Reform torta
Walnut meringue chocolate cake
Reform torta (реформ торта): Serbian walnut meringue layers with chocolate butter cream
Belgrade pastry shops have sold reform torta since the early twentieth century, and it is still the cake Serbian families bring out for birthdays, weddings and the slava. Three thin layers of walnut meringue, crisp at the edge and chewy inside, are stacked with a dense chocolate butter cream made with egg yolks cooked over steam until thick. It is very rich, so cut thin slices and serve with strong coffee. The usual slip is beating the butter into a chocolate mixture that is still warm, which melts it and splits the cream; let it cool to room temperature first. Chef's tip: assemble the cake the day before; overnight in the fridge the meringue softens a little and the cake slices cleanly with a hot knife.
- Total time
- 150 min
- Difficulty
- hard
- Serves
- 12
Ingredients
For the walnut meringue
- 8 egg whitesat room temperature
- 1 pinch salt
- 7 oz caster sugar
- 7 oz ground walnuts
- 1 tbsp plain flour
For the chocolate cream
- 6 ½ oz caster sugar
- 5 ½ oz dark chocolateabout 60% cocoa, chopped
- 9 oz unsalted buttersoftened
- 1 tsp vanilla extract
To decorate
- 12 walnut halves (optional)
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Method
0/11 doneStep 1: Heat the oven to 325°F. Draw three 24 cm circles on sheets of baking paper, turn them over and lay them on baking trays.
5 minStep 2: Whisk 8 egg whites with 1 pinch salt until soft peaks form, then add 7 oz caster sugar a spoonful at a time, whisking until the meringue is stiff and glossy and you can't feel grains when rubbed between your fingers.
10 minStep 3: Mix 7 oz ground walnuts with 1 tbsp plain flour and fold them into the meringue in three goes with a large metal spoon, keeping as much air as you can.
3 minStep 4: Divide the meringue between the circles and spread it evenly to the lines with a palette knife.
5 minStep 5: Bake for 20–25 minutes, until dry on top, pale golden and firm when pressed. Bake in two rounds if your oven won't fit all three.
45 minStep 6: Slide the papers onto racks and peel the layers off while still warm; they crisp as they cool.
5 minStep 7: For the cream, whisk 8 egg yolks and 6 ½ oz caster sugar in a heatproof bowl set over a pan of barely simmering water. Keep whisking for 8–10 minutes, until thick, pale and the mixture reaches 167°F.
10 minStep 8: Take the bowl off the heat and stir in 5 ½ oz dark chocolate until it melts and the mixture is glossy. Leave to cool to room temperature, about 30 minutes.
30 minStep 9: Beat 9 oz unsalted butter with 1 tsp vanilla extract for 3 minutes until pale, then beat in the cooled chocolate mixture a spoonful at a time, until you have a smooth, thick cream.
6 minStep 10: Lay one meringue layer on a plate, spread with a quarter of the cream, add the second layer and another quarter, then the third layer. Cover the top and sides with the rest of the cream.
10 minStep 11: Decorate with 12 walnut halves if you like. Chill for at least 2 hours, ideally overnight, then slice with a knife dipped in hot water.
2 min
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 9 g
- Carbs
- 44 g
- Fat
- 40 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does reform torta take?
- About 150 minutes in total: 90 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of caster sugar?
- Caster sugar, same amount.
- What can I use instead of ground walnuts?
- Pecans or chocolate chips, same amount.
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