Ingredients for the top:

• 5 egg whites
• 2 egg yolks
• 6 spoons of sugar
• 6 tablespoons of walnut kernels
• 10 spoons of milk
• 7 tablespoons of flour
• salt
• 1 packet of baking powder
• 1 teaspoon of cocoa

Cappuccino cream ingredients:

• 4 egg yolks
• 600 ml milk
• 150 g of sugar
• 40 g of starch
• 25 g of flour
• 3 cappuccino bags
• salt
• 250 g of butter

Ingredients for the cream:

• 4 egg yolks
• 80 g of powdered sugar
• 3 spoons of milk
• 100 ml of coffee
• 3 h. l
• 200 g of butter

Other ingredients:

• 250 g of cream
• 150 g of compote

Method of cooking:

1. First, beat the proteins with a mixer. Add salt, sugar and mix very well.

2. Gradually add egg yolks, flour and baking powder. Mix well, then add cocoa powder and walnut kernels. Mix well until smooth.

3. Finally, add warm milk. Pour the dough onto a baking sheet lined with baking paper. Bake at 180 degrees for 30 minutes. After it has cooled, cut the top into 4 equal sheets.

4. For the cream, dissolve the coffee in warm water. We do the same with ness. Beat the egg yolks with a mixer. Add sugar, milk, coffee, mix well and heat the resulting composition in a steam bath. After obtaining a thick and uniform cream, remove the pan from the heat and add butter at the end.

5. For the cappuccino cream, beat the egg yolks. Add salt, sugar, flour, starch and mix well. Add boiled milk, cappuccino powder and heat the resulting composition over low heat. We vigorously stir until we get a thick and homogeneous cream. Finally, remove the pan from the heat and add the oil.

6. To form the cake, syrup the first sheet of the top and cover it with half of the cappuccino cream, add the 2nd sheet of the top, smeared with syrup, and cover it with a layer of coffee cream. We act in the same way, alternating creams. At the end, decorate the cake with whipped cream.