Martha Rocha Cake

Prepare the cake

Beat egg whites until stiff peaks form

Add eggs one at a time, followed by sugar, and beat for 5 minutes

Sift flour over the mixture and mix delicately

Divide the batter in half

To one part add chocolate and mix

Place the batter in two 25cm-diameter greased and floured pans

Bake at 200°C for 30 minutes or until a toothpick inserted into the center comes out clean

Let cool for 10 minutes, then remove from pans and let cool completely

Prepare lemon cream

Mix egg whites with sugar and cornstarch

Heat milk and water in a pan until just about to boil, then add a little of the egg mixture

Mix and return to heat, stirring constantly until thickened

Remove from heat, add melted butter, and reserve

Prepare meringue topping

Beat egg whites until stiff peaks form, adding sugar gradually, beating for 10 minutes

Place meringue over a 25cm-diameter greased and floured pan lined with parchment paper

Bake at 100°C for 1 hour with the door slightly open

Prepare whipped cream

Combine heavy cream and sugar in a stand mixer, beating on low speed increasing to high

Beat until thickened and stiff peaks form, but do not overbeat or it will become butter

Prepare walnut crunch

Melt sugar in a pan over heat, stirring constantly until dissolved and a caramel-like consistency is reached

Add chopped walnuts, mix, and remove from heat

Let cool completely

Break into pieces once cooled.