How to make
The products for the sponge layers are mixed and blended to obtain a homogeneous mixture. Divide the mixture into two parts and bake the individual bases in a preheated 360°F (180 degree) oven until they're fully baked.
While the bases are baking, prepare the cream.
Beat the eggs and sugar separately, add the flour, vanilla and little milk to make a thin mixture.
Boil the remaining milk and when it is boiling add the mixture to make a thicker cream.
Separate the egg whites and beat another 1/2 cup of sugar. Once the cream cools, add them and mix everything with a spatula. The cream turns out fluffier this way.
If you want, you can syrup the sponge layers, so that they are jucier. Then alternate between sponge layers and cream.
The decoration of the walnut cake is with ground walnuts, but it can be something else. The finished cake should be left for at least a few hours in the refrigerator before serving.
The source for this delicious village-style walnut cake: Nevena Dobreva
