Sabrina from „Sabrinakocht“ has again prepared a sweet dessert for Valentine’s Day for you:

And this is how the Esterhazy-Schnitte succeeds:


For the dough:

7 eggs
230 g grated hazelnuts
100 g sugar


For the cream:

300 ml milk
20 g vanilla pudding powder
20 g vanilla sugar
40 g powdered sugar
250 g butter
a dash of rum


For the lemon glaze:

Apricot jam
250 g powdered sugar
1 tablespoon lemon juice
a little cocoa
a little water



  1. For the pudding, mix the pudding powder with the sugar in 50 ml milk until smooth. Bring the milk to the boil briefly and then remove from the heat. Stir the smoothly stirred pudding powder mixture into the milk.
  2. Bring the milk with the pudding powder to the boil again briefly and then allow the finished pudding to cool.
  3. Separate the eggs and beat the egg whites with 50 g sugar until stiff.
  4. Beat the yolks with the remaining sugar until foamy.
  5. Fold the stiffly beaten egg whites and the hazelnuts into the fluffy yolk-sugar mixture. Pour the dough onto a baking tray lined with baking paper and bake in a preheated oven at 200 degrees for 10 minutes.
  6. After baking, immediately turn the cake out onto a surface sprinkled with powdered sugar (preferably on baking paper) and remove the baking paper from the baked base. Then cut the cake base into equal-sized sheets.
  7. For the buttercream, cream the butter with powdered sugar and add the rum and the cooled pudding.
  8. Now layer the finished buttercream and the pastry sheets. The last layer should be a dough layer.
  9. Brush the top of the finished layered cake with apricot jam and glaze with a smooth glaze made of powdered sugar, lemon juice and water. (Set aside a tablespoon of lemon glaze).
  10. For the pattern, mix the remaining lemon glaze with the cocoa, place in a piping bag and pipe in straight lines onto the Esterhazy slice.
  11. Then use a knife to draw the pattern.
  12. Scatter flaked almonds around the edge of the cake.
  13. Chill for at least 3-4 hours before serving