Instructions

1. 1
   Preheat oven to very hot—about 230°C (450°F).
2. 2
   Whip egg whites with electric mixer to soft peaks. While whipping, very gradually add the caster sugar, and continue whipping to stiff peaks.
3. 3
   Gently fold hazelnut meal into the beaten egg whites.
4. 4
   Line a 40 x 25 cm (16 x 10-inch) baking pan with foil. Spread mixture evenly into tray. Do not bang the tray—it is important to keep as much air in the cake as possible.
5. 5
   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.
6. 6
   Allow cake to cool in the tray. It should only be about 1 inch high.
7. 7
   Once cooled, cut cake into 3 equal sections to be stacked on top of each other.
8. 8
   In a bowl, dissolve coffee and cocoa into cream. Once dissolved, whip cream to stiff peaks.
9. 9
   Layer cream between the sections of cake to make a log. Decorate top with extra cream.