Dulce de leche and nuts

Sponge:
1. Preheat the oven to 180ºC / 356º F
2. Beat the eggs and sugar together until tripled in size, then gradually add the flour and salt. Spread the dough onto an oven sheet and bake for approximately 15 minutes
3. Leave to cool, then cut using the cutter and set aside.

Mousse:
1. Soak the gelatine in cold water.
2. Mix the cream, dulce de leche and gelatine together in a saucepan and heat until dissolved. Leave to cool in the fridge.
3. Using an electric whisk, beat the cream well and set aside.
4. Beat the egg white and sugar together, then gradually fold into the cream and dulce de leche mixture and set aside.

Filling:
1. Soak the gelatine in cold water.
2. Crush the nuts and set aside.
3. Heat the cream in a saucepan and mix the gelatine in well. Add the nuts and sugar, then puree and set aside to cool.

Assembly:
1. Fill the large cavities with mousse up to the mark. Close the lid
2. Add the filling to the smaller cavities.
3. Freeze for 4 hours
4. Remove from the mould and place on the previously made sponge

Topping:
1. Soak the gelatine in cold water.
2. Mix the water and gelatine together in a saucepan and heat until well dissolved. Add the dulce de leche mixture and leave to cool at room temperature.
3. After the mini mousses have been taken out of the freezer, place them on a rack and cover them with the dulce de leche topping.
4. Finally, sprinkle with a little coarse salt.