TEODORA CAKE:
FIRST LAYER:
Beat 8 whole eggs with 8 tablespoons of sugar. Add 12 tablespoons of ground walnuts, 4 tablespoons of breadcrumbs, and 1 tablespoon of cocoa.
Bake in a round cake mold (26 cm) at 180°C (356°F). The layer is baked when the edges start to separate from the mold. You can also test it with a toothpick; it should come out clean when the layer is done.
Cut the baked cake into two layers to make two separate dark layers.
SECOND LAYER
Beat 5 egg whites, then gradually add 5 tablespoons of sugar and continue beating. Stir in 150g of chopped walnuts. Bake this layer in the same mold as the dark layer.
FILLING
Whisk 5 egg yolks with 250g of powdered sugar over steam until thickened. Add 150g of cooking chocolate and 3 tablespoons of brewed coffee.
Once the mixture cools, mix in the whipped butter.
