How to make
Beat the butter and powdered sugar into a cream for about 30 minutes. Dilute the cocoa in a little water and put it on the hob, until it turns into a paste.
Then add the cocoa porridge spoon by spoon to the cream.
Caramelize the sugar, so that it is light in color, then pour it into a greased container. When the caramel cools down, break it and pound it in a mortar.
Then mix it with the ground walnuts.
Add the caramel and walnuts to the cake cream, add the vanilla and mix everything well.
The butter cream with caramelized sugar is ready.
