For the dough:

200 g of walnuts
50 g of flour
1 teaspoon baking powder
5 egg whites
150 g of sugar
Procedure:

Finely chop the walnuts.
In a bowl, mix the chopped nuts, flour and baking powder.
In another bowl, beat the egg whites until stiff.
Gradually add the sugar to the whipped egg whites and continue mixing until you obtain a glossy consistency.
Gently combine the dry ingredients with the whipped egg whites.
Line a 24cm baking tray with baking paper and pour in the mixture.
Bake at 180°C in a preheated oven for about 30 minutes.
For the white chocolate cream:

5 egg yolks
60 g of sugar
8 g of vanilla sugar
30 ml of milk
50 g of white chocolate
150 g of soft butter
Procedure:

In a bowl, mix the egg yolks with the sugar and vanilla sugar.
Add the milk and cook the mixture over low heat until it thickens.
Melt the white chocolate and add it to the cream.
Leave the cream to cool.
Once cold, add the soft butter and mix until you obtain a smooth cream.
Leave the cake to cool and divide it into two parts.
For the cream with caramelized walnuts:

50 g of sugar
100 g of walnuts
200 ml cream (33% fat)
40 g of sugar
200 g of cream cheese
Procedure:

In a pan, caramelize the sugar until it is completely dissolved.
Add the nuts and mix well until they are completely coated in caramel.
In a bowl, whip the cream with the sugar and cream cheese.
Add the caramelized nuts to the cream and mix gently.
Cover with cling film and leave in the fridge for at least 4 hours.
Cover the cake with this cream and enjoy!
Enjoy your meal!

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