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1
Combine ground almonds, ground hazelnuts. flour and 85 gr. sugar.
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2
With an electric mixer beat the egg whites, when they start becoming opaque add 45 gr. sugar and lemon zest. Keep beating until stiff peaks form.
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3
Add the almond-hazelnut mixture and gently fold with a rubber spatula.
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4
Preheat oven to 340F.
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5
Spread out the batter on a baking sheet lined with parchment paper.
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6
Sprinkle with chopped hazelnuts and bake for about 15 minutes.
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7
Let cool.
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8
Make chocolate mousse:
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9
Dissolve the gelatin in cold water, and set aside.
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10
With an electric mixer, beat the egg yolks and sugar.
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11
In a small saucepan, heat the milk until small bubbles start forming on the edge of the pan.
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12
Slowly pour the hot milk into the egg-sugar mixture, stir and return to the saucepan over low heat until the mixture thickens.
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13
Add the softened gelatin and the chocolate then whisk until well incorporated.
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14
Make white chocolate-lemon mousse:
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15
In a small bowl with cold water, dissolve the remaining gelatin. Set aside.
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16
Beat the egg yolks and sugar until pale.
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17
In a small saucepan heat the lemon juice and zest.
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18
Add to the egg yolk-sugar mixture and whisk until well incorporated.
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19
Return to the pan and cook over low heat until thick. Add the gelatin and mix.
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20
Allow to cool.
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21
Melt and temper the white chocolate to reach a temperature of 115F
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22
Add 70 gr. of whipped cream, folding gently with a rubber spatula.
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23
Add the lemon mixture and the remaining whipped cream.
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24
To assemble, cut the cake into a 9 inch circle.
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25
Place in the bottom of a 9 inch spring form pan lined with parchment paper, (hazelnuts side up).
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26
Top with a layer of chocolate-gianduja mousse, let it set in the fridge for about 1 hour.
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27
Then top with a layer of lemon mousse. Smooth the surface and store in your fridge until set.
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28
Unmold the cake. Garnish with melted lemon jam.
