12   150°C      45 min   3-5h

1.5 dl hazelnut

3 egg white

2 dl granulated sugar

3 egg yolk

0.5 dl icing sugar

4 dl double cream

150g daim crushed

1 tbsp cocoa powder

Base

Mark a circle (24 cm in diameter) on a grease proof paper.

Roast the nuts in a frying pan. Rub of the brown shell with a kitchen towel. Ground to a fine powder.

Whisk the egg whites hard. Add sugar and whisk some more. Add the nuts. Apply the meringue in the circle at the grease proof paper. Put in the oven about 45 minutes at 150ºC. Carefully remove and let cool on a plain surface.

Top

Whisk yolks and icing sugar. Add the cream and whisk together. Crush the Daim and turn them down in the batter.

Make a ring of foil around the meringue base, a few centimetres higher than the base. Pour the batter on top of the base and make it smooth. Decorate with some cocoa. Put the cake in the freezer for 3-5 hours. Remove the foil when the cake is to be served. Let it rest in room temperature for about 10 minutes.

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