Ingredients

• 3 free-range egg whites
• 150g/5oz icing sugar
• 3 free-range eggs
• 150g/5oz ground hazelnuts
• 50g/1¾oz plain flour
• 25g/1oz unsalted butter
• melted
• plus extra for greasing
• 4 free-range eggs
• 110g/4oz caster sugar
• 75g/3oz plain flour
• 25g/1oz cocoa powder
• sifted
• 25g/1oz butter
• melted
• 1 litre/1¾ pint double cream
• 9 tbsp hazelnut paste
• 50ml/1¾fl oz cognac
• 250g/9oz caster sugar
• 5 free-range egg whites
• 1 lemon
• juice only
• 110g/4oz butter
• softened
• 50ml/1¾fl oz cold strong coffee
• 3-5 small meringue shells
• 9-15 small marshmallows
• 2 tbsp cocoa powder
• to sieve

Directions

• For the sponge cakes
• preheat the oven to 180C/350F/Gas 4 and lightly grease and line the base of two 25cm/10in loose bottomed cake tins.
• For the hazelnut sponge
• in a clean bowl
• whisk the egg whites and 50g/1¾oz of the icing sugar until stiff peaks form when the whisk is removed.
• In a separate bowl
• whisk together the remaining icing sugar and whole eggs until thickened and pale in colour.
• Fold in the ground hazelnuts gently
• sift in the flour and mix in the melted butter.
• Finally
• gently fold in the whisked egg whites until incorporated.
• Spoon the mixture into one of the prepared cake tins
• then tap to remove any air pockets.
• Place in the oven for 16 minutes
• or until risen and just firm to the touch.
• Remove from the oven and cool briefly before tipping out onto a rack to cool completely.
• For the chocolate sponge
• place the eggs and sugar in a bowl and whisk for 4-5 minutes
• or until thickened and very pale.
• Sift in the flour and cocoa powder and add the melted butter. Gently fold the batter to combine.
• Spoon the mixture into the remaining cake tin
• then tap to remove any air pockets.
• Bake in the oven for 16 minutes
• or until risen and just firm to the touch – do not overcook this sponge
• as it will become dry.
• Remove from the oven and cool briefly before tipping out onto a rack to cool completely.
• For the hazelnut cream
• in a bowl combine the cream and hazelnut paste. Whisk until soft peaks form when the whisk is removed. Place in the fridge until ready to use.
• For the coffee flavoured meringue buttercream
• place the sugar and 125ml/4½fl oz water in a pan and slowly bring to the boil. Continue to heat until the syrup reaches 110C/230F on a sugar thermometer.
• Meanwhile
• place the egg whites in the bowl of a food mixer (make sure it’s scrupulously clean) and add a squeeze of lemon juice. Whisk until firm peaks form.
• Keep checking the temperature of the syrup and as soon as it reaches 121C/250F
• remove the pan from the heat and immediately resume whisking the egg whites.
• With the beater at its lowest speed
• pour in the sugar syrup
• in a slow steady stream
• making sure it is clear of the whisk (the syrup is extremely hot and could splash out of the bowl if it hits the whisk).
• Continue beating for about five minutes
• until the meringue is tepid.
• Add the butter and continue to beat until it is all incorporated. Beat in the cold coffee and set aside to cool completely.
• To assemble the gateâu
• horizontally cut each sponge cake into three layers to form six thin slices.
• Place one sponge layer on a serving plate and drizzle over a spoonful of cognac. Spread over a thin layer of hazelnut cream.
• Top with another layer of sponge
• cognac and cream and repeat with the remaining sponges until you have a stack of six sponges filled with five layers of cream.
• To decorate
• using a pallet knife spread the coffee flavoured meringue buttercream around the sides of the cake and over the top
• finishing with a swirl pattern.
• Use a little buttercream to stick the marshmallows to the meringue shells. Dust with cocoa powder
• then place on the top of the cake in a little cluster.
• Slice and serve.