Beat the egg whites and powdered sugar to whitening, without foaming. Add the ground walnuts and flour. Divide the mixture into 5 equal portions, then form 5 identical circular layers. Bake them in a greased tray successively in a preheated 302°F (150 °C) oven.
For the preparation of the cream, crush the chocolate and put it to melt in a water bath. Add the cream and sugar and stir until evenly mixed. Remove from the heat and continue stirring until cooled.
Melt the sugar in a pot on stove until you get a pale brown caramel. Pour out the still hot caramel into a flat metal tray, to get a thin layer. Once cool, break it up into small pieces using a kitchen hammer.
Stick the finished layers together with the cream, sprinkle caramelized sugar between them and spread the cream on the sides as well. Top with a glaze of chocolate melted in a water bath with butter. For decoration, sprinkle it with chopped nuts and coconut flakes. Cut the Garash cake into 16 pieces.