, glossy peaks (about 5–7 minutes total). Sift the flour over the meringue. Gently fold in the flour and the finely ground walnuts with a large spatula just until no streaks remain.

Step 3: Bake five thin layers

Divide the batter evenly among the five circles (weigh for accuracy; about 150–160 g per disc). Spread to the traced lines in thin, even layers. Bake 12–14 minutes, rotating trays halfway, until the discs are set, pale golden at the edges, and spring lightly when touched. Cool on racks. Once cool, slide a thin offset spatula under each disc to loosen; keep each on its parchment until assembly to prevent cracking.

Step 4: Cook the rum pastry cream

Heat the milk and vanilla in a saucepan over medium heat until steaming. In a bowl, whisk yolks, sugar, cornstarch, and salt until smooth and lightened. Temper: gradually whisk half the hot milk into the yolks, then return everything to the saucepan. Cook over medium heat, whisking constantly, until it bubbles and thickens; cook 60 seconds after the first bubble. Off heat, whisk in 2 tablespoons butter. Spread into a shallow dish, press plastic wrap directly on the surface, and chill until cold, about 1 hour.

Step 5: Whip the German buttercream

Ensure the pastry cream and butter are at a similar cool room temperature. Beat 300 g butter on medium-high until very light and creamy, 2–3 minutes. Add the chilled pastry cream a spoonful at a time, beating well and scraping the bowl as needed until silky and smooth. Beat in 2–3 tablespoons dark rum to taste. If you want a slightly firmer, sweeter cream, beat in 30–60 g powdered sugar. If the buttercream looks curdled, keep beating; if needed, warm the bowl briefly over a bain-marie while mixing until it emulsifies.

Step 6: Make the rum syrup

In a small pan, bring water and sugar to a simmer; cook 2 minutes. Remove from heat, cool to lukewarm, then stir in the rum.

Step 7: Assemble and fill the cake

Place a dab of buttercream on an 8-inch cake board and set down the first walnut disc. Peel off its parchment. Brush lightly with rum syrup (about 1–2 tablespoons). Spread a thin, even layer of buttercream (about 1/2 cup; 120 g). Repeat with three more layers. Place the final disc upside down for the flattest top. Apply a thin crumb coat of buttercream over the top and sides. Chill 20–30 minutes to set. Apply a neat final coat to the sides. For the smoothest glaze, spread a whisper-thin layer of warmed apricot jam on the top only (optional).

Step 8: Glaze, feather, and finish

Make the white glaze: whisk powdered sugar and corn syrup with 4 tablespoons hot water. Add more hot water 1 teaspoon at a time until thick but pourable, like heavy cream. Warm gently to about 95–105°F (35–40°C) so it flows. Pour onto the center of the chilled cake top and coax to the edges with an offset spatula in one or two passes—avoid overworking.

Transfer melted dark chocolate to a piping bag or zip-top bag with a tiny snip. Pipe thin parallel lines 1/4 inch (6 mm) apart across the cake. Drag a toothpick or skewer through the lines at 1/2-inch intervals, alternating directions, to make the classic feathered web. Immediately press the finely chopped toasted walnuts all around the sides of the cake. Chill 30–60 minutes to set. Slice with a hot, dry knife for clean layers.

Pro Tips

Grind walnuts with a spoonful of sugar to avoid turning them into walnut butter.
Weigh the batter and divide by five for perfectly even layers.
The butter and pastry cream must be at similar temperatures for a silky German buttercream. If it splits, gently warm the bowl and keep mixing.
Keep the glaze slightly warm and thick; too thin runs off, too thick won’t feather smoothly.
Flip the final sponge disc upside down for a perfectly flat top under the glaze.

Variations

Almond-Hazelnut Eszterházy: Replace walnuts in the batter with a 50/50 blend of blanched almonds and hazelnuts; coat the sides with chopped toasted hazelnuts.
Coffee-Rum Buttercream: Dissolve 2 teaspoons instant espresso in 1 tablespoon hot water; cool and beat into the buttercream with the rum.
Alcohol-Free: Swap rum for 1 teaspoon rum extract in the buttercream and syrup, or use orange juice plus zest for a bright citrus version.

Storage & Make-Ahead

The assembled cake keeps well, covered and refrigerated, for 3–4 days; bring to cool room temperature (20–30 minutes) before serving for best texture. Baked walnut discs can be wrapped and frozen up to 1 month; thaw in their wrapping. Pastry cream keeps 3 days refrigerated. Buttercream keeps 3–5 days refrigerated or 1 month frozen; rewhip before using. The finished cake may be refrigerated overnight; the glaze stays glossy.

Nutrition (per serving)

Approximate per slice (1 of 12): 740 calories; 47 g fat; 73 g carbohydrates; 9 g protein; 38 g sugars; 2 g fiber; 160 mg sodium. Values will vary based on exact ingredients and how much syrup/glaze you use.

Classic Eszterházy Torte with Walnut and Rum Buttercream