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1
Make the custard cream.
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2
Mix the granulated sugar amount marked with an * and the egg yolk very well.
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3
Add the cake flour and mix it in well too.
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4
Warm up the milk until it's bubbling lightly, and add it to the Step 1 mix.
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5
Stir quickly.
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6
Pour the mixture back into the pan through a strainer.
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7
Cook over high heat while mixing continously with a spatula.
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8
When it starts to bubble, lower the heat to medium, and keep mixing without pausing.
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9
When the custard is cooked through thoroughly, add the butter.
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10
Transfer the custard to a shallow tray, cover tightly with plastic wrap, and cool over a bowl of ice water.
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11
Chop up the hazelnuts roughly.
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12
Put 50 g of granulated sugar in a pan, and cook over medium heat until the sugar melts.
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13
When it has completely melted and has started to color, add the hazelnuts.
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14
Keep cooking over medium heat while coating the hazelnuts with the sugar.
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15
When it all turns a caramel color, take the pan off the heat and spread out onto a baking sheet while it's still hot.
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16
Leave to cool.
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17
When the hazelnuts have cooled and the caramel has hardened, put it all into a thick plastic bag, and bash it lightly with a rolling pin.
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18
Cut the sponge cake into 2 1cm thick slices, and cut them out with the glasses you'll be using.
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19
Soak them in coffee liqueur (use as much as you like).
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20
Whip the heavy cream until it forms soft peaks, and divide into 3 portions.
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21
Divide the custard cream into 2 portions.
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22
Mix 2 tablespoons of the caramelized hazelnuts into one portion with 1/3 of the whipped cream.
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23
Add the instant coffee and 1/3 of the whipped cream to the other half and mix.
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24
Layer the Step 9, 11 and 12 mixture in any order you like in the glasses.
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25
End with a layer of whipped cream, which is reminiscent of the foamy milk on lattes.
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26
Top with the remaining caramelized hazelnuts.
