And we start:
The first time, make a sheet, beating the egg whites, add the sugar and beat until it melts. Mix the flour with the ground walnuts and add to the egg white composition. Bake on a baking paper cut 24 cm in diameter, over low heat until brown. Take out and make the next sheet ... and then the next.
Then it follows cream 1.
The 6 remaining yolks from the leaves are mixed in a saucepan with starch (or flour), sugar and milk added gradually, put on the fire and always mix until it thickens like a pudding. Let it cool. In a bowl, whip the cream and incorporate the boiled cream.
For cream 2, melt the sugar and pour it into a thin layer on a baking paper, let it cool and crush it (I put it in the robot together with the hazelnuts)
Beat the whipped cream and add the caramel + crushed hazelnuts
We assemble it as follows: a sheet, 1/3 of cream 1, 1/3 of cream 2, sheet ... the same ... and the last layer should be of cream 2.
Leave it to cool for a few hours, during which time the caramel melts a little more in the whipped cream