Ingredients:

300g walnuts, lightly toasted
10 eggs, separating the yolks from the whites
A pinch of salt
200 g of sugar
40 g of corn starch
10 egg yolks
130 g of sugar
150 ml of milk
20 g of cocoa
200g butter, softened
Procedure:

Lightly fry the nuts (300 g).
Separate the yolks from the whites of the 10 eggs.
Add a pinch of salt to the egg yolks and mix.
Add 200 g of sugar and 40 g of corn starch to the egg yolks. Mix well.
Insert the toasted walnuts into the dough.
Beat the egg whites until stiff and add them delicately to the dough.
Pour the mixture into a pan and bake in the oven at 170°C for 50 minutes.
Prepare the cream: mix 10 egg yolks with 130 g of sugar and 150 ml of milk. Cook over low heat until thickened.
Add 20 g of cocoa to the cooled cream.
Cut the cooked cake into three layers.
Spread the cream between the cake layers.
Prepare a glaze by creaming together softened butter (200 g) and icing sugar.
Decorate the cake with butter and cocoa icing.
Place the cake in the refrigerator for at least 3 hours before serving.
Enjoy your meal!

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