Crispy Hazelnut Cake

This cake is delightfully crisp, nutty, and rich, with a nice contrast between the crunchy layers and creamy filling.

For the Cake Layers:

• 8 egg whites
• 4 cups (500 g) powdered sugar
• 3 ½ cups (400 g) roasted ground hazelnuts
• 4 teaspoons unsweetened cocoa powder

For the Cream Filling:

• 1 ¼ cups (300 ml) heavy whipping cream
• 3.5 oz (100 g) milk chocolate, grated
• 1 teaspoon rum (optional)

Instructions:

Cake Layers:

1. First Layer:
   Beat 2 egg whites until soft peaks form. Gradually add 1 cup (125 g) powdered sugar, beating until the mixture is thick and glossy.
   Pour into a 9-inch (23 cm) springform pan lined with parchment paper and bake at 285°F (140°C) for about 1.5 hours. Let cool on a wire rack.
2. Remaining Layers (3 Total):
   Beat 3 egg whites, gradually add 1 ½ cups (190 g) powdered sugar until stiff peaks form. Fold in 2 teaspoons cocoa powder and 1 ¾ cups (200 g) ground hazelnuts.
   Bake three more layers, one at a time, each for about 1 hour at 285°F (140°C).

Cream Filling:

1. Heat the heavy cream in a saucepan until it begins to boil. Remove from heat.
2. Add the grated milk chocolate and rum (if using), and stir until smooth.
3. Let the cream cool completely, then whip it lightly until fluffy.

Layer the cake starting with a hazelnut layer, then spread a portion of the cream.

Place the white layer (no nuts, no cocoa) in the middle.

Continue layering, finishing with cream on top.

Chill the cake for at least 2 hours before serving.