Intercontinental cake

For the filling:
15 egg yolks
1 liter milk
20 Tbsp sugar
5 Tbsp flour
3 Tbsp corn starch
4 Tsp vanilla sugar
1 cup powdered, confectioners sugar
4 sticks / about 450g margarine or butter, unsalted,
200 g chocolate, dark
Whipped cream, and cream stabilizer to decorate
Some ground walnuts to decorate

Mix egg yolks with sugar, and vanilla sugar, until nicely combined, and frothy. Add 1 cup milk (from one liter), flour, and corn starch. Set the rest of the milk to boil. When it starts boiling, add the yolk mixture gradually, mixing well, so not to get lumps; reduce heat, and cook for few minutes, mixing constantly.

Transfer cream to a bowl, and let it cool a little before placing it in the fridge to cool completely. Once it’s cool mix in margarine or butter, which you first mixed with powdered sugar. Add more powdered sugar, if you like it sweeter.

Now you can either divide into three, and add 200 g of chocolate (melted, and cooled slightly) into one third, 200 g fine shredded coconut into the second third, and 200 g walnut meal into the last third.
I have just separated one third, and left it as it is, and added 200 g chocolate into two thirds, and thus got more light chocolate filling, and one plain vanilla.

For the cake layers:
15 egg whites
15 Tbsp sugar
15 Tbsp flour
30 Tbsp ground walnuts, walnut meal
3 Tsp baking powder

In a stand mixer, mix egg whites, gradually adding sugar, until stiff. Slowly add flour mixed with baking powder, then fold in walnuts, and combine well. Divide into three, and bake each layer in a 8” round, spring form pan. Cool each layer, and soak each evenly, with ¼ cup warm milk.
If you got three flavor creams, then spread each layer with a different cream, in any order you like.