Another Gateau aux Noix

A few weeks ago, I published my favorite gateau aux noix recipe. We have kilos of walnuts and try to shell some every day.
I make the gateau with the chocolate napped top for a special occasion, but this is a very simple and lower calorie (if you think about
these things) version. Besides, a friend emailed me and said that the other was was pretty complicated...
This one takes a few minutes to whip up. I used to make it all the time in my primitive Lower East Side kitchen in New York City. The original recipe calls for fromage blanc, but in NYC, I always used yoghurt and it worked perfectly. I especially like the crunchy topping. I also like to use a tart pan with a removable bottom, but a shallow regular tart pan will do just fine. Most of the measurments are with a big soupspoon.
First, butter and flour your pan. Preheat your oven to 325 f. For the batter:
200 grams of flour
100 grams of sugar
125 grams of yoghurt or fromage blanc
1 egg white
tablespoon of baking powder
4 soupspoons of oil
a pinch of salt
Mix the ingredients in a bowl. It will be a thick batter, then put it into the tart pan and use a spatula to spread it.
For the crunchy topping:
100 grams of sugar
50 grams of sweet butter
1 soupspoon of milk
7 soupspoons of chopped walnut pieces
the egg yolk
Melt the butter in a saucepan, add the sugar and the milk. When the sugar is melted, take it off the fire and add the nuts and the egg yolk. Spread this mixture over the batter.
Put the gateau in the oven for 30 minutes, until the topping is nice and brown and shiny. It's best served slightly warm, but great at room temperature also!