👩🍳 Instructions:
1. Make the Meringue Layers:
- Preheat oven to 160°C / 320°F. Line 5 baking sheets or draw 5 equal circles (~9-inch) on parchment.
- Beat egg whites with a pinch of salt until stiff peaks form.
- Gradually add the sugar and beat until glossy and stiff.
- Gently fold in ground nuts and flour.
- Spread evenly into 5 circles. Bake each for 12–15 min, or until just golden.
- Let cool completely before peeling off the parchment.
2. Prepare the Buttercream:
- In a saucepan, whisk together egg yolks, sugar, and milk.
- Cook gently over medium heat, stirring constantly, until thickened (do not boil). Remove and cool completely.
- Beat softened butter until fluffy, then add the cooled custard one spoonful at a time.
- Add vanilla (and rum if using). Mix until smooth.
3. Assemble the Cake:
- Layer 4 meringue disks with a generous amount of buttercream between each.
- Place the final meringue on top.
- Spread a thin layer of buttercream on the top and sides.
- Chill for at least 1 hour before glazing.
4. Make the Glaze:
- Mix powdered sugar with hot water until smooth and pourable (but not too runny).
- Pour over the top of the cake and smooth quickly.
5. Chocolate Spiderweb Decoration:
- Pipe melted chocolate in concentric circles.
- Use a toothpick to draw lines from the center outward (and alternating inward) to create a spiderweb effect.
6. Decorate & Serve:
- Press chopped nuts or sliced almonds onto the sides.
- Chill the cake for at least 3–4 hours, preferably overnight, before slicing.
💡 Tips:
- This cake is best the next day after the flavors and textures have melded.
- You can substitute hazelnuts for a different twist.
- Don’t worry if your layers aren’t perfect — once assembled, it looks stunning!
Would you like a video or reel script for this one, maybe in a nostalgic tone to match its royal origin?