Esterhazy cake with hazelnuts and cream

Preheat the oven to 150°C. Draw two 20 cm circles and one 12 cm circle on parchment. Grind the hazelnuts (190 g) and mix with almond flour (50 g), vanilla, and xanthan gum.

Beat egg whites (210 g) with salt and erythritol (100 g), add lemon juice (15 g), and beat to firm peaks. Fold in the nut mixture, spread over the circles, and bake for 40 minutes at 150°C, then 80 minutes at 130°C.

For the cream, bring 35% cream (500 g) with vanilla and erythritol to a boil. Whisk in the yolks (630 g), cook until thick, and cool. Beat soft butter (200 g), gradually add the cooled cream, then mix cocoa (20 g) into the coating portion.

Crush the small layer with cashews (50 g). Assemble the cake with cream between the layers, coat it with the cocoa cream, add the nut crumbs, and chill overnight.