👩🍳 Instructions:
1. Make the Cake Layers:
- Preheat oven to 170°C (340°F). Line 5 baking trays (or bake in batches) with parchment.
- Beat egg whites with a pinch of salt until stiff, then gradually add sugar until glossy.
- Fold in the ground walnuts and flour gently.
- Divide into 5 equal circles (about 22–23 cm / 9 in diameter) and spread thinly.
- Bake each for 12–15 minutes until just lightly golden. Cool completely.
2. Prepare the Buttercream:
- Whisk yolks, sugar, and milk in a saucepan. Cook over low heat, stirring constantly, until thick like custard. Cool.
- Beat butter until fluffy, then gradually beat in the cooled custard and vanilla. Add liqueur if using.
3. Assemble the Cake:
- Layer the walnut meringue layers with the buttercream (reserve a bit for sides).
- Spread a very thin layer of cream on the top and sides. Chill to set.
4. Make the Glaze:
- Mix powdered sugar with lemon juice/water to a thick but pourable glaze.
- Pour over the top of the cake and smooth out quickly.
5. Chocolate Spiderweb:
- Pipe melted chocolate in concentric circles on the glaze.
- Use a toothpick or knife to drag lines from the center outward, creating the web pattern.
6. Final Touch:
- Press crushed or sliced nuts into the sides. Chill before slicing.
🎂 Tips:
- Chill well for clean slices.
- Best enjoyed the next day when flavors meld.
- Elegant enough for holidays, birthdays, or tea with a royal flair!
Would you like a step-by-step printable card or a video-style caption for this masterpiece?
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