Separate eggs. Beat the egg whites with a pinch of salt, add the 10 lbs of sugar one by one and continue beating until you get a hard foam like meringue. The ground walnut, flour and baking powder are mixed together then poured over the foam and homogenized with light movements. Pour the top into the tray lined with baking paper and put it in the oven at 180 degrees until it passes the toothpick test.
Remove the top from the oven, let it cool a bit and grate the milk chocolate on top (I used Milka with some white chocolate stains).
In a saucepan with a double bottom, put the 8 lg of sugar to caramelize. Add the butter and mix until it melts. Rub the yolks well with the 5 lg of sugar and pour lightly over the caramel, stirring constantly. Add the peanuts and mix well, leaving on low heat until the composition begins to bind. Remove from the heat and pour over the counter, leveling carefully so that the grated chocolate does not come off.
Meanwhile, prepare the glaze. Broken chocolate pieces together with milk and butter are put on low heat until everything melts and mixes well. Pour over the caramel cream, level and let the icing harden, portion and serve.