Instructions
1. Bake the Meringue Layers
- Preheat oven and prepare parchment with rendered circle templates (8-inch).
- Beat egg whites with sugar until stiff peaks form.
- Gently fold in ground nuts.
- Spread thin layers within the circles and bake until lightly golden.
- Cool completely before assembly.(My Urban Treats, Bake-Street.com)
2. Prepare the Custard Buttercream
- Whisk egg yolks with sugar, then mix in flour.
- Temper with hot milk and cook until thickened to a pudding-like consistency.
- Chill, then whip softened butter into the custard cream until smooth and light. Add vanilla.(My Urban Treats, Bake-Street.com)
3. Assemble the Cake
- Layer meringue discs with buttercream in between.
- Coat sides of the stack with a thin layer of buttercream to seal.(My Urban Treats, Bake-Street.com)
4. Glaze and Decorate
- Warm apricot jam may be brushed on the top layer (optional).
- Mix icing sugar with lemon juice (and oil or milk) into a smooth fondant glaze.
- Pour over the top of the cake.
- Immediately pipe concentric circles of chocolate (backed with cocoa) and use a toothpick to drag lines inward to create the spiderweb pattern.
- Let rest for at least 1 hour, then chill for at least 12 hours before serving.(Bake-Street.com)
Summary Table
| Component | Highlights |
|---|---|
| Meringue (Dacquoise) | Crisp layers made with nuts and sugar—light, airy, and delicate |
| Buttercream | Custard-based filling tempered into smooth whipped butter—rich and flavor intro-filled |
| Decoration | Glossy fondant glaze with signature chocolate spiderweb—striking and elegant |
This cake is a project—best tackled over two days:
- Day 1: Prepare meringues and custard, then chill.
- Day 2: Whip buttercream, assemble, glaze, and chill overnight.
Let me know if you’d like a printable PDF layout or visual piping guide!
Leave a Reply