Beat the egg whites with the sugar until it becomes a meringue.
Add flour and ground hazelnuts with a fork or a spatula.
Grease the base of a 24 cm tray with oil or baking paper and spread the composite evenly (not all, from here we need to bake 3 sheets).
Put it in the hot oven for 20-25 minutes.
Separate the eggs, beat the egg whites with the sugar, add the yolks and flour. Bake for about 25-30 minutes.
Mix the yolks with the flour or starch then add the sugar and milk little by little like pudding. Put on the fire for about 6 minutes. Set aside, add a few drops of vanilla and leave to cool. Beat the butter well and gradually add it over the gabion cream.
Put the sugar in a saucepan and caramelize over low heat. When ready, pour hot on an oiled baking sheet. Leave to cool, then crush with what you have at hand. Beat the sour cream, mix with the caramel powder and ground hazelnuts.
Put part of the cream top, cream walnut sheet, cream top again and so on until finished.