Intercontinental cake

sheets-mix the egg whites with a pinch of salt, until they double in volume.

Gradually add the sugar, mixing well until it becomes a glossy and firm foam.

Add flour mixed with baking powder, ground walnuts, mix with a spoon with light movements.

Divide the composition into 3, pour the composition into a tray lined with baking paper and bake in the preheated oven for about 15 minutes until it passes the toothpick test.

Repeat with the other 2 sheets as well.

Cream-Mix the yolks together with the sugar on a steam bath, add the milk and mix continuously until the composition thickens,

Let it cool, then add tablespoon by tablespoon of butter mixed with foam, stirring constantly.

We divide the composition into 3 bowls,

In a bowl add the coconut, in the 2nd the raisins soaked in rum, in the 3rd the chopped chocolate, mix well

On the first sheet add the coconut cream, add the 2nd sheet on top of the raisin cream, the 3rd sheet and the chocolate cream.

On top add chopped chocolate, almonds, coconut and let cool for a few hours.