Beat the egg yolks with the sugar well and add the walnuts and cocoa. Carefully stir in the beaten to snow egg whites and pour the mixture into a buttered and lightly floured form.
Bake to readiness in a moderately preheated oven. Cut the cooled layer into 2 separate ones, syrup them with the sugar syrup or milk and stick them together with the cream.
For the cream, combine the milk, flour and sugar. Boil them on the stove while stirring until the cream thickens. Separately, beat the softened butter with the powdered sugar into fluffy cream. Stir with a wooden spoon, combine both creams.
Smear the cake with cream on the top and sides and make a decoration of walnuts as you like.