Special Layered Cake with Cacao

Preheat the oven to 350°F (175°C) and lightly oil two round cake pans, ensuring even coverage on the bottom and sides.

Finely chop the walnuts into small, uniform pieces using a food processor or knife, being careful not to grind them into powder.

Beat the egg whites in a clean bowl with an electric mixer until stiff peaks form, about 5-7 minutes of continuous beating.

Gradually add the sugar to the beaten egg whites while continuing to beat, incorporating it in small amounts to maintain the meringue structure.

Gently fold the chopped walnuts into the meringue using a spatula, using slow, deliberate strokes to prevent deflating the mixture.

Divide the walnut-meringue mixture evenly between the two prepared pans and smooth the tops with a spatula.

Bake both layers for 30-35 minutes until they are light golden brown and a toothpick inserted in the center comes out clean.

Remove the cake layers from the oven and allow them to cool in the pans for 10 minutes before turning out onto a wire rack.

Once completely cooled, brush one cake layer lightly with rum using a pastry brush to add depth of flavor.

Spread a layer of whipped cream evenly over the rum-brushed cake layer, using an offset spatula or knife.

Place the second cake layer on top of the whipped cream layer and gently press down to secure the two layers together.

Top the assembled cake with the remaining whipped cream, spreading it smoothly across the top surface for an elegant finish.