👩🍳 Instructions:
- Make meringue layers:
Beat egg whites with salt until foamy. - Gradually add sugar and beat until stiff, glossy peaks form.
- Fold in ground nuts and flour gently.
- Bake layers:
Draw 5–6 circles on baking paper and spread the batter thinly.
🔥 Bake at 160°C (320°F) for 15–18 minutes until lightly golden. Let cool.
- Prepare custard base:
Heat milk. - Whisk egg yolks, sugar, and cornstarch, then slowly add warm milk.
- Return to heat and cook until thick. Let cool completely.
- Make buttercream:
Beat butter until fluffy, then mix in cooled custard and vanilla.
- Assemble cake:
Layer meringue sheets with cream and stack evenly. - Spread a thin layer of cream on the sides.
- Decorate top:
Melt white chocolate with a little oil or cream and spread on top. - Melt dark chocolate and pipe lines across.
- Use a toothpick to drag lines across in alternating directions to create the classic web pattern.
- Finish:
Press sliced almonds onto the sides. - Chill for several hours before slicing.
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