Romanian Cake

Grind the nuts (the crumb) Beat well 7 egg yolks with the sugar, a pinch of salt and the rum until the composition grows and becomes a consistent paste. Add the breadcrumbs, ground nuts, vanilla flavor, yeast, lemon zest and 3 of the 4 tablespoons of cocoa powder, mix well with a wooden spoon and then slowly add the 7 egg whites , involving them in the preparation. Bake in a greased pan to cook at a moderate temperature. In the meantime, prepare the cream. Burn the sugar until brown. Then add the nuts and mix well until covered with the burnt sugar. Turn the contents on a wooden board previously rinsed with cold water and let it cool. Then cut into small pieces with a knife. Reserve some cream. Mix the honey with the 2 eggs (whole) and beat in a water bath until it thickens and allows to cool. Beat the butter with the magic wand until it becomes a homogeneous paste, to which you must add the rest of the cocoa and half of the nut cream you have reserved. If necessary, save 3 to 4 tablespoons of cream before adding the nut to spread the cake more easily. When the cake is ready (use a toothpick to check) remove from the oven and unmold. Cut in half horizontally, place the filling and cover completely with the cream. For a better presentation, you can cover the cake with chocolate and decorate with the walnut kernels.