Better Than Any Bakery - Soft Walnut Meringue Cake with Silky Chocolate Cream

🍰 Soft Walnut Meringue Cake with Silky Chocolate Cream A delicate, elegant cake made from soft walnut meringue sheets layered with a silky, rich chocolate cream. This cake has a light, airy texture from the meringue, balanced perfectly by the deep flavor of dark chocolate. It’s a beautiful, classic recipe — ideal for holidays, family gatherings, or any moment when you want a refined homemade dessert. In today’s video, I’ll show you exactly how to prepare the meringue walnut layers, cook the chocolate cream over bain marie, and assemble all six sheets into a tall, impressive cake. 🥄 Ingredients Meringue layers: • 12 egg whites • 200 g sugar • 300 g ground walnuts • 50 g flour • 1 tsp baking powder • A pinch of salt Cream: • 12 egg yolks • 130 g sugar • 150 g dark chocolate • 200 g butter (room temperature) 🍰 Instructions Meringue Layers 1. Beat the egg whites with sugar and a pinch of salt until stiff and glossy. 2. Gently fold in the flour, baking powder, and ground walnuts using a spatula, keeping the mixture airy. You can roast the walnuts before grinding them for a more intense flavour. You can also use one third hazelnuts instead of walnuts if you prefer. 3. Divide the batter into two large baking trays (40×30 cm), lined with parchment, and smooth the surface. 4. Bake at 180°C for 10–12 minutes, until lightly golden. 5. Peel off the parchment while still warm, then cut each sheet into 3 equal strips — you’ll have 6 thin layers. Chocolate Cream 1. Whisk the egg yolks with sugar, then cook over a bain marie until the sugar dissolves. The optimal temperature for the cream is 75°C. It should not be heated any higher, because the egg yolks will start to coagulate and turn into scrambled eggs. So, make sure you use a thermometer if you have one. 2. Add the chocolate and let it melt completely, mixing until smooth. 3. Cool to room temperature. 4. When both the cream and butter are at room temperature, beat them together until fluffy and uniform. Assembly Layer the cake: alternate one meringue sheet + a layer of cream, repeating until all 6 layers are stacked. Chill before slicing for clean cuts. You can decorate with roasted walnuts or melted chocolate. 🔥 Tips for Perfect Results • Don’t overbake the sheets — they should stay soft, not crispy. • Make sure both the cream and butter are at room temperature before mixing. • Chill the cake before slicing for sharp, beautiful layers. 📣 If you enjoyed this recipe… Like, subscribe, and leave a comment! Tell me if you’ve tried this cake before or if it’s your first time making it.