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For the countertop mix the egg whites with a pinch of salt then gradually add the sugar and mix until it becomes a glossy and hard meringue. Add the oil, nuts and flour mixed with baking powder and sifted cocoa.
Wallpaper a 35/25 cm tray with foil / baking paper and put the top in the oven for 25 minutes (toothpick test)
Let the countertop cool and put melted white chocolate over it. Let it cool and in the meantime we start with the caramel cream.
Put the caramelized sugar and when it has a not very dark brown color, turn off the pieces with butter. Separately, mix the flour with the warm milk and pour over the caramel, stirring constantly over low heat until it thickens (at least 15 minutes).
Spread the cold cream evenly over the counter and put the cake in the fridge for at least 6 hours (I left it overnight)
Portion the cake in the form of thicker bars and glaze with chocolate.
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