Worth the efforts – this cake is sublime! A real treat for your Passover company.
Preheat oven to 350 degrees Fahrenheit and line two large baking sheets with Gefen Parchment Paper. Draw two eight-inch rounds on the parchment paper.
Spread hazelnuts on a second baking sheet and toast for 12 to 14 minutes, until browned. Let cool slightly, then transfer to a towel and rub to remove skins. Chop nuts, lower the oven temperature to 225 degrees Fahrenheit.
In the bowl of a standing mixer, beat the cream with icing sugar until firm. Remove the meringues from the parchment paper. Spread the whipped cream on the layers and stack them. Refrigerate or freeze the cake overnight.
Cut into wedges and serve at room temperature. Garnish with chocolate shavings before serving.