1 For the cake layer separate the eggs and  whip the egg whites adding a pinch of salt. Strongly stir the yolks with sugar until they double volume and their color turns lighter. Add the oil, water and stir well after each. In the end add the flour in rain, mixed with baking powder and cocoa. Incorporate ground nuts and then whipped egg whites.
2 Pour everything in the tray or in a round cake form - 26 cm, well buttered. Bake 30-35 minutes at low temperature.
3 For the syrup use canned pineapple, apricot or peach syrup, caramelized sugar syrup in which you add berries essence.
4 For the cream, boil the milk with two spoons of food starch. When it has thickened let it cool. Stir the butter with the condensed milk and add in the milk cream. Incorporate the rum super essence and let it cool.
5 Cut the dough in two halves and fill it with the cold cream. Melt the chocolate and dress the cake with it. Put it in a cold place for several hours or overnight.
Good appetite!