Eszterházy Torta (Walnut Meringue Cake)

Meringue layers

1. Heat the oven to 300°F (150°C). Draw five 22 cm (9 inch) circles on parchment.

2. Beat the egg whites (5) with the salt to soft peaks, add the granulated sugar (200 g1 cup) gradually and beat to stiff, glossy peaks. Fold in the ground walnuts (200 g) and flour (8 g1 tbsp).

3. Spread the meringue evenly inside the circles and bake 20 to 25 minutes, until dry and light golden. Cool completely.

Buttercream

1. Whisk the egg yolks (5), granulated sugar (150 g¾ cup) and milk (150 ml½ cup + 2 tbsp) in a heatproof bowl over simmering water, stirring constantly until thick, about 167°F (75°C). Take it off the heat and beat until cool and thick.

2. Beat the butter (300 g1⅓ cups) until very creamy and pale, then beat in the custard a little at a time. Add the vanilla extract (1 tsp) and rum (2 tbsp), and beat until silky.

Assemble and finish

1. Stack the meringue layers with buttercream between them, keeping about a third of the cream for the sides. Spread it over the sides and press the walnuts into it.

2. Fondant. Mix the powdered sugar (200 g1⅔ cups) with the lemon juice (30–45 g2–3 tbsp) until smooth and pourable; it should coat the back of a spoon. Pour it over the top and spread it quickly.

3. Feathering. While the fondant is still wet, pipe thin parallel lines of the dark chocolate (50 g) across it. Drag a toothpick through the lines at right angles, alternating direction, for the feathered pattern.

4. Refrigerate overnight so the meringue softens and turns cake-like. Cut with a sharp knife.