A layered meringue cake with hazelnuts and two-tone buttercream.
6 eggsChicken eggs
250 gButter
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0.5 cupCondensed Milk
150 gCobnut/Hazelnut
1.5 cupsSugar
0.5 cupFlour
20 gCocoa powder
Whip the egg whites with sugar until glossy, then fold in the hazelnuts and flour.
Bake the meringue layers at 150°C / 300°F for 2 hours until dry and crisp.
Beat the butter with condensed milk, then mix cocoa into half of the cream.
Layer the cake with the white cream and finish the outside with the chocolate cream.