Beat the eggs with the sugar and then add the sifted flour. One by one, add the starch, sieved baking powder and cocoa, essence and transfer the resulting substance to a form covered with baking paper. Bake the cake layer for about a half hour at 356°F (180 °C) and let it cool.
Meanwhile, make the syrup from the water, sugar and essence, let them come to a boil and remove from the stove. Separately, mix the milk and butter and bring it to a boil. Dilute the yolk in the starch and a little milk and pour it in a thin trickle to the boiling milk.
Then remove the milk mixture from the heat and add the essence. Make the tiramisu cream by following the directions on the packet. In my case, I made it with 4/5 cup (200 ml) of milk and 2/5 cup (100 ml) cream.
Next, melt the chocolate with 1 tablespoon oil and distribute it onto transparent foil with bubbles. Put it in the fridge. In the meantime, divide the cooled cake layer into three parts. Put the first in the cake form and soak it with warm syrup. Cover with the tiramisu cream. Then comes the second layer, syrup it as well, then cover with vanilla cream. Finally, place the third layer, and once syruped, smear it with tiramisu cream.
Leave the assembled cake in the fridge for three hours. Then release the cake carefully from the ring and cover it with walnuts. Decorate it with crushed chocolate from the foil and cream shaped into roses.