Briefly toast all the hazelnuts in a hot pan. Be careful not to let the nuts get too dark. When the nuts have cooled a little, rub the nuts between your fingers and remove more of the brown skins. Then mash the nuts with a bottle or a corrugated wood or do not chop too finely in a blender. Afterwards, chop individual whole nuts by hand with a knife.
For the 3 bases, beat the egg white and a little salt for a long time. Then briefly stir in a few drops of lemon juice and half of the sugar.
Mix 150 g nuts first with 1 teaspoon cornstarch and then the other half of the sugar and fold this into the solid protein mixture.
Line 3 baking trays with parchment paper and spread one third of the meringue into three 26 cake rings to make round cake bases. Bake slowly in the convection oven on all 3 bases at 110 ° C for at least 4 hours. Change the trays in the oven every now and then, at the bottom, in the middle, at the top.
When the bases are ready, carefully loosen the baking paper while it is still warm. A broken floor is not bad as long as the bottom one is undamaged.
While the bases are cooling, beat 1 liter of cream with the vanilla sugar and the cream stiffener. Then layer the cake alternately, starting with the base, then brushing with cream, then placing the next base and so on. Keep enough cream left over so that the cake can still be coated all around with it. Sprinkle the top of the cake with the remaining crushed hazelnuts and freeze in a cake container.
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