Mocha Layered Cake

Preheat oven to 350°F (175°C) and grease two 8-inch round cake pans with butter or oil.

Separate the 8 eggs, placing yolks in one large bowl and whites in another clean, dry bowl.

Whisk the egg whites until stiff peaks form, approximately 3–4 minutes with an electric mixer.

In the yolk bowl, beat the yolks with 250 g confectioner's sugar until pale and creamy, about 2–3 minutes.

Fold the ground walnuts or almonds and 2 tablespoons fine white breadcrumbs into the yolk mixture gently.

Carefully fold the whipped egg whites into the nut mixture in two batches, keeping as much airiness as possible.

Divide the batter evenly between the two prepared pans, smoothing the tops.

Bake for 30–35 minutes until a toothpick inserted in the center comes out clean and the cake is golden.

Cool the cakes in their pans for 10 minutes, then turn out onto wire racks to cool completely.

Once cooled, layer the two cakes with a mocha-flavored filling or frosting of choice between them.