Iginio Massari's Nocciolina Cake: The Recipe for the Irresistible Autumn Cake | Chef Recipes | Repor

Ingredients

• 420 g of 1:1 almond paste
• 3 g of salt
• 420 g of whole eggs
• Grated lemon zest (to be whipped)
• 310 g of flour
• 20 g of baking powder (sifted)
• 520 g of softened butter
• 500 g of egg whites
• 100 g of sugar (to be beaten to stiff peaks and folded in)
• 500 g of toasted hazelnut powder
• 500 g of sugar (to be finely ground and folded in with a spatula)
• 150 g of egg yolks
• 50 g of Grand Marnier at 60°C (140°F)
• 1 vanilla bean
• 250 g of sugar
• 50 g of water
• 500 g of softened fresh butter (to be whipped until creamy)
• 250 g of hazelnut puree (to be gently incorporated)
• 330 g of melted milk chocolate
• 430 g of light hazelnut paste
• 330 g of melted cocoa butter
• 20 g of melted dark chocolate
• 200 g of toasted hazelnuts
• 30 g of powdered sugar
• 5 g of water
• 400 g of white chocolate, cut into small pieces
• 10 g of gelatin sheets softened in cold water
• 200 g of neutral gelatine