Merengue Layered Cake

Description
In Romanian: Tort bezea

Ingredients
Filling:
 * 7 egg whites,
 * 7 tablespoons sugar,
 * vanilla,
 * oil;
 * 1 cup granulated sugar,
 * 7 oz/200 g walnuts,
 * 8 oz/250 g butter,
 * 3 tablespoons confectioner's sugar,
 * 1 teaspoon vanilla or 1/4 cup rum

Directions

 * 1) Place the egg whites, sugar and vanilla in a heat resistant bowl.
 * 2) And place this bowl into a larger one, full of boiling water and set on heat.
 * 3) Beat the whites until thick. Bake 3 sheets out of this mixture.
 * 4) The procedure is as follows: cut 3 equal rounds of white paper, the size of a round layer cake. #Grease each paper round with oil and place it on the inverted bottom of a baking pan.
 * 5) Place a uniform layer of egg whites (1/3 of the mixture) on the greased circle and bake at very low heat.
 * 6) When done, place the rounds face down on the work surface, moisten the paper with water and pull it off.
 * 7) Fill these rounds with cream.
 * 8) To get the cream, caramelize a cup of granulated sugar; when it starts to turn yellow, add the slightly roasted walnuts and let them roast a little with the sugar, mixing continuously.
 * 9) After the mixture turns a deeper gold, remove from heat and turn onto an oil greased plate to cool. In the meantime, beat the butter with 3 tablespoons of confectioner's sugar and vanilla or rum, adding the finely crushed walnuts.
 * 10) Put 1 tablespoon of crushed walnuts aside for garnish.
 * 11) Spread this cream over the sheets, place one on top of the other and cover with the same cream. Sprinkle with the 1 tablespoon of crushed walnuts.