Sponge cake with nuts

The products for making a sponge cake should be at room temperature. We use flour of the highest grade, mix it with vanilla and baking powder, sift it well. Walnuts are crushed in a blender. The degree of grinding is selected at will. Eggs are carefully divided into whites and yolks.
Beat the yolks at an average mixer speed with half the norm of sugar to a dense yellow mass.
Proteins are driven first at a minimum speed to soft peaks. Gradually increase the speed and introduce sugar in parts. Add a pinch of salt and citric acid for protein stability. Beat until firm peaks. The protein mass in the inverted bowl should not sway and move.
Add 1/3 of the whipped whites to the yolks, gently mix with a spatula with movements from the bottom up. Then pour half of the flour norm through a sieve. Also gently mix the mass. Again, we introduce 1/3 of the whipped proteins, mix from top to bottom, saturating the dough with oxygen. Pour in the remaining flour and chopped nuts, mix gently. Add the remaining proteins, mix until smooth. We spread the dough in a form covered with oiled parchment. Bake the sponge cake in a preheated 180 degree oven for 30-35 minutes. We check the readiness with a wooden splinter, it should be dry. Do not open the oven for the first 20 minutes so that the biscuit does not fall off.
It is better to bake a biscuit in advance so that there is an opportunity to give it some exposure. The sponge cake will compact and will not crumple and crumble much when cut into cakes.
Preparing syrup for soaking cakes. In a saucepan, mix water with sugar, put on fire, cook the syrup over low heat for 3 minutes. Remove from the heat, add any syrup for flavoring and taste. I had strawberry. Cool it down.
Cut the biscuit with a sharp long knife into 3 cakes, soak the cakes evenly with syrup.
For the cream, whisk all the ingredients in a blender until smooth.
Smear the cakes with cream, assemble the cake. Cover the top and sides of the cake with cream and sprinkle with chopped nuts.
If desired, the cake can be decorated on top. As an option - a chocolate mesh. To do this, we break the chocolate into pieces, put it in a water bath. While stirring, bring the chocolate to a homogeneous liquid mass, add warm milk, mix. We put the warm chocolate mass in a cornetik or a pastry bag and apply a pattern according to your imagination.
Let the dessert soak in the refrigerator for 5-6 hours and serve it to the table.
Have a nice tea party!