Ingredients
For the Nut Sponge Layers:
- 6 egg whites
- 150 g (¾ cup) sugar
- 200 g (2 cups) finely ground walnuts (or almonds)
- 2 tablespoons flour
- Pinch of salt
For the Vanilla Buttercream:
- 6 egg yolks
- 150 g (¾ cup) sugar
- 250 ml (1 cup) milk
- 1 tablespoon cornstarch
- 250 g (1 cup) unsalted butter, softened
- 1 teaspoon vanilla extract
For the Glaze:
- 200 g (7 oz) white chocolate
- 50 g (2 oz) dark chocolate (for decoration)
Instructions
Prepare the Nut Layers:
- Preheat oven to 180°C (350°F). Line baking trays with parchment paper.
- Beat egg whites with salt until soft peaks form. Gradually add sugar and beat until stiff and glossy.
- Gently fold in ground nuts and flour.
- Spread batter into thin rectangular layers (3–4 layers).
- Bake each layer for 10–12 minutes until lightly golden. Cool completely.
Prepare the Cream:
6. Heat milk in a saucepan.
7. In a bowl, whisk egg yolks, sugar, and cornstarch.
8. Slowly add hot milk while whisking, then return to saucepan.
9. Cook over medium heat until thickened. Cool completely.
10. Beat butter until fluffy, then gradually add cooled custard and vanilla. Beat until smooth.
Assemble:
11. Spread cream evenly between the nut layers, stacking them.
Glaze:
12. Melt white chocolate and spread evenly over the top.
13. Melt dark chocolate and pipe thin lines across the white glaze.
14. Drag a toothpick through the lines in alternating directions to create the classic feather pattern.
- Refrigerate until set.
- Cut into rectangular slices before serving.
