How to make
Make the caramelized sugar first so you don't have to pause later when assembling the cake. Melt the sugar and butter on the stove, spread out the resulting caramel in a suitable container to harden. Then blend it in a blender or mash in a mortar and pestle.
Start making the cake layers. Beat the eggs with the sugar to fluffy cream. Add the sifted flour and cocoa and beat to a smooth consistency. Then add the walnuts - set your mixer aside now and stir with a spatula.
Bake 2 layers (I baked in a 10 1/4″ (26 cm) diameter tray) in a preheated 360°F (180 °C) oven with removable sides, laid out with baking paper. Bake about 15 min. but do check with a toothpick because since the layers consist primarily of walnuts they bake a little quicker.
After you've baked the layers, leave them to cool and start preparing the cream mixture. Beat the mascarpone with the sugar, add the sour cream and finally the cream cheese.
Start assembling the cake. Syrup the 1st layer with hot syrup consisting of 2 cups sugar and 1 cup water, smear with cream mixture (slightly less than 1/2) and sprinkle caramelized sugar. Place the 2nd layer, syrup it, smear the entire cake with the remaining cream mixture and sprinkle caramelized sugar and walnuts.
Enjoy!
