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First, fry the 250 g walnuts in a Teflon pan until golden brown. Then chop with a knife, but not very small. (I hope it can be seen in the picture, although I haven't photographed all the stages.) The fried and chopped walnut is placed in a tray (26/36) lined with baking paper.
Whisk the egg whites, add the sugar and beat until the sugar melts. Then add the ground walnuts, breadcrumbs and flour, mixing with a spoon. The composition is evenly distributed in the pan over the roasted walnut. Bake the top for about 25-30 minutes, then remove, allow to cool and turn over so that the roasted walnuts will be on top. Grease the top with chocolate cream and put it in the fridge until the cream is prepared (Mirela's recipe does not include gelatin, but I'm glad I put it because the cake can be cut nicely and the cream doesn't flow)
In a bowl, beat the yolks with the sugar and milk until they froth and melt the sugar. Place the bowl on a steam bath and stir from time to time until a frothy cream results. Allow the cream to cool, then mix with whipped cream. The gelatin dissolves and is added to the cream.
Over the counter greased with chocolate cream, put half of the cream, over the cream put biscuits that we pass through the coffee. Put the rest of the cream on the biscuits, and grate the chocolate or cocoa powder on the cream. Put the cake in the fridge for 2 hours, after which it can be cut.
An absolute delight!