The dessert known as “Even the Rich Cry” is a spectacular layered treat filled with walnuts, hazelnuts, chocolate, and creams. Each layer brings a different texture—from light nut meringues to creamy chocolate fillings—creating a truly unforgettable dessert.
Ingredients
Cake layers
32 eggs
2.2 lb ground walnuts
11 oz ground hazelnuts
12 oz dark baking chocolate
1 cup finely crushed butter biscuits
18 tablespoons breadcrumbs
4 cups whole milk
4 packets whipped cream powder
1 packet vanilla sugar
3.3 lb granulated sugar
7 oz butter or margarine
1 tablespoon cocoa powder
First cake layer
6 egg whites
10 tablespoons sugar
2 oz chopped walnuts
3 tablespoons breadcrumbs
Second cake layer
6 egg whites
10 tablespoons sugar
3 tablespoons breadcrumbs
4 oz ground hazelnuts
Third cake layer
4 egg whites
2 oz sugar
4 egg yolks
2 oz melted butter
4 oz ground walnuts
2 tablespoons breadcrumbs
Fourth cake layer
6 egg whites
10 tablespoons sugar
3 tablespoons breadcrumbs
3 oz chopped walnuts
2 squares grated dark chocolate
3 tablespoons crushed butter biscuits
First cream filling
1 lb ground walnuts
1 cup sugar
1/2 cup warm milk
4 oz butter
1 packet vanilla sugar
1 packet whipped cream powder
Second cream filling
18 egg yolks
18 tablespoons sugar
7 oz dark chocolate
7 oz butter
1 cup caramelized sugar
7 oz ground walnuts
Third cream filling
10 whole eggs
15 tablespoons sugar
7 oz roasted ground hazelnuts
5 oz finely ground peanuts
7 oz butter
Instructions
Preheat the oven to 350°F (180°C) and line several round cake pans with parchment paper.
First cake layer
Beat the egg whites until soft peaks form. Gradually add sugar while mixing until stiff and glossy. Gently fold in chopped walnuts and breadcrumbs. Spread the batter evenly in the pan and bake for about 45–50 minutes. Let the layer cool completely.
Second cake layer
Whisk egg whites with sugar until fluffy and thick. Fold in breadcrumbs and ground hazelnuts carefully so the mixture stays airy. Transfer the batter to the pan and bake for about 40–45 minutes. Cool before removing from the pan.
Third cake layer
Beat egg whites with sugar until foamy. Mix in egg yolks one by one, followed by melted butter. Stir in ground walnuts and breadcrumbs until combined. Bake for about 30 minutes and allow the layer to cool fully.
Fourth cake layer
Whip egg whites with sugar until firm peaks form. Add breadcrumbs, chopped walnuts, grated chocolate, and crushed biscuits. Fold gently to keep the mixture light. Spread into the prepared pan and bake about 40 minutes until lightly golden. Cool completely.
First cream filling
Combine ground walnuts and sugar in a bowl and pour warm milk over the mixture to soften it. In another bowl beat butter with vanilla sugar and whipped cream powder until creamy. Mix both components together until smooth and rich.
Second cream filling
Place egg yolks and sugar in a heatproof bowl and cook over a double boiler while stirring until thick and creamy. Add chopped chocolate and mix until melted. Let the mixture cool slightly, then beat in softened butter until smooth. Divide the cream into two parts. Leave one portion plain for the top glaze. In the second portion mix caramelized sugar and ground walnuts for a deeper nut flavor.
Third cream filling
Whisk whole eggs and sugar over a double boiler until the mixture becomes thick and pale. Let it cool completely. Beat in butter until creamy, then add roasted hazelnuts and ground peanuts.
Place the first cake layer on a serving plate and spread the walnut cream evenly across the surface. Position the second layer on top and cover it with part of the hazelnut cream mixture. Add the third layer and spread the caramel walnut filling evenly. Finish with the fourth cake layer and cover the entire cake with the remaining chocolate cream. Decorate with whipped cream swirls, chopped nuts, or chocolate shavings if desired. Refrigerate several hours so the layers set and the flavors blend perfectly.
