Shomloi galushka :

Butter and flour two pie pans. Preheat the oven to 180 C. Beat the egg whites until stiff. Beat in the sugar, then the yolks. Carefully fold in the flour and a pinch of baking soda. Split the batter in two. Fold the cocoa powder in one half and add vanilla to the other. Bake for about 15 min, or until a fork comes out clean. Turn out onto plates while hot.

To make the nut cream, mix the walnuts, butter, milk, flour, sugar, and rum. Bring to a boil, while stirring constantly, then let it cool. While still fluid then spread over one of the cakes and put the other cake on top. Once the walnuts cream has solidified, cut the cake into small cubes. Pile them in a bowl, and sprinkle with the raisins. Mix the milk with 50 g sugar and the rum and sprinkle over the cake.

For the chocolate cream, mix the milk, the beaten egg, butter, flour, sugar, and cocoa. Cook at low heat, stirring constantly, until thick. Don't let it boil. Let it cool a little, then pour it over the cake cubes.

Before serving, mix the remaining cocoa with sugar and a little water to make a thick sauce. Serve the cake with whipped cream and pour this sauce over the the whipped cream.

For the dough:
6 eggs
6 tbsp of sugar
6 tbsp of flour
vanilla extract
2 tbsp cocoa powder
baking soda

For the walnut cream:
100 g butter
100 g ground walnuts
2 dl milk
1 tbsp sugar
1 tbsp rum
1 tbsp flour

For the chocolate cream:
200 ml milk
1 egg
1 tbsp sugar
100 g butter
1 tsp flour
2 tbsp cocoa

For the topping:
300 ml whipping cream
100 ml milk
1 tbsp rum
100 g sugar
2 tbsp cocoa powder
a handful of raisins soaked in rum