• Preheat the oven to 160°C or 320°F. Butter and flour a 20cm or an 8-inch cake pan. To ensure unmolding, line the base with parchment paper.
• Blend the walnuts until you have a coarse flour. Set aside.
• In the bowl of a stand mixer with a whisk attachment, mix the yolks with the sugar until a thick pale yellowish batter forms.
• In another bowl, with a clean whisk attachment whip the egg whites until stiff peaks form.
• Add the walnut flour to the yolk mixture. Incorporate gently with a spatula.
• Add the egg whites to the batter, in three steps, folding in gently so that we don’t lose air in the mixture.
• Immediately pour the batter into the greased pan and place in the preheated oven for 40 minutes, or until a knife inserted in the cake, comes out clean or with a few crumbs. Wait 10 minutes and unmold. Let cool before decorating.
• Place the dulce de leche on top of the cake with a spatula or a piping bag.
• Whip the cream to stiff peaks. If you prefer it a little sweet, add 2 tablespoons of sugar before whipping it. Place the Chantilly cream on top of the dulce de leche and garnish the cake with the walnut praline or chopped walnuts.

Walnut praline

• On a clean baking tray, place the walnuts and bake at 180°C or 355°F for 8-10 minutes, until toasted and fragrant.
• In a medium saucepan, place the sugar and bring it to low heat. Wait for the sugar to start getting liquid. At that moment, stir with a wooden spoon or heat-resistant spatula, to prevent the caramel from burning. When a light-colored caramel has formed and there are no sugar lumps left, remove from the heat and add the nuts at once. Mix quickly until all the nuts are covered with caramel.
• Dump the walnuts on a silicone mat or parchment paper. Separate them a little from each other with the same spoon.
• Once the praline is cold, chop it to the desired size and it is ready to decorate our cake.