Step by step recipe description: 1 Let's begin with baking layers! Separate egg whites from yolks. Beat the whites until light foam. 2 Add grinded nuts and sugar. 3 Stir the mass. Lay parchment to a split baking pan and lightly grease it with butter (otherwise the layer will stick to a parchment). 4 Pour half of the whites-nut mass. Bake for 12 minutes in a well-heated to 180ºC/350ºF/gas 4 oven. Then take the layer out and repeat the procedure with the second layer. 5 Now let us prepare cream! Mix yolks, heavy cream and sugar in a saucepan. 6 On medium heat, bring to thicken, stirring constantly with a whisk. 7 Remove from heat and add butter. 8 When butter is dissolved - stir again and put the cream to the fridge. 9 Lay the bottom layer on a plate or into a split baking pan. 10 Spread half of the cream on the first layer, then - the second and spread the remaining cream. Put the cake to the refrigerator for at least one hour. 11 When the cream hardens - we can coat our cake with chocolate icing. 150 grams of good milk chocolate melt together with 2 tbsp. heavy cream. Add chopped Daim bar. 12 Pour the chocolate over the cake and leave in the refrigerator for at least 6 hours, ideally overnight. 13 Cut the cake with hot knife and serve! Enjoy your tea!