Ingredients
– 12 eggs, separated
– 4 cups sugar
– 4 tablespoons flour
– 100 grams walnuts
– 1 cup milk
– 50 grams cacao
– 10 tablespoons water
– 300 grams butter, softened
– Vanilla
– Rum

Shortcake
1. Beat 12 egg whites into a foam
2. Slowly add 2 cups of sugar, 3 tablespoons of flour, and walnuts
3. Divide into 3 parts
4. Bake each part in a round dish, buttered and sprinkled with flour or lined with buttered wax paper sprinkled with flour
5. Once cool, spread the chocolate cream on the top and bottom layer and the white cream on the middle layer

White Cream
1. Rub 3 yolks into 1 cup of sugar and tablespoon of flour
2. Add 1 cup of milk
3. Cook on low heat until thick (Babushka’s note: I bring it to a boil.)
4. Set aside to cool
5. Once cool, slowly add butter and vanilla

Chocolate Cream
1. Combine cacao with water and 6 teaspoons of sugar
2. Cook on low heat until sugar is dissolved
3. Set aside to cool
4. Add 2/3 of the white cream
5. Add some rum