Beat the eggs with the sugar into a fluffy foam, sift in the flour and baking powder, and mix.

Pour the batter into a slow cooker bowl greased with vegetable oil and bake for 45 minutes on the "bake" setting - or 30 minutes in the oven at 180 °C.

Take out the finished sponge and let it cool.

Put the egg whites and sugar over a hot but not-yet-boiling double boiler. Heat to 60 °C, whisking constantly.

Take it off the heat and beat with a mixer on high speed until stable peaks form and it's fully cooled - 5-10 minutes.

Cut the sponge into 3 layers. Soak each layer well with syrup, spread with buttercream, and scatter nuts over.

Put the cake in the fridge overnight so it can soak.

In the morning, decorate the cake with nuts - and it's ready to eat. Bon appetit!