Beat the eggs with the sugar until you get a fluffy cream. While continuously whipping, add the oil / butter, liqueur, water, vanilla, cocoa. Add the sifted flour with baking powder in portions and stir.
Finally, mix in chopped nuts of your choice, you can even add some raisins. Pour the mixture into a large, greased and floured cake form. Bake it in a moderately heated oven until completely ready. Then let it cool and remove it from the form. Once fully cooled, cut it in 2 down the middle.
For the meringue cream, beat the egg whites with a pinch of salt and baking powder until you get a fluffy snow and while beating nonstop, add in the sugar. Beat for awhile and add the vanilla. Stir the egg white cream gently with the confectionery cream.
Carve out the bottom and top of the cake slightly and save the crumbs. Coat the bottom with plenty of meringue cream and put the top back on. Put in the refrigerator for about 2 hours. Then pour on a glaze made of the melted together butter, sugar, cocoa and milk.
Return to the refrigerator for another 2 hours. Serve the cake with meringue cream cut into pieces and topped with a little cream, sprinkled with the crumbs taken from the cake.