Beat the egg whites with a pinch of salt until they harden. Add the sugar and continue beating until you get a strong meringue. Add flour with baking powder and walnut, alternately, mixing lightly with a spatula until well incorporated and the composition becomes homogeneous.
We take a tray, provided with baking paper and we pour the composition, leveling it nicely.
Bake in the preheated oven for about 25-30 minutes, over medium heat.
Meanwhile, melt the white chocolate and dark chocolate on a steam bath separately. We leave it on the steam bath.
Bake the hazelnuts a little in the oven. Be careful not to forget them as I did; leave a few minutes, that's enough!
In a bowl, melt 8 tablespoons of raw sugar being careful not to burn. Add the butter and mix vigorously until well incorporated.
Beat the yolks with the rest of the sugar and add them over the caramel, stirring constantly.
We mix and stir and mix until we get bored :)))) I'm kidding!
stir until the composition begins to harden a little. Add the hazelnuts and mix another oic. Let's put the composition aside.
Remove the top from the oven and let it cool completely.
In the same tray in which we baked the top, place a baking sheet and the top over which we poured the white chocolate, level it nicely and let it cool to harden the chocolate.
After it has been in the fridge long enough and the white chocolate has hardened, we take out the tray and pour the caramel, we also level it if necessary and put it in the fridge again.
After it has hardened, take out the tray and pour the dark chocolate icing and let it cool for the last time.
We serve and serve coffee or each as we like.