Day and Night Cake: A Retro Two-Tone Sponge Layered With Cooked Chocolate-Walnut Cream

Instructions

1. In a bowl, beat the softened butter with the sugar and vanilla sugar until light and fluffy. Add the yolks and beat well again.

2. Gradually add the milk and flour alternately. Beat briefly after each addition so the ingredients come together.

3. Whip the egg whites separately to stiff peaks. Fold them very gently by hand into the yolk base so the batter stays airy.

4. Divide the batter into two equal halves. Sift the cocoa into one half and mix gently to make the dark batter.

5. Line a baking pan (about 12.5×7.5 inches / 32×19 cm) with parchment paper. Bake the light batter first at 350°F (180°C) for about 15 minutes. Let it cool.

6. Bake the dark batter the same way. Once baked, let both layers cool completely and remove the parchment.

7. Make the cream. Put the milk, sugar, chopped chocolate and butter in a saucepan. Heat, stirring constantly, until the mixture comes to a boil and everything is smoothly combined.

8. Take it off the heat and immediately stir in the ground walnuts. Let the cream cool at room temperature until it starts to thicken (it should be spreadable, not runny).

9. Time to assemble! Put the light layer on the bottom. Spread about 2/3 of the cream over it.

10. Set the dark layer on top and press it gently with your hands so it sticks to the filling. Spread the remaining cream over the top and sprinkle generously with ground walnuts.