Esterhazy Cake

Whip the egg whites with a pinch of salt until foamy, gradually add the sugar, and beat to stiff peaks.

Gently fold in the ground nuts using a silicone spatula.

Draw 20 cm circles on parchment paper and pipe the batter onto them using a pastry bag.

Bake at 175°C (350°F) for 25-30 minutes.

Combine the egg yolks, salt, sugar, and starch. Warm the milk and pour it in a thin stream into the yolk mixture, whisking constantly.

Return the mixture to the heat and cook until thickened, stirring continuously, then let it cool under plastic wrap.

Beat the butter until fluffy, then gradually add the cooled custard base while continuing to whip.

Melt the white chocolate with the vegetable oil in a water bath. Melt the milk or dark chocolate for decorating the web pattern.

Assemble the cake inside a ring, alternating layers of cake and cream. Spread the white chocolate on top, pipe a pattern with the dark chocolate, and feather it with a skewer.