Cake

Beat egg whites until soft peaks form. Slowly add and fold in sugar to form “snow.” Add nuts slowly and mix in gently. 

Line two cookie sheets with baking paper and spray with spray oil. Spread mixture onto paper and bake at 175°C for five minutes.

Lower temperature to 160°C and bake for 30 to 40 minutes or until golden brown. Flip over onto a towel and peel off parchment paper.

Cream

Mix together margarine, sugar, vanilla, cocoa, and reserved egg yolks in a mixer, then cook mixture over a double boiler for one hour on a low flame.

Assemble as follows: Cake, cream, cake and cream on top. You may decorate with a shelled walnut.