8 oz. shelled hazel nuts, toasted
8 oz. blanched almonds, toasted
1 c. sugar
1/4 c. flour
8 egg whites
1/3 tsp. cream of tartar
1/3 tsp. salt

Step 1: Finely chop 3 ounces of hazel nuts and 3 ounces of almonds; reserve for garnish. Grease and flour a 10 x 15 inch jelly roll pan. Combine 5 ounces of hazel nuts and 5 ounces of almonds. Grind finely in food processor. Add 3/4 cup sugar and all of the flour, blending well.

In a mixing bowl beat egg whites until foamy. Add cream of tartar, salt, and beat until stiff peaks form. Add remaining 1/4 cup sugar. Beat until stiff but not dry. Gently fold in nut mixture and blend well. Place the batter in the prepared pan, spreading evenly to edges. Bake 45 minutes. The meringue should be firm, dry, and LIGHTLY golden. If not, turn off heat and return to oven for 5-10 minutes. Remove from oven and cool slightly. Using a serrated knife, cut into four 10 x 3 3/4 inch rectangles. Cool completely in the pan. 1 tbsp. water 1/4 c. slivered almonds

Step 2: Oil a marble slab or baking sheet. Combine sugar with water in a small heavy bottomed pan. Place over medium heat and stir until sugar is dissolved. Over low heat, cook without stirring until mixture begins to caramelize. Tilt pan to avoid scorching. When completely caramelized and golden, stir in almonds. Pour on marble or cookie sheet. Cool completely. Break into pieces and pulverize in food processor. Set aside. 1/4 to 1/2 c. butter Sifted powdered sugar 1/3 c. water 3 oz. semi-sweet chocolate, melted and cooled 8 egg yolks 1 tsp. vanilla

Step 3: Combine 1 cup sugar and the water in a small pan. Mix well. Stir to dissolve sugar. Bring to a boil. Brush sides of the pan with a damp brush to wipe down sugar crystals as it cook. Boil to 240 degrees.

At the same time beat egg yolks in a large mixer bowl until golden. Pour sugar mixture in slowly while the mixer is running. When all the syrup is added, increase the speed to high and continue beating until cooled completely. Slow mixer to medium and add butter 1 tablespoon at a time. Beat well. When all butter is incorporated, beat well. The mixture should be creamy. Remove 1 cup of the butter-cream to another bowl and combine with vanilla. Set aside. Remove 3/4 cup butter-cream to a different bowl. Add 1/4 to 1/2 cup of the praline powder and blend well. Set aside. Beat in the cooled chocolate to the remaining butter-cream.

Carefully remove meringue rectangles from the pan, using a long spatula. Place on a parchment covered cookie sheet. Top one layer with praline butter-cream, spreading it evenly. Cover with the second layer. Top the second layer with vanilla butter-cream. Set the third layer on paper and top with chocolate butter-cream. Place this layer on top of the vanilla layer. Place in the freezer for about 5 minutes to harden mixture slightly. Put entire cake together, leaving top unfrosted. Frost the sides of the cake with the remaining chocolate butter-cream. Press reserved nuts into the sides of the cake. Dust the top of the cake with powdered sugar. A border of remaining butter-cream may be used to decorate the top of the cake.

Refrigerate cake. Transfer to platter. Serve cool (filling may be firm, but not hard). Cut with a serrated knife that has been heated in warm water and dried. Serves about 14.