👩🍳 Instructions
1. Make the meringue layers:
- Preheat oven to 170°C (340°F). Line 5 baking trays with parchment paper.
- Whip egg whites until stiff, gradually adding sugar.
- Gently fold in ground walnuts and flour.
- Draw 5 equal circles (~24cm) on parchment paper and spread the batter evenly within each.
- Bake each disc for 12–15 minutes, until lightly golden. Cool completely.
2. Prepare the custard buttercream:
- In a saucepan, whisk egg yolks, sugar, milk, and flour/cornstarch.
- Cook over medium heat, stirring constantly, until thickened.
- Remove from heat, stir in vanilla, and let cool to room temperature.
- Cream the softened butter, then gradually add the cooled custard until smooth.
3. Assemble the cake:
- Layer the 5 walnut meringue discs with thin layers of cream in between.
- Spread a smooth, thin layer of cream on top and around the sides. Chill.
4. Make the glaze:
- Mix powdered sugar with a bit of hot water to form a thick pourable icing (or use fondant if you have it).
- Pour over the top and smooth quickly.
5. Make the spiderweb design:
- Pipe concentric circles of melted chocolate onto the glaze.
- Using a toothpick, draw lines from the center outward, then from the edge inward, alternating to create the spiderweb.
❄️ Chill for at least 4 hours (or overnight) before slicing.
It slices best when cold and firm!
🇭🇺 Did you know?
In Hungary, the walnut version is more common than almond, and the cake is served in elegant slices at traditional cukrászdák (pastry cafés), like Gerbeaud in Budapest.
Would you like a simplified version, or perhaps a no-bake variation for summer?