This recipe makes 2 small cakes

Ingredients for Hazelnut Sponge Cake:

• 112g of hazelnut flour
• 112g of powdered sugar
• 38g of egg whites
• 30g of egg yolks
• 158g of eggs
• 90g of flour
• 45g of butter
• 90g of egg whites
• 75g of sugar

Ingredients for shortbread pastry:

• 180g of flour
• 100g of butter
• 60g of powdered sugar
• 30g of hazelnut sugar
• 34g of eggs
• A pinch of salt

Ingredients for nuts:

• 50g of sugar
• 50g of water
• 80g of pecan nuts

Ingredients for caramel:

• 104g of sugar
• 182g of heavy whipping cream
• 16g of glucose
• 45g of butter
• A pinch of salt
• 1 vanilla bean
• 130g of chocolate Valrhona caramel
• 40g of black chocolate
• Roasted nuts

Ingredients for caramel cream:

• 111g of sugar
• 200g of milk
• 98g of heavy whipping cream
• 70g of egg yolks
• 8g of gelatin
• 293g of heavy whipping cream

How to make hazelnut sponge cake:

Grind hazelnuts to make hazelnut flour, combine powdered sugar and eggs whites and whisk until smooth. Start whisking gently with a whisk while slowly adding eggs with yolks. Sift the dry ingredients separately. Put egg whites and sugar in a stand mixer and beat until smooth and foamy, and then combine it with egg yolks and hazelnut flour mixture. At the end add softened butter and combine everything gently.

Bake at 356 degrees Fahrenheit for 15 minutes in 11-16 inch cake dish. Afterwards cut with 6-7 inch frame.

How to make shortbread pastry:

Cut softened butter in cubes and place in the bowl of stand mixer together will all dry ingredients. At the end of the mixing cycle add eggs. Roll out the dough 3-4 mm thick. Bake at 320 degrees Fahrenheit for 12-14 minutes.

How to make nuts:

Place water and sugar in a small pot and make syrup. Cook it for a while after boiling until thickened and then add pecan nuts, let them get caramelized. Cool afterwards.

How to make Caramel:

Heat up heavy whipping cream with glucose and vanilla bean, turn off and let stand. Next make dry caramel out of sugar and add it to the hot cream. Let it all boil for a minute. Then pour the hot mixture over chocolate, melt it, and stir. Add butter and mix it one more time. Add a pinch of salt. Once cooled pour it over your shaped cake and sprinkle roasted hazelnuts on top.

How to make caramel cream:

Heat up the milk and heavy whipping cream almost to boiling temperature. Make dry caramel out of sugar and pour hot milk and cream mixture on it. Then pour this hot mixture on egg yolks and cook the cream on medium heat until internal temperature reaches 185 degrees. Add gelatin and cool the mass to 95 degrees Fahrenheit. Mix it with whipped to foam heavy cream and pour into a dish.