10 servings 6 egg whites (separate the eggs while they are still cold)
12.5 oz/350 grams (approx. 2 ½ cups) powdered sugar
2 tablespoons of all-purpose flour
8.8 oz/250 grams (approx. 2 cups) peeled, toasted and finely
ground hazelnuts
Grated zest of 1 large lemon

• Preheat oven to 350° F (175° C). Grease and flour three 9 inch round cake pans
• Whip the egg whites at medium-high speed until stiff – until the mix can pass the test of not falling when bowl is turn up side down. Note: make sure your whisk and mixing bowl are clean and free of grease
• Once the eggs are whipped, progressively add the sugar and continue mixing
• With the mixer on low speed, add the flour, hazelnuts and grated lemon zest
• Spread the batter evenly between the three cake pans.
• Bake for approximately 20-25 minutes. Allow to cool.

(Place Holder) 2 cups (500 ml) heavy whipping cream
3 spoons of instantaneous coffee mixed in small amount of
hot water
2 oz/56 grams of Messmer Legacy Hazelnut-Caramel Praline

• Whip the cream until stiff
• Add the coffee
• For assembling the cake
• Spread the frosting generously between layers, on top and on the sides of the cake
• Sprinkle Messmer Legacy’s Hazelnut-Caramel Praline