Use the flat beater to mix all the ingredient together at low speed for 1 minute and then switch to high speed for 4 minutes until you get a homogeneous mixture. Add the walnut and the cinnamon. Make sure they are well blended.

Pour the mixture into preferable molds, filling them up to 2/3.

Bake at 160°C for 45-50 minutes (depending on the weight).

Once the cake has cooled down, it is ready for decoration.

Coat with Chocolatier Avorio Cream (coating with white chocolate taste).

Make a biscuit crumb mix with biscuit, brown sugar and Bitter Caramel paste and sprinkle it on top.