A cake from my old notebook
She was always on the table about 20 years ago. Here she is again.
- Beat eggs with sugar with a mixer until they turn white, add walnuts little by little and mix flour with a spoon. Mix easily with the mixture. Place baking paper on a dry baking tray and bake the dough in a preheated oven at 200 *.
- Filling Put eggs, sugar and chocolate in a bowl and stir over low heat to melt the sugar and thicken the mixture. It is over when you leave a trace of the visibility of the bottom of the bowl with a spoon. Allow to cool to be a little lukewarm. Stir with a mixer adding little by little margarine until you have used up all the margarine. After that, continue to stir again until you get a light cream. The more you stir, the lighter the cream you get.
- I work in one tray and cut the sponge cake in half along the length of the tray. I love a lot of creamy cake and that’s why I fill the cake like that. You can also bake 2 tests, there will be less filling but still enough.