Some cakes are just too beautiful—and too delicious—to forget. Light meringue, layers of fruit filling, creamy yogurt mousse, and silky vanilla custard come together in perfect harmony—ideal for special occasions or whenever you want to impress.
Ingredients
For the meringue base:
- 7 egg whites
- 2 ½ cups granulated sugar (490 g)
- 1 tablespoon white vinegar
- Optional: 1 cup toasted chopped hazelnuts
Filling 1 (Raspberry pudding layer):
- 2 cups water
- 3 raspberry-flavored pudding mixes (about 1.4 oz / 40 g each)
- 10 tablespoons sugar
- 2 cups fresh or frozen raspberries (about 14 oz / 400 g)
Filling 2 (Berry yogurt mousse):
- 1 ¾ cups berry-flavored yogurt (about 14 oz / 410 g)
- 2 packets unflavored gelatin (about 14 g total)
- 4 tablespoons sugar
- 2 cups heavy whipping cream (well chilled)
Filling 3 (Vanilla custard with chocolate):
- 7 egg yolks
- 7 tablespoons sugar
- 2 vanilla pudding mixes (about 1.4 oz / 40 g each)
- 2 cups milk
- 9 tablespoons (1 stick + 1 tablespoon) unsalted butter (125 g)
- 1 ¾ oz milk chocolate, grated (about 50 g)
Chocolate glaze:
- Your preferred chocolate ganache or glaze for the top
Preparation:
Beat the egg whites until stiff, gradually adding the sugar and vinegar. Spread the mixture into a parchment-lined rectangular baking dish. If using hazelnuts, fold them in before baking. Bake at 210°F (100°C) until firm and dry. Let cool completely.
For Filling 1, combine pudding mix, sugar, and water in a saucepan. Cook over medium heat until thickened, then add the raspberries. Cool completely.
For Filling 2, bloom the gelatin in 5 tablespoons cold water. Gently heat until dissolved. Stir into yogurt with sugar. In a separate bowl, whip the cream to stiff peaks and fold into the yogurt mixture with a spatula.
For Filling 3, whisk together yolks, sugar, pudding mix, and milk. Cook over steam or low heat until thick. Cool to room temperature, then blend in butter and grated chocolate.
To assemble, place the baked meringue base on a tray. Spread Filling 1, then add Filling 2, then Filling 3. Top with chocolate glaze. Refrigerate for several hours before serving.
Lemon Walnut Cake
This tall, fragrant cake is a classic. With its soft lemon-scented sponge and rich walnut-caramel filling, it’s perfect for holidays, celebrations, or whenever you want to impress your guests with a traditional showstopper.
Ingredients:
10 large eggs
10 tablespoons sugar
1 cup all-purpose flour (15 tablespoons or about 120 g)
Zest of 1 lemon
Filling:
1 ¼ cups sugar (250 g)
1 cup milk
2 ½ cups ground walnuts (250 g)
1 cup unsalted butter (250 g), softened
Preparation:
Beat the whole eggs with sugar until pale and foamy. Gently fold in the flour and lemon zest. Pour into a well-buttered 4-quart Dutch oven or deep round baking pot. Bake at 350°F (175°C) for 45–60 minutes, or until a toothpick comes out clean. Let cool completely and cut horizontally into three even layers.
Caramelize the sugar in a dry saucepan, then carefully add milk while stirring. Once fully dissolved, stir in the walnuts. Let cool to lukewarm. Cream the butter separately, then mix with the cooled walnut mixture.
Assemble the cake by spreading filling between each layer and over the top. Chill the cake for several hours before serving to allow flavors to develop.
