Hazelnut Meringue Cake

Separate the eggs, placing the yolks in one bowl and the whites in another. Add 16 grams of vanilla sugar to the yolk bowl and mix well. In a saucepan, combine 70 grams of corn starch with 600 ml of milk. Gradually stir in the egg yolk mixture. Cook over medium heat, stirring continuously, until the mixture reaches a boil and thickens. Set aside to cool.

In the bowl with the egg whites, add a pinch of salt, a pinch of citric acid, 16 grams of vanilla sugar, and 250 grams of powdered sugar. Whip with an electric mixer for about 5 minutes until stiff peaks form. Roast the hazelnuts for about 5 minutes, then blend them finely. Combine the hazelnuts with 40 grams of corn starch, then fold this mixture into the egg whites until well incorporated. Line a 42×32 cm baking tray with parchment paper. Pour the egg white mixture into the tray, spreading it evenly. Let it rest while preheating the oven.

In a separate bowl, cream 250 grams of butter with 180 grams of powdered sugar. Gradually blend this with the cooled egg yolk mixture using an electric mixer. Divide this mixture in half. Add 1 tablespoon of cocoa powder to one half and mix until well combined. Pour half of the plain mixture into a cake mold, spreading evenly. For layering, alternate between the plain and cocoa mixtures, creating layers and decorative patterns with each addition. Line the baking tray with additional parchment paper if needed, and bake according to your oven’s guidelines. Once baked and cooled, garnish the cake with melted dark chocolate and a dusting of cocoa powder as desired.