Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two baking sheets with Gefen Parchment Paper. Line a 12-inch (30-centimeter) loaf pan with plastic wrap. Extend the plastic wrap beyond the edges of the pan, allowing some to hang over the sides.

Combine boiling water, coffee, and liqueur in a shallow bowl and set aside to cool.

Beat whipping cream until stiff. Reduce the speed to low and add instant pudding slowly until incorporated. Add the hazelnut cream slowly and mix until combined and

stiff.

Mix the hazelnuts with maple syrup and spread the mixture onto one baking sheet. Bake for 10 minutes.

Place the sugar and water in a small saucepan and allow to simmer over medium heat. Do not mix. Allow the sugar to caramelize. This process takes 15–20 minutes.

Once the sugar reaches an amber color, spread the mixture onto the other baking sheet. Set aside to harden.

Break the caramelized sugar into pieces. Place three-quarters of it into a ziplock bag along with 1/2 cup of the roasted hazelnuts. Crush the nuts and sugar with a

meat mallet, forming a praline crunch.

Spread a layer of cream onto the cling wrap.

Dip each wafer into the coffee mixture; do not soak. Place the wafers horizontally in the pan; you may have to cut them to size. Spread another layer of cream over the wafers, then a thin layer of praline.

Continue layering until you reach the top of the pan. The last layer should be cream. Place the cake in the freezer for 40 minutes.

Lift the cake out of the pan using the plastic wrap that’s hanging over the edges of the pan. Gently press praline onto the sides of the cake. Decorate the top with the remaining shards of sugar and whole hazelnuts. Freeze until ready to serve.