Sponge:

6  Eggs

150 g of sugar

1 teaspoon Baking Powder Gluten Free

2 tablespoons of cocoa powder

20 g of potato flour

20 g of buckwheat flour

40 g of corn flour

Walnut layer:

5 egg whites

150 g of sugar

0.5 teaspoon Baking Powder Gluten Free

2 tablespoons of potato flour

200 g of walnuts (chopped)

Vanilla cream:

Vanilla cream: 300ml whipping cream,200 ml thick custard (cold)

Icing:

100 g of dark chocolate

50 ml cream 30% fat

Sponge

1. A baking tray 25 cm x 35 cm line with baking paper

2. Preheat the oven to 170 ° C

3. Beat the eggs with the sugar for about 10 minutes until it is light and fluffy

5. Mix the baking powder, cocoa, potato, buckwheat and corn flour

6. Gently toss the dry ingredients into the eggs

7. Pour the dough into a baking tray and put in the oven

8. Bake until the so-called dry stick

9. Electric oven: 170 ° C Gas oven: 170 ° C Baking time: approx. 35 minutes

10. Leave cake to cool down and then cut it into two parts

‍Walnut layer

1. A baking tray 25 cm x 35 cm line with baking paper

2. Preheat the oven to 170 ° C

3. Beat the egg whites until stiff, gradually adding sugar

4. Add baking powder and potato starch and keep whisking

5. Gently toss in the chopped nuts and put the mixture into the baking tray

6. Bake: Electric oven: 170 ° C Gas oven: 170 ° C Baking time: approx. 35 minutes.

Vanilla cream:

Whipp cream first then slowly add custard while still whipping.

Layer the cake:

1. Put one part of the sponge on the bottom of the baking tray and spread half of the vanilla cream on it.

2. Put the walnut cake on top of the cream

3. Spread the rest of the vanilla cream and cover with the second sponge

Top:

1. Melt the chocolate mix with cream, pour on the top of cake, decorate with walnuts

2. Refrigerate the cake for a few hours, preferably overnight.