countertop-mix the egg whites with a pinch of salt. Gradually add the sugar and mix until it dissolves and get a glossy foam, add flour mixed with baking powder and ground walnuts.
Mix with a palette with light movements, until smooth.
Pour the composition into a tray lined with baking paper and put in the preheated oven for about 25 minutes until it passes the toothpick test.
White cream-break the chocolate pieces, add it in a bowl together with the whipped cream and melt it on a steam bath.
Spread the cream over the counter and put it in the fridge until we prepare the caramel cream.
Caramel cream-in a pan caramelize 200 g of sugar, when it has caramelized add the butter and mix until it melts.
Add the yolks mixed with 5 tablespoons of sugar, mix continuously until you get a fluffy cream like pudding.
Add the chopped and slightly fried walnuts, leave them on the fire for about 1 minute and then let them cool a bit.
When it has cooled, spread it over the white cream and put the tray back in the fridge.
Chocolate Icing-melt the chocolate on the steam bath together with the whipped cream and spread it over the caramel.
Let the cake cool for a few hours before serving.