food recipe CAKE BATTER 4 eggs (medium) 185 g light brown sugar 8 g vanilla sugar (1 packet) 0.1 g salt (a pinch) 65 g unsalted butter 100 ml sunflower oil 125 ml milk 2 g cinnamon powder (⅔ teaspoon) 225 g walnuts 100 g milk chocolate 200 g all-purpose flour 8 g baking powder FILLING 175 g caramel TOPPING 75 ml heavy cream (unwhipped) 150 g milk chocolate 25 g caramel GARNISH walnuts Melt the butter in a small saucepan over low heat. Let it cool completely. Finely grind the walnuts and milk chocolate using a food processor. Crack the eggs into a large bowl. Add the light brown sugar, vanilla sugar, and salt. Whisk with a mixer until airy. Pour the melted butter, sunflower oil, and milk into the egg mixture. Mix until well combined. Add the cinnamon powder, ground walnuts, and ground milk chocolate. Mix thoroughly. Sift the flour and baking powder into the bowl and mix until smooth. Pour one-third of the batter into a baking pan lined with parchment paper and greased. Pipe a layer of caramel over the batter. Repeat with another third of the batter, followed by caramel, and finish with the remaining batter. Bake the cake for 30-40 minutes in a preheated oven at 175°C (347°F). Check regularly, as ovens can vary. Let the cake cool completely. Heat the heavy cream in a small saucepan until just below boiling. Remove from heat and add the milk chocolate. Let it sit for 1 minute, then stir until smooth to create a ganache. Pour the ganache over the cooled cake. Pipe some caramel over the ganache and let the cake set in the refrigerator for at least 4 hours, preferably overnight. Slice the cake into pieces and garnish with walnuts.