6 eggs, separated
350 g caster sugar
1 tsp vanilla essence
100 g self-raising flour
Half tsp baking power
350 g chopped walnuts
250 g tub mascarpone
2 tbsp icing sugar
Milk
Icing sugar for dusting
Whole walnuts

Pre-heat the oven to 180°C. Grease two 20-cm sandwich cake tins and line the bases with non-stick paper or greased greaseproof.

Beat the egg yolks in a large bowl with half the sugar and the vanilla essence until thick and creamy. Sift in the flour and baking powder, add the nuts and mix well – it will be very thick. In a separate bowl, beat the egg whites until stiff, then add the remaining sugar, a little at a time, and beat until glossy.

Fold a quarter of the egg whites into the nut mixture to soften and loosen it, then gently fold in the rest of the whites.

Divide the mixture between the two tins and bake for about 25 minutes, until firm to the touch. Cool in the tins for 10 minutes, then turnthe cakes out on to a wire rack, remove the lining papers and cool.

Beat the mascarpone and icing sugar together and add enough milk to give a spreadable consistency. Sandwich the two cakes together with the mascarpone, dust with icing sugar and top with the whole walnuts. (Cuts into eight slices)

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