Step 1

Preheat the oven to 200°C / 390°F .

Step 2

Separate the egg whites from the yolks. Brush a 9-inch/23 cm baking pan with some butter.

Step 3

First, beat the egg whites with a mixer on high speed until fluffy, for about six to eight minutes. Remove the mixing bowl and set aside.

Step 4

Now, in a different mixer bowl, beat the yolks with the sugar until fully incorporated, about two minutes. Add the cognac.

Step 5

Add the rest of the ingredients and the egg whites, mixing in total for about ten minutes. You will alternate between adding each remaining ingredient and egg whites. For example, add half of the breadcrumbs, two tablespoons of egg whites, half of the walnuts, another batch of egg whites, breadcrumbs, and so on.

Step 6

Pour the cake batter into the buttered cake pan.

Step 7

Bake at 200°C / 390°F for 30 minutes. Insert a cake tester in the cake. If it comes out clean, the cake is ready. Otherwise, bake for a few more minutes and retest.

Step 8

Remove the cake from the oven and let it cool down completely.

Step 9

Add all ingredients in a small saucepan, stir, and bring to a boil. Boil for three minutes.

Step 10

Remove the syrup from the heat and carefully pour the hot syrup all over the cooled-down cake.

Step 11

Allow the syrup to absorb, and sprinkle crushed and ground walnuts.Cut and serve!