How to make
In a bowl, using a whisk, mix together the eggs, sugar and hartshorn for the layers. Add yoghurt and flour, mix well and pour the oil in. Knead a dough and split it into 4 parts. Roll out each ball into a round sheet the size of the tray in which you'll be baking in.
Bake each layer for about 10 minutes in a moderately hot oven. For the cream, heat the milk with the sugar and butter and add the starch, dissolved in 2/5 cup (100 ml) of water in advance. Stir vigorously and add the vanilla. Continue stirring until you get a thick cream.
Stick the layers together with the cream and coat the entire cake with cream on top. Make a decoration of chocolate sprinkles and ground walnuts. Allow the cake to sit for 1 day before serving.
