Esterházy Slices in a Simple Way

For the Esterházy slice, beat egg whites in a simple way until stiff. Fold the sugar into the snow, flavor with lemon juice and stir in the grated almonds alternately with the flour. Grease a cake pan, pour in the batter and bake in a preheated oven at 180°C for about 40 minutes. Take out, let cool only briefly and cut carefully into 3 cake sheets with a long sharp kitchen knife while still warm.

For the filling, beat the yolks with the sugar, milk, vanilla sugar and cornstarch until creamy. In another bowl, cream the butter until extra fluffy and then add in the cream by the tablespoonful. Now spread the cream on the first cake layer, place the second layer on top and spread cream again, finish with the last layer.

For the lemon glaze, mix the powdered sugar with egg white and a little lemon juice until the glaze is nice and creamy. (Some patience is needed for this process, as it takes a while for the glaze to set). Color about a third of the glaze with cocoa powder and set aside. Frost the cake first all around with the white frosting. While frosting is still soft, pour dark frosting into a piping bag fitted with a smooth, very thin nozzle and pipe fine lines.

Using a toothpick, draw the lines crosswise to form the typical herringbone-like pattern. Refrigerate the cake and let it sit for a few hours. Then add to the Esterházy slices porti

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