Ingredients for Cakes
6 eggs, 6 tablespoons of sugar, 6 level tablespoons of flour, vanilla flavouring, 2 heaped tablespoons of cocoa powder

Walnut cream
100 g/4 oz butter, 100 g/4 oz ground walnuts, 200 ml milk, 1 heaped tablspoon of sugar, 1 tablespoon of rum, 1 heaped teaspoon of flour

Chocolate cream
200 ml milk, 1 egg, 1 heaped tablespoon of sugar, 100 g/4 oz butter, 1 heaped teaspoon of flour, 2 heaped tablespoons of cocoa

Topping
300 ml/half pint whipping cream, 100 ml/2 and half fl oz milk, 1 tablespoon rum, 100 g/4 oz sugar, 2 tablespoons of cocoa powder, 1 handful raisins soaked in rum

Preparation
Butter and flour two square or rectangular cake tins. Heat the oven to 180 C/350 F.

Make a vanilla cake and a chocolate cake as follows: separate the eggs and beat the yolks with sugar until thick and frothy. Fold in the flour. Beat the egg whites until stiff, fold them into the batter.

Divide the cake batter in two parts. Flavour one part with 2 heaped tablespoons of cocoa and the other with vanilla. Put each mixture into the cake tins. Bake for about 15 minutes, until the cakes come away from edges of the tin. Turn out onto a cake rack and leave to cool.

Prepare a nut cream by mixing the walnuts with the butter, milk, flour, sugar and rum. Bring to the boil, stirring well, then remove from the heat. Leave to cool, then spread over one of the cakes, sprinkle with raisins and put the other cake on top.

To make the chocolate cream, mix the milk with the beaten egg, butter, flour, sugar and cocoa. Heat slowly, stirring, until thick. Don't let the mixture boil. Leave to cool a bit, then spread on the top of the cake and leave to rest.

When the cream is stiff, cut the cake into little squares and pile them up on a dish. Mix the milk with 50 g/2 oz sugar and the rum, pour over the cake. Decorate with whipped cream.

Before serving, mix the remaining cocoa with sugar and a little water to make a thick sauce and pour over the the whipped cream.

Recommended drinks Somlói furmint, Debrôi hárslevelû, Capuccino