Alcazar Layered Cake

Preheat oven to 350°F (175°C). Whip egg whites with a pinch of salt until stiff peaks form, then gradually add 6 tablespoons of sugar while continuing to beat until glossy and thick.

Gently fold the ground walnuts and vanilla into the meringue mixture until just combined, being careful not to deflate the whipped egg whites.

Divide the walnut meringue between two greased and floured 8-inch cake pans, spreading evenly. Bake for 12-15 minutes until pale golden and set but still slightly tender.

Remove the walnut layers from the oven and allow to cool slightly in the pans before turning out onto wire racks to cool completely.

For the cream filling, whisk egg yolks with 6 tablespoons of sugar until pale and thick. Heat the milk with oil until steaming, then slowly pour into the yolk mixture while whisking constantly.

Return the mixture to the stove over medium heat and cook, stirring constantly, until it thickens (about 3-4 minutes), then remove from heat and allow to cool.

In a separate bowl, cream together the butter with the cooled custard mixture until light and fluffy. Divide the buttercream into portions for different flavorings.

Stir the coffee and cacao powder into one portion of buttercream until well combined and smooth.

Stir the rum into another portion of buttercream until evenly incorporated.

Place the first walnut cake layer on a serving plate and spread with a layer of coffee-flavored buttercream. Top with the second walnut layer and frost the top and sides with the rum-flavored buttercream, creating a layered, decorated finish.

Refrigerate the assembled cake for at least 1-2 hours before serving to allow the layers and filling to set properly.