The Europe cake is rich, layered, and unapologetically indulgent—crisp nutty meringue, silky creams, and deep chocolate in every bite. It’s the kind of dessert made for gatherings, where one slice is never enough.
Ingredients
Layers
- 18 egg whites
- 2 1/4 cups sugar
- 1 1/2 cups chopped walnuts
- 9 tablespoons ground biscuits
- 3 tablespoons vinegar
Filling 1
- 10 tablespoons sugar
- 5 tablespoons flour
- 5 tablespoons cornstarch
- 4 cups milk (from 1 liter)
- 1 cup butter or margarine (from 250 g)
Filling 2
- 5.3 oz chocolate (from 150 g)
- 7 tablespoons butter or margarine (from 100 g)
Filling 3
- 18 egg yolks
- 1 1/4 cups sugar
- 1 cup butter or margarine (from 250 g)
- milk chocolate, chopped (to taste)
- chopped walnuts (to taste)
Instructions
Whisk egg whites with sugar until stiff and glossy. Gently fold in chopped walnuts, ground biscuits, and vinegar. Divide into 3 parts and bake 3 layers at 350°F until lightly golden and dry.
For the first filling, cook sugar, flour, and cornstarch in milk until thick. Let it cool completely, then mix in whipped butter until smooth.
For the second filling, melt chocolate with butter and spread over each baked layer. Let it set.
For the third filling, cook egg yolks with sugar over a double boiler until thickened. Cool, then mix with whipped butter. Add chopped milk chocolate and walnuts.
Assemble by layering: crust, filling 1, filling 3, repeating with all layers.
Chill well before serving for best texture.
