Preheat oven to 350 degrees Fahrenheit.

In a food processor, grind the hazelnuts with the almond flour until everything is very finely ground.

Whip the egg whites until they start frothing up and gradually add the sugar. Continue whipping until the meringue holds a firm peak.

Fold in the almond-hazelnut mixture and melted chocolate.

Spread on a cookie sheet lined with Gefen Easy Baking Parchment Paper. Cook for 12–15 minutes or until cooked. Be careful not to overcook, it might become brittle and dry if you do. Let cool.

To make the custard, heat up the milk and vanilla in a saucepan.

Mix the egg yolks, sugar and tapioca starch in a bowl.

Once the milk has come to light boil, add it very slowly to the egg mixture, mixing constantly. Make sure to add just a little at a time so you don’t end up with scrambled egg.

Return the egg-milk mixture to the saucepan but strain first. Cook over medium heat, stirring constantly, until thickened.

Spill in a plastic bag, remove the air and let set for at least three hours in the fridge.

Whip up the whipping cream.

Transfer the cooled custard into a big mixing bowl and stir it to loosen it. Add the whipped cream, praline paste (a little goes a long way) and stir until everything is combined.

Cut the cake in three equal parts. Place the first piece on a serving platter and pipe the praline cream on top. Add the second piece of cake and repeat the process. Do this with the third layer too and then decorate the last layer of cream to your liking.