Gaby
Dough:
1.5 cups margarine
6 egg yolks
1.5 cups sugar
4 teaspoons flour
1.5 tablespoons baking powder
3 tablespoons cocoa powder
Merengue:
6 egg whites
15 tablespoons sugar
1.5 cups roasted walnuts
Cream:
2 cups milk
1 cup sugar
1 package sour cream pudding mix
250 g butter
Combine all the ingredients for the dough, except for the cocoa powder, and knead until smooth. Divide the dough into 5 parts; add cocoa to three of them and leave two parts plain.
For the meringue: Whip the egg whites while gradually adding the sugar, and fold in the walnuts at the end. Roll out the two plain dough portions and bake them as layers. Roll out the dark dough portions, brush them with the egg-white-and-walnut mixture, and bake until the meringue hardens.
For the cream: Dissolve the pudding mix in one cup of cold milk and dissolve the sugar in the other cup of cold milk. Heat the milk with sugar until it boils, then pour the milk with the dissolved pudding mix into the boiling milk, stirring continuously, and cook over low heat until the mixture thickens. Let the mixture cool. Whip the butter, then gradually add the cooled pudding mixture, beating well after each addition.
