👨🍳 Instructions:
1. Prepare the Meringue Layers:
- Preheat oven to 160°C (320°F). Line 5 baking trays with parchment paper. Trace 5 equal circles (around 22–24 cm / 9 inches).
- Beat egg whites with lemon juice until foamy, then gradually add sugar and beat until stiff peaks form.
- Gently fold in ground walnuts and flour.
- Spread the batter evenly within each traced circle. Bake each meringue disk for 12–15 minutes, or until just lightly golden. Let cool completely.
2. Make the Pastry Cream:
- Whisk egg yolks and sugar in a saucepan until pale.
- Add flour/cornstarch, mix well, and slowly add milk while stirring.
- Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in vanilla.
- Let cool to room temp. Once cooled, beat in softened butter until smooth and creamy.
3. Assemble the Cake:
- Layer the cake with the walnut meringue disks and pastry cream in between. Press gently.
- Reserve a little cream to smooth over the sides.
4. Glaze:
- Mix powdered sugar with hot water/lemon juice until it forms a thick glaze. Pour over the top layer and spread evenly.
- Quickly drizzle the melted chocolate in thin lines across the white glaze. Use a toothpick to drag lines alternately left and right to form the iconic web pattern.
5. Decorate Sides:
- Press toasted almonds along the cake’s edge.
6. Chill & Serve:
- Refrigerate for at least 4 hours or overnight.
- Slice with a hot, sharp knife for clean cuts.
💡 Tips:
- Some versions use hazelnuts instead of walnuts.
- If you want a shortcut, use store-bought pastry cream — but traditionalists would frown a little 😉
Would you like a printable version or a step-by-step photo guide for this?
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