Reform Torta: Crunchy Walnut Meringue, Silky Coffee Cream and a Secret Night Under Heavy Books

These legendary Reform bars, also known as “Killerica”, are what Reform torta lovers dream of: layers of crisp walnut meringue baked right on cake wafers, filled with a silky coffee-chocolate cream. The baked meringue topping gives them a crunch you will not find in other bar cakes.

It is a festive classic that looks luxurious and suits any celebration or a quiet Sunday coffee. Will you bake it for your next holiday gathering?

Ingredients

Instructions

1. Place the egg whites in a large bowl and whip them to soft peaks. Add the sugar and keep whipping until you have a firm, glossy meringue that holds its shape.
2. Very gently fold the ground walnuts into the meringue by hand, taking care not to deflate it. Divide the mixture into two equal halves.
3. Lay out the two wafer sheets. Spread each half of the walnut meringue evenly over one wafer (on the side with the deeper grid).
4. Preheat the oven to 350°F (180°C). Place the wafers on a baking sheet lined with parchment paper and bake for about 10 minutes, until the meringue turns lightly golden. Let cool.
5. While the wafers bake, make the cream. Whisk the yolks with the sugar in a bowl set over simmering water (water bath). Cook, stirring, for about 20 to 25 minutes, until the cream thickens (it should reach at least 160°F / 71°C).
6. Add the broken chocolate and the strong coffee to the hot yolk cream. Stir until the chocolate has melted completely. Remove from the heat and cool to room temperature.
7. In another bowl, beat the softened butter until fluffy. Add the cooled chocolate base a spoonful at a time, beating until you have a smooth cream.
8. Cut each cooled baked wafer in half lengthwise. You now have 4 strips of base.
9. Divide the cream into 4 portions. Spread cream over the first strip, set the second strip on top, press down gently and spread with cream again. Repeat with all the layers.
10. Spread the top layer with the remaining cream and sprinkle with ground walnuts.
11. Key step: Cover the cake with parchment paper, set a baking sheet on top and weigh it down (for example with two heavy books). Refrigerate, ideally overnight, so the layers level out and bond.

Video Recipe

Tips for Perfect Reform Torta

• Both the butter and the cooked chocolate base must be at the same room temperature before you combine them, so the cream does not curdle.
• The baked wafers may curl slightly when they come out of the oven. Do not worry: they flatten beautifully once you fill and weigh them down.
• Cut the cake with a hot knife once it is thoroughly firm.
• Find cake wafers at European or Eastern European grocery stores or online. Look for large rectangular sheets (sold as torte wafers or “oblaten”); they are what makes the base crisp.

Easy Variations

• Without coffee: For a kids’ version, leave the coffee out of the cream or replace it with a few drops of rum flavoring.
• Hazelnuts: Use toasted ground hazelnuts instead of walnuts for a flavor reminiscent of nougat.

Frequently Asked Questions (FAQ)

Cut the bars into neat rectangles. They are rich, so small pieces are plenty.

The recipe is based on a version by Recepttura, adapted by the We Cook With Love team.

Enjoy! Try more recipes from our kitchen.