For the Esterházy cake, beat the egg whites until stiff, then first fold in the sugar, season with lemon juice and finally stir in the almonds. Butter a springform pan and bake the dough at 180°C. Remove the dough from the pan. Remove the dough from the pan, let it cool for a short time and cut it carefully into three cake sheets with a long sharp kitchen knife while it is still warm.
For the filling, beat yolks, sugar, milk, vanilla sugar and cornstarch until thick. Cream butter until extra fluffy, add in the cream by the tablespoonful. Once it is compact and spreadable, spread it on the first cake layer, place the second one on top and spread it again with cream, finish with the last cake layer.
Prepare the glaze by stirring in boiling water drop by drop under the powdered sugar and continue stirring until it coats the wooden spoon with a thick cream. Stir in egg whites and add a little lemon juice. (Some patience is needed for this process, as it takes a while for the glaze to set).
Color about a third of the glaze with cocoa and set aside. Frost the cake first with the white frosting and, while it is still soft, use a toothpick to paint herringbone-like dark patterns into it with the dark frosting. Let the glaze set and chill the esterházy cake before serving.
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