On the bases: Beat eggs and sugar until a uniform mixture (egg whites and yolks can be beaten separately, but not necessarily). Added to the mixture, stirring constantly, consistently the oil, ammonia soda, quenched in yogurt, vanilla and flour. The mixture was then divided into three equal parts, three pots. To the first mixture, 2 cups ground walnuts and mix everything well. The second mixture was added 2 tbsp cocoa and again stirred well. The third part is not added anything. In a greased baking dish and covered with buttered baking paper fired one by one the bases at 180 C. After firing their paper they are removed and they are allowed to cool. In this During cream is prepared by one of the following ways: 1 liter milk boils, and thereto is added 10 tbsp sugar. Beat 2 eggs, 4 tbsp flour and vanilla and stirring constantly added to the already boiled milk to obtain a fluffy cream. or 1 liter of milk and 10 tbsp sugar are added to boil. 100 g starch is broken down with 100 ml water. The mixture was added to the boiling milk. Mix until a homogeneous mixture. In a large bowl cake placed first walnut (cold) base and pour cream. Then it is placed on the cocoa base and again pour the cream. At the top are usually placed base and cream again. Spread with cream and sides of cake and dusted with ground walnuts - top and sides. If the tray in which bake the bases are not quite the same do not worry, the cake can be formed after the three and enforce the base cream, like the rest can eat by eager observers or it can make petit fours.