How to make
Use eggs at room temperature. Separate the yolks from the whites. In a large bowl, beat the egg whites well. Gradually add the yolks, 7 tablespoons sugar and the flour with baking powder in portions. Once you have stirred well, add the cocoa and mix with it. Pour the mixture into a buttered mold and put to bake in a preheated 430°F (220 °C) oven for about 20-30 minutes.
For the cream, heat the milk and sugar in a pot on the stove. Dissolve the flour and starch in a little water, and add it to the milk, while stirring. To the slightly cooled cream, add the butter and stir until melted.
For the white cream, beat 4 1/5 cups (1 l) liquid cream with the sugar to fluffiness. For the syrup, in a container on the stove, heat up the sugar with the water.
To prepare the caramelized sugar, caramelize 2 cups of sugar and mix with 1 cup chopped walnuts. Spread the caramel on a greased smooth surface, and after it cools, crush it into fine bits.
For the white topping on the cake, heat 2 cups (500 g) cream, add 4/5 cup (200 g) of sugar, a packet of butter, crushed white chocolate in a container on the stove and stir until you get a uniform mixture.
Cut the ready sponge layer into 3 separate layers. Put the first layer in a tray, syrup it, apply some of the cream and sprinkle with the caramelized sugar. Cover with the second layer and alternate between the ingredients, while also spreading a little white cream.
After the third layer, syrup and brush the cake with cream. Using an icing piping syringe, make cream roses along the edges of the cake, so the white chocolate doesn't spill out. Top the cake with the white chocolate topping. Make fine strips of dark chocolate lengthwise and using a knife, make a decoration by smearing these strips diagonally.
Using couverture chocolate, you can form little chocolate roses and cover the sides with the caramelized mixture. Leave the cake in the refrigerator for 1 day before serving.
