Hazelnut Tort

Ingredients

• 10 egg whites
• 1 cup caster sugar
• 200 g hazelnut meal
• 250 ml cream
• ½ tsp instant coffee powder
• ½ tsp cocoa powder

Steps

1. Preheat oven to very hot—about 230°C (450°F).
2. Whip the egg whites with an electric mixer to soft peaks.
3. While whipping, very gradually add the caster sugar.
4. Continue whipping to stiff peaks.
5. Gently fold hazelnut meal into the beaten egg whites.
6. Line a 40 x 25 cm (16 x 10-inch) baking pan with foil.
7. Spread the mixture evenly into the tray.
8. Do not bang the tray—it is important to keep as much air in the cake as possible.
9. Once the cake is in the oven, immediately turn the temperature down to 180°C (350°F).
10. Bake for 20 minutes, or until the cake is sealed and springs back when touched lightly with a finger.
11. Allow the cake to cool in the tray.
12. It should only be about 1 inch high.
13. Once cooled, cut the cake into 3 equal sections to be stacked on top of each other.
14. In a bowl, dissolve the coffee and cocoa into the cream.
15. Once dissolved, whip the cream to stiff peaks.
16. Layer the cream between the sections of cake to make a log.
17. Decorate the top with extra cream.