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Parve
Hard
6 Servings
Allergens 
1 Hour, 30 Minutes
Diets
Before handing off my recipes to be edited and photographed, I triple tested each one and had all of my friends and family taste test. I had made a chocolate dessert with a cherry compote that, while it was amazing, my sister felt didn’t have that wow factor. And so I went back to the drawing board and this recipe was born. Safe to say it has that wow factor now! The cake base for this dessert is a recipe that was printed in Whisk a few years ago and I have been making it every year since.
1 and 1/2 cups brown or white sugar
3 eggs
3/4 cup oil, such as Gefen Cottonseed Oil
1 teaspoon vanilla extract
2 teaspoons baking powder
3/4 cup Gefen Potato Starch
1/2 cup ground hazelnuts, such as Gefen
1/2 cup sugar
3/4 cup whole blanched hazelnuts
1 cup sugar
1/2 cup water
4 egg whites
1 tablespoon coffee, such as Haddar Instant Coffee
3 egg whites
1 pinch salt
1 teaspoon coffee, such as Haddar Instant Coffee
3/4 cup caster (superfine) sugar
Whisk eggs with sugar until light and fluffy.
Add the rest of the ingredients.
Pour into a square pan and bake at 350 degrees Fahrenheit for 40 minutes.
Mix together on medium-high heat until sugar takes on an amber color.
Spread on a tray and allow to cool.
Mix in a food processor until it resembles chunky peanut butter.
Heat sugar and water on medium heat till it reaches 250 to 325 degrees Fahrenheit, approximately five to seven minutes.
Beat egg whites and coffee until stiff.
Mix into sugar water.
Whisk all ingredients until glossy.
Place into a piping bag and pipe long lines.
Bake for six to seven hours at 175 degrees Fahrenheit.
Photography and Styling by Yossi and Malky Levine
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Can I freeze these?
I wouldn’t freeze the meringue and praline. You can potentially freeze the other components to cut out some of the steps.