How to cook
Beat the confectionery cream until fluffy and add the condensed milk, boiled ahead of time, to it (use 1-2 cans, depending on taste).
Caramelize the sugar with the nuts, then pour the caramel into baking paper and wait for it to cool. Once it's cooled completely, mash it in a mortar and pestle (or blender).
Pour in water in the container where you had the caramel and leave it on the stove for a bit, so it can absorb the remainder of the caramel. Use this syrup to syrup the cake layers.
Arrange the cake as follows: place a cake layer, syrup it with the caramel syrup and smear with the cream. Sprinkle the caramelized sugar over the cream.