Cakes
Reform Torta: Crunchy Walnut Meringue, Silky Coffee Cream and a Secret Night Under Heavy Books
Reform torta: crisp walnut meringue baked on cake wafers, layered with a cooked coffee-chocolate yolk butter cream.
NutritionApproximate, per serving
Instructions
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.
Very gently fold the ground walnuts into the meringue by hand, taking care not to deflate it. Divide the mixture into two equal halves.
Lay out the two wafer sheets. Spread each half of the walnut meringue evenly over one wafer (on the side with the deeper grid).
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.
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).
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.
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.
Cut each cooled baked wafer in half lengthwise. You now have 4 strips of base.
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.
Spread the top layer with the remaining cream and sprinkle with ground walnuts.
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.
- So the cream does not curdle, the butter and the cooked chocolate base must be at the same room temperature before you combine them.
- The baked wafers may curl a little when they come out of the oven. That is fine: they flatten once they are filled and weighted.
- The cake slices best with a hot knife once it is firm.
- Variations: leave out the coffee for a kids' version or use a few drops of rum flavoring; use toasted ground hazelnuts instead of walnuts for a nougat-like flavor.