Dough:
1.5 cups margarine
6 egg yolks
1.5 cups sugar
4 teaspoons flour
1.5 tablespoons baking powder
3 tablespoons cocoa powder
Merengue:
6 egg whites
15 tablespoons sugar
1.5 cups roasted walnuts
Cream:
2 cups milk
1 cup sugar
1 package sour cream pudding mix
250 g butter
Combine all the ingredients for the dough, except for the cocoa powder, and knead until smooth. Divide the dough into 5 parts; add cocoa to three of them and leave two parts plain.
For the meringue: Whip the egg whites while gradually adding sugar, and at the end, fold in the walnuts. Roll out the plain dough and bake two layers. Roll out the dark dough, brush it with the egg whites mixed with walnuts, and bake until the meringue hardens.
For the cream: In one cup of cold milk, dissolve the pudding mix, and in another cup, dissolve the sugar. Heat the milk with sugar until it boils, then pour in the milk with the pudding mix, stirring continuously, and cook over low heat until thickened. Let it cool. Whip the butter and gradually add the pudding mixture, beating well after each addition.