Bash Łaciate extra butter in a mixing bowl to make it fluffy. Beat the sugar and egg yolks until pale and thick. Combine the egg mixture with the butter and rub thoroughly. Prepare a strong coffee brew. Gently and gradually, pour in the cocoa, and then add your cooled coffee brew to the egg and butter mixture. Stir the cream very thoroughly.

Spread the cream across the wafers quite thick, arrange them in layers and press well. Save some of the cream for covering the top and sides of your torte. For now do not spread the top layer, instead, put some parchment on it and press the torte with something heavy, for example a 1-litre jar full of water. Leave to rest in the fridge. Pischinger torte should be soft therefore it looks and tastes best after 24 hours. After this time, spread the cream evenly across the top and decorate with the chunks of walnuts. Serve at room temperature.