Beat the egg whites with a pinch of salt, add the sugar and continue beating. Then add the yolks. Incorporate the flour and ground walnuts, taking care to mix with slow movements from bottom to top. ) with baking paper, pour the composition into the mold and put in the preheated oven for about 30 minutes, it is ready when it passes the toothpick test. Remove from the oven and leave to cool.
Caramelize the sugar, then pour the water and let it boil until all the caramelized sugar melts. Remove from the heat and add the rum essence. Let it cool.
Walnut butter cream:
The butter is taken out of the fridge in the evening. good. From this cocoa sauce we stop 1 tablespoon for the cream to decorate and 2 tablespoons for gassing the cake. We pour the rest little by little over the butter foam, rubbing well to mix Leave to cool until the cake is assembled.
White chocolate broken into smaller pieces, along with liquid cream, on a steam bath until the chocolate melts, it should not boil. Put in the freezer for 30-40 minutes, then mix well until it becomes a frothy cream. Add the spoon. of cocoa sauce and mix again. I could use dark chocolate directly, but that's how I came to do it. I let it cool until I assembled the cake.
After the countertop has cooled, cut it into 4, place the first part on the plate, syrup, spread the butter and walnut cream, then countertop 2, syrup, put the cream, countertop 3, syrup, put the cream and the last syrupy countertop. Dress the cake with cream remaining. Glaze on the edge, letting it flow, with cocoa sauce, then garnish with cream, whipped cream and pomegranate.