Serbian walnut and orange cake (Vasina torta)

1. Separate the eggs. Whisk the 8 whites with 150 g of sugar to stiff peaks, then gently fold in half the ground walnuts and the flour.

2. Divide between two 24 cm cake tins lined with baking paper and bake at 170 °C for 20-25 minutes; cool completely.

3. For the cream, cook the 8 yolks with the remaining sugar, the milk and the grated zest and juice of the 2 oranges in a pan over low heat, stirring constantly, until thick, then take off the heat.

4. Stir the chopped chocolate and the other half of the walnuts into the hot cream and cool completely; finally beat the soft butter until fluffy and add it to the cream a spoonful at a time.

5. Spread most of the cream over one sponge, top with the second one and cover the top and sides with the remaining cream; whip the cream and smooth it over the top.

6. Chill for at least 4 hours and serve decorated with grated orange zest or chocolate.

Tip: According to tradition, Vasina torta comes from Vranje in southern Serbia, bears the name of a man called Vasa, and is a favourite at Serbian slava feasts. It also works without flour – the walnuts give the sponges their structure.