For the layer, beat the egg whites and sugar into hard snow. Carefully mix the ground walnuts and flour in, with a spatula. From this mixture, bake 3 identical layers in a greased oven dish in a moderate oven at 356°F (180 °C) briefly and be careful not to burn them. Set the baked layers aside to cool.
To prepare the cream, put 3 1/3 cups (800 ml) of milk with the sugar in a pot on the stove to heat it. Beat the yolks into fluffy cream until slightly whitened and add half the butter and the remaining 4/5 cup (200 ml) milk.
Dilute about 4 tablespoons of starch in a little water. Melt the chocolate with the remaining butter. Add the mixture of the egg yolks to the milk, while beating constantly, and immediately after it, add the starch. Stir on the stove until thickened and remove. Mix the cream with the melted chocolate.
Allow it to cool whiled covered with transparent foil and mix it with the beaten into snow confectionery cream. Stick the layers together with thus prepared cream in an appropriate tray.
Sprinkle the entire cake with plenty of chopped walnuts everywhere and make decorations from several walnut halves.