Walnut Meringue Cake with Custard Cream and Chocolate Glaze

This walnut meringue cake is a stunning and indulgent dessert featuring layers of delicate walnut meringue and a rich custard cream. Topped with a beautiful white and dark chocolate glaze and decorated with toasted almond flakes, this cake is both delicious and elegant. The combination of light, crunchy meringue and smooth, creamy filling makes this cake perfect for special occasions. The classic web design on top adds a sophisticated touch, while the flavors of walnut, vanilla, and chocolate come together to create an unforgettable dessert.

Why You’ll Love This Recipe: You’ll love this cake for its unique texture, combining crispy meringue layers with a velvety custard cream. The subtle hint of rum in the cream (optional) adds depth, while the rich chocolate glaze gives it a luxurious finish. This cake is not only delicious but also visually impressive, making it perfect for entertaining or treating yourself to something special. It’s a perfect balance of sweetness, nuttiness, and creamy goodness in every bite.

Perfect Occasion: This walnut meringue cake is ideal for celebrations such as birthdays, holidays, or any gathering where you want to impress guests. Its intricate layers and elegant presentation make it perfect for festive occasions, afternoon tea, or a refined dessert after dinner. The cake can be made ahead and refrigerated, making it a convenient choice for busy hosts. Serve it as the centerpiece of your dessert table, and watch it disappear!

Decoration Tips: For an elegant finish, use a piping bag to create the signature web design on the chocolate glaze. Add a ring of toasted almond flakes around the sides of the cake for both flavor and decoration. You can also garnish the top with whole walnuts or chocolate shavings for an extra touch of luxury. Serve the cake on a cake stand for a refined presentation, and if you’re feeling creative, drizzle some melted white or dark chocolate on top for a final flourish.

Ingredients for the Cake Layers:

• 260 grams egg whites (about 8 large eggs)
• 260 grams sugar
• 260 grams toasted walnuts, finely chopped
• 10 grams vanilla sugar
• A pinch of salt

Ingredients for the Custard Cream:

• 4 egg yolks
• 50 grams sugar
• 10 grams vanilla sugar
• 30 grams cornstarch
• 300 ml milk
• 180 grams butter (room temperature)
• 100 grams sweetened condensed milk
• 30 ml rum (optional)

Ingredients for the Glaze:

• 50 grams apricot jam
• 100 grams white chocolate
• 30 grams dark chocolate
• 30 ml cream

For Decoration:

• 50 grams toasted almond flakes

Instructions:

1. Prepare the Cake Layers:
   1. Beat the room-temperature egg whites with a pinch of salt at medium speed until foamy. Gradually add the sugar and vanilla sugar, increasing the speed until stiff peaks form.
   2. Gently fold in the toasted, finely chopped walnuts using a spatula, being careful not to deflate the meringue.
   3. Using a piping bag, pipe the meringue into 20 cm diameter circles on parchment paper.
   4. Bake in a preheated oven at 160°C (320°F) for 12-15 minutes, or until golden brown. The meringue layers will harden as they cool. Trim the edges if necessary.
2. Prepare the Custard Cream:
   1. In a medium bowl, whisk together the egg yolks, sugar, vanilla sugar, and cornstarch. Gradually add the milk while stirring.
   2. Cook the mixture over medium heat, stirring constantly, until thickened. Cover with plastic wrap in direct contact with the custard and let it cool completely.
   3. In a separate bowl, beat the room-temperature butter until light and fluffy. Gradually add the condensed milk and the cooled custard, mixing until smooth. Add the rum if desired.
3. Assemble the Cake:
   1. Layer the meringue discs with the custard cream in between each layer. Cover the top and sides of the cake with the remaining cream.
   2. Refrigerate the cake for 8-12 hours to allow the flavors to develop and the cream to set.
4. Prepare the Glaze:
   1. Warm the apricot jam slightly and spread a thin layer over the top of the cake.
   2. Melt the white chocolate with cream until smooth. Pour the glaze over the cake and spread it evenly.
   3. Melt the dark chocolate and pipe thin circles on top of the white chocolate glaze. Using a toothpick, create a web pattern by dragging it through the circles from the center to the edge.
5. Decorate and Serve:
   1. Press the toasted almond flakes around the sides of the cake.
   2. Slice and serve chilled for the best flavor and texture.

Enjoy your walnut meringue cake with custard cream and chocolate glaze—a delightful and elegant dessert for any special occasion!