Step 1

8 inch cake pan

Spring form if you have is great.

Put parchment paper, butter and flour the parchment paper.

Preheat the oven at 325

You will bake the cake Mid oven

Melt the 3 tbs butter in a pot and reserve

Step 2

In a mixer with a whip put in the bowl the egg yolks, the water, the lemon zest, the sugar and hazelnut flour.

You will whip this on high speed for 10 minutes.

It will become nice and light.

Transfer to a bowl, and clean very well your mixing bowl and the whip.

Step 3

Once your bowl is clean. Put the egg whites and 1 tbs spoon of sugar, start whipping, once it starts to fluff up, add slowly the rest of the sugar. Whip until nice and light (it will look like a meringue)

Step 4

Take 1/3 of the egg white mix, add to the hazelnut mix with half of the flour, FOLD gently with a spatula, then add another 1/3 of the egg white, the last of the flour and fold, then add the last 1/3 of the egg white and gently add the butter. Do not over mix, it needs to stay light.

Step 5

Pour in your prepared pan.

Bake at 325, the time is suppose to be 45 minutes, but you have to be on the watch, after 25 minutes (DO NOT OPEN THE OVEN) look through the window, see if the sides are pulling in. If so, test if when you press the cake with your finger it bounces back.

Then it is ready, take it out and let it cool.

Put your oven at 400, lay the sliver almonds on a baking sheet and watch them and move them around every 5 minute until golden brown.

Let cool.

Reserve this beautiful baked cake in a cool space until the day before or the day of your event.

Yes you can freeze it without the topping.

Now the big glorious day arrived.

Take your mixing bowl and put it in the freezer. Fix the whip and make a beautiful whipped cream, now this is where you may add your personal touch, vanilla is good, Frangelico (hazelnut liquor), you can add some to your heavy cream, whip to a firm consistency.

If you are in the Bahamas...well the Nutella should be soft enough at room temperature, if not put it somewhere warm or in a bath of warm water. All you want is for it to be soft.

Take 1/2 cup of your whipped cream, and fold it into the measured Nutella in a bowl, then take that mixture and fold it in your whipped cream.

Now the cake, take a long serrated knife and cut layers, you would like to end up with 3 sheets of cake, if you are concern...well only cut it in half.

If you want a very high cake, take a 10 inch pan and make two of the above cake.

Between each layer put 1/4 to 1/2 inch of the cream, layer and then cover all around and the top. Take your roasted slivered almond and put it on the side of the cake.

To decorate your cake....be wild, I got myself some almond in chocolate, and golden wrapped chocolate and wafer cookies.