Countertop: I used a cake form with a size of 28 cm. I prepared the top the day before, it cuts much better the next day. Mix the egg whites with a pinch of salt well. Mix the yolks with the sugar until the sugar melts, then add the cocoa and flour, mix well and add half of the egg whites. Add the ground walnuts and the rest of the egg whites, taking care to incorporate the egg whites with slow movements from bottom to top. We line the shape of the cake with baking paper, pour the composition and shape it in the preheated oven at 180 degrees C, it is ready when it passes the toothpick test. Remove from the oven and leave to cool until the next day when we assemble it.
Syrup: Boil water and sugar, when it boils, remove from the heat and add the rum essence, let it cool.
Cream: In a tall bowl put sweet cream and liquid cream and mix until you get a strong enough cream. We keep about 4-5 tablespoons to decorate the edge of the cake
Cream: Mix mascarpone with cocoa cream and whipped cream.
Assembly: Cut the cake top into 3, place the first piece on the plate, syrup it well and add the cream (divide the cream into 3 parts, for the last part we leave less, because we cover the edges with whipped cream), spread the cream, place the top the second, we syrup and spread the cream, we place the last top, we spread the cream and we decorate the edges with whipped cream. Decorate with star paste paste that I made the night before and left to dry.