- Preheat the oven to 302F (150C).
- Combine all the ingredients in a bowl, and mix.
- Cover the bottom of a 20cm (7.87 inch) mold with parchment, and pour the batter in it. Level, and bake for about an hour, maybe a little more. Check the readiness starting from 45 minutes.
- Cool the finished cake layers, wrap in cling film, and put in the fridge for 8 hours.
Combine all the ingredients, and whip until homogeneous.
- Pour the sugar into a heavy-bottomed saucepan, and place over a low heat.
- As soon as it starts melting around the edges, start mixing with a wooden spoon until the sugar dissolves completely.
- Add the butter, and stir until completely dissolved.
- Heat the cream until the first bubbles appear, and pour it into the hot mass. It will bubble up a lot, so be careful!
- Mix until smooth, and cool completely.
- Pour the sugar into a heavy-bottomed bowl, and melt completely over a low heat.
- Add the nuts, remove from the heat, and stir.
- Spread in a thin, even layer on a silicone mat. Or you may grease the baking paper with a thin layer of vegetable oil, and put the mix on it. Otherwise, the nuts will stick to the paper.
- After it cools, the mass will harden. Break it into pieces, put in a blender, and chop.
- Dissolve the muscovado sugar in warm water.
- Cool, and add some cognac.
- Cut the nut biscuits into two cake layers (you need 4 cake layers for the cake).
- Put one cake layer on a serving dish, soak, and grease with an even layer of cream.
- Make a side along the edge of the cream, put the crumbs of walnut praline inside, and a net of caramel on top of the praline.
- Then, put another cake layer, and repeat the same actions. Do the same with all the cake layers.
- Cover with the last cake layer, and coat the entire cake with cream.
- Make caramel smudges (drips), and decorate the top of the cake with praline crumbs.