Esterhazy Cake

Walnut meringue, buttercream, and a chocolate spider-web on top — the Habsburg classic, baked in Kyiv.

UKRAINE   ·   KYIV BKK   ·   850 G

What it is

Esterhazy is the Central European nut-cake classic — named after a 19th-century Hungarian-Austrian prince and recognisable by the white fondant top decorated with a swept chocolate spider-web pattern. Kyiv BKK's version layers walnut-and-almond meringue with smooth buttercream made on sweetened condensed milk, finishes the sides with toasted slivered almonds, and lacquers the top with white fondant and dark chocolate.

Cut thin slices and serve cool with strong coffee or tea. Take it out of the fridge 15–20 minutes before serving to let the buttercream soften. Whole cake, 850 g — enough for 10–12 generous slices.

Ingredients

Sugar, egg white, walnut kernels, wheat flour, sweetened condensed milk (whole milk, sugar), butter, whey powder, milk protein, slivered almonds, fondant glaze, dark chocolate, soya lecithin.

Per manufacturer (Kyiv BKK). May also contain traces of hazelnuts and peanuts. May contain pieces of walnut shell. Refer to pack for the exact statement of ingredients.

Nutrition (per 100 g)

Manufacturer's typical values — actual figures on pack.

Allergens & storage

Contains: egg, milk, wheat (gluten), walnut, almond, soya.

May contain traces of: hazelnut, peanut. May contain pieces of walnut shell.

Keep refrigerated at +2 to +6 °C. Best consumed within 10 days of production — check date on the box.

Net weight: 850 g  ·  Packaging: cardboard box  ·  Baked by: Kyiv BKK, Ukraine

Please note: Cakes can be damaged in transit. Unfortunately we cannot refund transport damage on cake orders.

Slice thin. Pour coffee. Linger.