How to make
Whisk 4 eggs with 1 cup of sugar, the vanilla, then add 1 cup of flour with 1/2 tsp baking powder. Whisk generously.
In another container, beat 4 eggs with 1 cup of sugar. Then add 2 tablespoons of cocoa, 2 cups of crumbled walnuts, 1 cup of flour, 1/2 cup baking powder.
In a tray laid out with baking paper, put 1 large salad spoonful of the yellow mixture right in the middle, one spoon of the brown mixture and keep alternating until you run out of the mixtures.
Bake in the oven as you would a normal cake. Prepare a syrup from 2 cups of water, 1 cup sugar, add 1-2 spoons of rum (cognac), boil the mixture for 5-8 min. Once it cools, syrup the cake on both sides sparingly - to make sure you have enough syrup.
Once the cake cools well, pour on a glaze of 1 cup sugar with 2 tablespoons cocoa, 4 tablespoons milk and 1 pack of butter.
Pour on the glaze with a spoon but smooth it out with a knife. Decorate if desired with colored sprinkles, walnuts and so on. It's best to let it sit for a few hours before consumption. The cake is delicious and once cut, the visual effect of both mixtures is remarkable!
