Hazelnut Tort

Pre-heat oven to Very Hot.

Beat egg whites with electric mixer till stiff. During mixing, add caster sugar in small amounts to make sure it dissolves into egg.

Once mixture forms stiff peaks, gently fold in the hazelnut meal.

Line a lamington or slice tray (approximately 40cm X 25cm) with foil. Spread mix evenly into tray. Do not bang the tray - it is important to keep as much air in the cake as possible.

Once cake is in oven, immediately turn temperature down to 180°C (350°F). Bake for 20 minutes, or until cake is sealed and springs back when touched lightly with finger.

Allow cake to cool in the tray. Cake should only be about an inch high.

Once cooled, cut cake into 3 equal sections to be stacked on top of each other.

In a bowl, dissolve coffee and cocoa into cream. Once dissolved, whip cream until stiff.

Layer cream between the sections of cake to make a log. Decorate top with extra cream.