How to cook
Beat the yolks and half of the sugar with a mixer at high speed, until a white mixture is obtained. Beat the egg whites and the remaining sugar until a foamy mixture is obtained.
Mix the walnuts, vanilla, breadcrumbs and begin to add them spoon by spoon to the yolks, by alternating them with egg whites. Work with a spatula. The dough is poured into a cake tin with a diameter of about 24-26 cm with a removable bottom covered with baking paper.
Bake it at 338°F (170 degrees) for about 25-30 minutes. Most of the time it dries. Allow it to cool.
Cream: Whip the cream with a mixer until a homogeneous mixture is obtained. Add the Dulce de Leche and mix gently with a spatula until you have a smooth mixture.
Pour the cream over the cooled cake layer and flatten it out with a spatula. Leave it to cool in a cold place for about 2 hours.
Glaze: heat the cream on the hob with the lump of butter and the broken chocolate. Remove it from the heat and stir until the chocolate has completely melted. Chilled but not cold, it is poured on the Dulce de Leche cream.
It can be decorated with croquant, but that's optional. Keep the cake in a cold place.