Grind the walnuts with a blender.

Whip the eggs into a fluffy foam, gradually adding the sugar in parts.

Turn off the mixer, sift in the flour, add the ground walnuts, and fold in quickly.

Spread the batter onto a parchment-lined baking sheet in a thin, even layer. Bake for 12-15 minutes in an oven preheated to 180°C.

Take out the sponge and let it cool.

Whip the cream into a thick, stiff foam, add the condensed milk, and whip once more. Tint the cream if you like. Transfer it to a piping bag.

Cut rounds out of the sponge sheet using a cutter.

Layer each round with cream and stack the pastries three rounds high.

Decorate the top however you like - I used glazed walnuts. Chill the pastries in the fridge for a couple of hours. Enjoy!