How to make
Mixture 1:
Beat the yolks with half the sugar to a fluffy cream. Add the 4 eggs 1 by 1 and continue beating with a mixer, while also adding the rest of the sugar in a thin trickle. Add the oil and stir. Add the flour in lots and stir carefully until you get a fluffy cake batter.
Mixture 2:
Beat the whites with a mixer in a bowl to a fluffy cream. Continue beating, while adding the sugar in lots. Once you get a thick cream, stop beating and carefully add the flour, stirring from the bottom up, while being careful not to deflate the mixture.
Mixture 3:
To the ground walnuts, add the cocoa and stir until homogeneous.
Butter a cake form and sprinkle lightly with flour.
Start assembling the cake as follows: pour on some of mixture 1 (the yellow one), then sprinkle a layer of walnuts and cocoa, put the egg white mixture, walnuts again and finish off with the yellow mixture.
Bake the cake in a preheated 360°F (180 °C).
