Chamberlain cake

Preparation steps

• 1. Turn the oven to 200 degrees. Whisk 6 egg whites until firm to the touch, gradually add 150 g of sugar and stir a little more. Finally, mix 150 g of ground walnuts and a spoonful of flour with a spatula. Line a large 30 x40 baking tray with parchment paper, coat with butter and sprinkle with flour and hand out the mixture. Bake for 15 minutes at 200 degrees. Repeat the same one more time, you should get 2 crusts. Leave to cool, then separate from the baking paper and cut in half lengthwise to get 4 crusts.
• 2. Whisk 12 egg yolks with vanilla sugar and 10 tablespoons of sugar, add 4 tablespoons of density and 100 ml of milk. Whisk to avoid lumps. Put the rest of the milk, 300 ml with 6 tablespoons of sugar to boil. When a little milk boils, pour it into the mixture with the yolks, mix it and return everything to the boiled milk. Stir for a few minutes at a low temperature until it thickens like when you cook pudding, it took me about 7 minutes. Remove from the heat, immediately place the broken chocolate, milk and dark chocolate in the hot spring. Cover with stretch foil and cool. Add a tablespoon of whipped butter softened at room temperature to the cooled mixture. Divide the mixture into 4 parts.
• 3. Line the baking tray with baking paper. In a pan at a lower temperature, melt the sugar until golden caramel, add the hazelnuts and shake the pan from left to right until all the hazelnuts are rolled in the caramel. Pour the mixture on baking paper and leave to cool completely, then chop with a mortar or chop. Don't chop too much because it's nice when you feel bigger parts of the grill, I chop more because mine like it that way.
• 4. Coat the first crust with the filling, sprinkle with grill and put the second crust. Repeat the same with the second and third crust. When you put the fourth, coat the whole cake with the filling and sprinkle with grill, decorate as desired. Leave the cake to stand overnight in the fridge, cut and serve the next day.