Esterházy torta

This decadent Hungarian dessert is said to have been invented by Budapest confectioners in the 19th century. It is named after a member of the Esterházy dynasty, Prince Paul III Anton Esterházy de Galántha, a nobleman and diplomat, and also a well-known gourmand. Traditionally, Esterházy torta consists of several layers of almond meringue and a rich, cognac-spiked vanilla buttercream, although in modern versions almonds are often replaced with either walnuts or hazelnuts. The cake is topped with a white fondant icing and decorated with chocolate in either a spiderweb or chevron marbling style. Today, it is one of the most popular desserts not only in Hungary, but also in Austria and a number of other Central European countries.