How to make
Roast the walnuts in a non greased pan and then chop them finely.
Beat the cream with the cocoa and sugar. You should get a thick, smooth cream with a light brownish tinge. If you want it to be more chocolate, you can add more cocoa - it's not a problem. Refrigerate it until it is time to use it.
Prepare cream pudding by heating the milk (1 liter), sugar and vanilla sugar on low to moderate heat. Beat the eggs and add the starch to them, while beating at the same time, so that no lumps form. Reduce the heat and pour the egg mixture into the milk, while stirring constantly for about 12 minutes or until the cream thickens. After removing it from the heat, beat the pudding periodically before it's time to use it, so that it doesn't form a crust.
Put the water with the sugar and the orange peels for the syrup on the heated hob. Boil them for 10 minutes, remove the peels and pour the milk (1 cup). You can boil the syrup, while boiling the pudding cream, so that it does not cool down too much.
To assemble the cake, place the first cake layer in a tray with a removable bottom, lined with a piece of baking paper of the same diameter. Pour the syrup over it well and spread it with half of the cream. Sprinkle it with 1/3 of the walnuts and put the second cake layer on top and pour it with the syrup as well.
Spread 1/2 of the pudding on the second cake layer, sprinkle it with walnuts again and finish off with a third syrupy cake layer and again add the pudding and walnuts on top to finish it off.
Detach the bottom the form and spread the remaining cream on the sides of the cake and smooth them out well. Refrigerate the walnut cake for 2-3 hours before slicing and serving it.
Enjoy!
