Line the bottom of the baking pan with parchment paper, leave the sides empty and dry.

Preheat the oven to 170 degrees (fan-assisted).

Lightly beat the egg whites, and when they fluff up, add sugar and beat on high speed until the egg whites are white, thick, and shiny.

Meanwhile, sift the flour through a sieve.

Add the egg yolks to the beaten egg whites and mix on the lowest speed, or fold in with a spatula.

Add the flour and mix gently.

Transfer the batter to the pan and bake for approximately 30 minutes - until a dry stick comes out clean.

After baking, cool, then cut into two layers.

Lightly beat the egg whites, and when they fluff up, add sugar and beat on high speed until the egg whites are white, thick, and shiny.

Prepare a large baking sheet from the oven - line it with parchment paper - grease the corners underneath with a little beaten meringue - this will prevent the paper from "flying around".

Transfer the beaten meringue to a piping bag with a large nozzle - I used two bags with smaller and larger nozzles to have two sizes of meringues.

Pipe the meringues onto the parchment paper and sprinkle some of them with chopped nuts.

Bake the meringues at 110 degrees (fan-assisted) for about 1.5-2 hours.

After this time, turn off the oven, slightly open the door, and leave the meringues inside until they cool.

Store the cooled meringues in an airtight container.

Put the egg yolks, sugar, vanilla sugar, and flour into a saucepan - mix thoroughly, adding milk gradually.

Pour in the rest of the milk and mix thoroughly.

Bring the custard to a boil and cook until it thickens considerably.

Cover the prepared custard with cling film or a bag and set aside to cool - at room temperature.

Beat the soft butter with a mixer on high speed - until it is white and fluffy - I beat for about 10 minutes.

Add the cooled custard to the beaten butter, one tablespoon at a time, and mix on medium speed.

Set aside approximately 1/4-1/3 of the cream in a container.

To the remaining cream, add approximately half of the meringues - both with and without nuts - lightly crush them and mix everything with a spatula.

Place the bottom sponge cake layer on a cake stand/plate and secure the springform ring around it.

Soak the sponge cake with water mixed with sugar and lemon juice.

Spread blackcurrant jam (or another tart jam) on the sponge cake.

Spread out the custard cream with meringues and distribute evenly.

Soak the second cake layer and spread with jam.

Carefully place the sponge cake on the cream, jam-side down.

Put the cake in the fridge for about two hours.

After chilling, take the cake out of the fridge and remove the ring.

Spread the reserved cream on the sides and top of the cake.

In a saucepan, heat the heavy cream - when bubbles start to appear around the edges, remove the pot from the heat and add the broken chocolate to the cream.

Stir until it melts and a smooth glaze forms.

Set aside the glaze to cool slightly.

Pour the chocolate over the top of the cake.

Finally, decorate with the remaining meringues - you can also sprinkle the top with chopped nuts.