Once upon a time, the whole of Yugoslavia smelled like this creamy cake: its taste is better than its name, and its preparation is simple and quick

Preparation

To make the crust, beat the eggs and sugar until foamy, then add the flour, walnuts and baking powder.
Pour the mixture into a mold with a diameter of 24 cm, line the bottom with baking paper, flatten and bake at 200°C for 10-15 minutes. calm down.

For the first charge. Beat egg yolks and sugar with a whisk, then put in boiling water and cook on medium heat for 5 to 7 minutes, until the sugar dissolves and the egg yolks are pasteurized.

Remove from the heat and immediately mix with a mixer for about 2 minutes, let the mixture cool a little, add the softened butter little by little and mix until you get a smooth cream. Turn off the mixer and add chopped walnuts and biscuits previously mixed with orange juice, mixing everything together with a spatula.

Spread the cooled crust with cream, flatten it and put it in the fridge while you prepare the second filling.
Beat the egg whites and sugar (12 spoons) with a whisk, place the bowl in boiling water and cook on medium heat for about 5 minutes until the egg whites are pasteurized and the sugar dissolves.

Remove from heat and blend with a blender until you get a fairly thick sauce. put on hold
Put 6 spoons of sugar in a saucepan, melt on high heat and cook until caramelized.

Add the caramel a little at a time to the shaum and mix with a mixer on high speed until everything is combined until you get a fairly stiff shaum. Immediately spread it over the crust, fill and smooth.
Cut the cake immediately, because a crust will form on the surface, which will make it difficult to cut. After cutting, put it in the fridge. You can eat it now