In a bowl combine ground walnuts and flour and set aside.

In a mixing bowl using an electric mixer beat egg yolks, sugar and vanilla until thick and pale. Gradually add the dry ingredients and the milk, folding gently with a rubber spatula until well combined.

Wash and wipe the beaters of the mixer before beating the egg whites.

In another large bowl beat the whites with a pinch of salt until soft peaks form. Using a rubber spatula little by little add the egg whites to the yolk mixture. Fold gently until uniform.

Transfer the batter into the prepared pan and smooth the top with the spatula if needed. Bake for 40-45 minutes or until a wooden skewer inserted in the centre comes out clean.

Let the cake cool until room temperature before assembling it.

In a large bowl beat together cream, sugar and vanilla until very thick. With a rubber spatula fold in the chocolate chips.

In a mixing bowl with an electric mixer beat butter, vanilla and sugar until fluffy. Add cream cheese and continue beating until the frosting becomes smooth and fluffy.

Cut the cake horizontally into 3 equal layers (the easiest way is to refrigerate it first and to use a long serrated knife).

Place one layer on a cake stand/ serving plate and cover it with half of the Chocolate Chip Frosting.

Place another layer on top and spread the remaining Chocolate Chip Frosting on it. Cover with the third layer.

Frost the cake all around with the Cream Cheese Frosting. Decorate as desired.

Refrigerate for 4-8 hours before serving.