How to make
For the layers, beat the yolks with the sugar into hard snow and carefully mix them with the flour and ground walnuts. Pour the mixture into a cake form 8 3/4″ (22 cm) in diameter, that has been laid out with the same-sized baking paper.
The ingredients listed are for 1 layer, so repeat this process and bake a total of 3 layers in a preheated 320°F (160 °C) oven for about 20-30 min. each. Let the layers cool and remove the baking paper.
For the cream, beat the eggs with the sugar to a fluffy cream and add the flour and vanilla. Bring the milk to a boil and immediately start adding it, while stirring nonstop.
Then transfer the cream to the pot the milk was in and return to the stove. Stir energetically until the cream thickens.
Crumble the chocolate, pour it into the hot cream and begin stirring after 40-50 seconds, until the cream becomes homogenized.
Leave the cream to cool and beat the mascarpone. Add the cream to it and stir well once again. Start adding a bit of the cream at a time to the mascarpone, while stirring nonstop.
In a suitable platter, stick the layers together with the cream and smear them with it generously on top. Sprinkle ground walnuts on top for decoration or whatever else you'd like and put it in the fridge overnight.
