Vasa’s cake

Method

1. Whisk 5 egg whites and add 5 heaped tablespoons of sugar. Then add 5 yolks one at a time, continuing to whisk.
2. Finally fold in 1 tablespoon of flour and 6 heaped tablespoons of ground almonds or walnuts. Bake the batter on greased paper in a size 28 tin at 180 °C for about 25–30 minutes. Let it cool completely.
3. For the filling: bring 125 ml milk with 4 tablespoons of sugar to the boil. Add 200 g ground walnuts, stir well, take off the heat and leave to cool.
4. Separately whisk 4 yolks with 4 tablespoons of sugar. To the cooled walnuts add the whisked yolks, the zest and juice of one orange, and 100 g melted dark chocolate.
5. Separately beat 250 g of butter until pale, then fold it into the walnut mixture. The butter and the walnuts must be at the same temperature or the cream will split.
6. Spread this cream over the cooled sponge, on every side.
7. Whisk the remaining whites to stiff peaks. Boil a thick syrup from 250 g sugar and 2 cups of water and, while boiling, pour it into the whites in a thin stream as you whisk — this pasteurises the meringue and makes it glossy.
8. Cover the cake with the meringue on all sides until it is completely white, and pipe a decoration over the top.
9. Chill it for several hours. And take care to cut the guests small slices, so more is left for the household.