It’s not the cake and cream portion of this classic pastry that I fear, it’s that zebra-striped fondant top. Oh sure I’ve done it before on the tops of Napoleons and such, but a round one? That gives me the jits I don’t mind telling you. Otherwise the only thing that has me puzzled is the structure of the thing. An Esterházy torte is not unlike a Dobos torte in that it’s made up of many, many individual layers of “cake” and buttercream. That “cake” is most often a soft almond or hazelnut sponge, at least based on the recipes I’ve seen so far. However I’m greatly intrigued by references to “classic” versions that are supposedly made of crispy nut flour-and-meringue layers. Which way to go…which way to go…I think I know already but am interested in what you might have to say on the subject.