Chocolate frangipane, shortbread and nut swirls

These biscuits are based on a method for biscotti eureka, but I have radically altered the recipe - it bears little resemblance to the original now other than the construction method and that it requires a shortbread-type biscuit and a frangipane-type filling. I have baked biscotti eureka a few times, and I find them delicious… Continue reading Chocolate frangipane, shortbread and nut swirls

Esterházy torte – nut dacquoise layer cake

Esterházy cake is a dacquoise layer torte originating in Budapest in the late 1800s. It was created (as many famous/regional speciality cakes are) by a confectioner keen to impress one of the great houses of the Austrio-Hungarian Empire and one of its members in particular, Prince Paul III Anton Esterházy de Galántha. Its longevity as… Continue reading Esterházy torte – nut dacquoise layer cake