Eszterházy Torte

Preheat oven to 180°C (160°C fan-assisted). Draw 5-6 circles, 24 cm in diameter, on baking paper. Beat egg whites until stiff peaks form, then gradually add 350g granulated sugar, continuing to beat until shiny and firm. Gently fold in the ground walnuts and flour. Spread the mixture evenly within the circles and bake each layer individually for 10-12 minutes until golden brown. Let cool completely.

In a saucepan, whisk egg yolks, 250g granulated sugar, and milk until smooth. Add the scraped seeds from the vanilla bean (or vanilla extract). Cook over low heat, stirring constantly, until the mixture thickens like a pudding. Remove from heat and let cool completely, stirring occasionally to prevent a skin from forming. Once cooled, beat the softened butter until fluffy, then gradually add the vanilla custard, beating until smooth.

Place one sponge layer on a cake stand. Spread a thin layer of apricot jam (optional), then evenly spread one-fifth of the vanilla cream over it. Continue layering with the remaining sponge layers and cream. Do not put cream on top of the last layer. Lightly coat the sides of the cake with any remaining cream, then refrigerate for at least 2 hours to set.

Sift the powdered sugar into a bowl, then gradually add hot water, stirring until smooth and shiny. If too thick, add a little more water; if too thin, add more powdered sugar. Pour the glaze over the top of the cake and spread evenly, allowing it to drip down the sides. Melt the dark chocolate over a double boiler or in the microwave. Transfer to a small piping bag or a cone made from baking paper, and draw concentric circles on the still-wet glaze. Using a toothpick, draw lines from the center outwards, then from the edge inwards, to create the characteristic spiderweb pattern. Return to the refrigerator until the glaze is completely set.