How to make it
7 steps. Take it one step at a time.
Roast the hazelnuts
Roast the hazelnuts in the oven at 150°C (302°F) for 10-15 minutes, then chop them into coarse crumbs. Mix the chopped nuts with 185g (1 cup) of sugar and 45g (1/3 cup) of flour.
15 minWhisk 200g of aged egg whites
Whisk 200g of aged egg whites until soft peaks form. Gradually add 50g (1/4 cup) of sugar and continue whisking until stiff, glossy peaks form.
10 minGently fold the nut-sugar-flour mixture
Gently fold the nut-sugar-flour mixture into the whisked egg whites using a spatula, being careful not to deflate the whites.
Divide the batter between two 24cm parchment-lined pans
Divide the batter between two 24cm parchment-lined pans. Bake at 120°C (248°F) for about 6 hours to dry them out completely. Leave the cakes to rest for 12-24 hours before assembling.
6 hrTo make the Charlotte cream
To make the Charlotte cream, mix the egg yolk with milk, then add 200g (1 cup) of sugar. Bring to a boil over low heat, stirring constantly, until the syrup thickens. Let it cool to room temperature.
15 minWhip the softened butter
Whip the softened butter until fluffy. Gradually add the cooled syrup while continuing to whip. Stir in the cognac. Divide the cream; add cocoa powder to one third of the cream for the exterior.
10 minPlace the first meringue layer
Place the first meringue layer on a platter, spread with the white cream. Top with the second layer. Coat the top and sides with the cocoa cream. Decorate with nut crumbs and cream flowers.
A little kitchen wisdom
Traditionally, egg whites for this cake are 'aged' by leaving them at room temperature for 12-24 hours until bubbles appear on the surface. This helps create a more stable meringue.
