Ingredients (for 14 servings):
8 eggs, 7 oz sugar, 7 oz flour, 2 oz ground walnuts, 1 oz cocoa powder
for the syrup:
1 cup water, 5 oz sugar, 3 1/2 oz raisins, rind of 1 lemon
for the cream
4 eggs, 3 1/2 oz sugar, 1/2 teaspoon vanilla extract, 2 1/2 packets of vanillin pudding powder (to cook, not mix), 1 quart milk
to taste:
2 oz rum
to sprinkle:
2 oz ground walnut, 2 oz cocoa powder
for the chocolate sauce:
the same as used for the Crèpe
a la Gundel
to garnish:
whipped cream

For the dough, mix the egg yolks with half of the sugar until white and frothy. Add the flour. Beat the egg whites until stiff peaks form, adding the remaining sugar by spoonfuls towards the end. Fold into the yolk mixture. Divide into three equal portions. Mix the first with walnut, the second with cocoa powder. Leave the third white. Line three baking sheets with baking paper and layer the three portions of dough into them, separately. Bake in a pre-heated oven over medium heat (355 °F, 330 °F in air-convector ovens) for 15-18 minutes. For the syrup, bring the water to a boil with the sugar, add the raisins. Pull to the side and add the lemon rind. For the cream, mix the egg yolks, the vanilla extract and the pudding powder with 3 oz cold milk until smooth. Bring the rest of the milk to a boil. Add a spoonful to the egg yolk mixture, stir and pour the entire mixture into the hot milk. Cook, stirring with a whisk, for 1-2 minutes, until it reaches a thick cream-like consis-tency. Pull to the side, fold in the beaten egg whites. Place the walnut dough into a deeper baking dish. Sprinkle with the warm raisin syrup and the rum. Spread one third of the cream on it, sprinkle with the ground walnuts. Place the cocoa dough on next, sprinkle with the raisin syrup and the rum. Spread one third of the cream on top. Place the light-colored dough on it, sprinkle with the remaining syrup and rum, cover with the remaining cream. Sift on some cocoa powder. Place in a refrigerator for a short while to let all the flavors ripen. Before serving, use a tablespoon to remove chunks of the layers, arrange the pieces on a plate and garnish with whipped cream.

Preparation time: 2 hours
One serving: 1961 kJ/469 kcal