Hazelnut meringue cake

Preheat the oven to 165°C (convection oven  150°C).

Beat the 25 g of whites with 150 ml water and 125 g of sugar in a fat-free and clean bowl. Spatula the ground hazelnuts and the other 100 grams of sugar through the egg whites.

Draw on parchment paper three circles with a diameter of 16 cm. Fill it evenly with the egg white mixture, so that there are 3 thick hazelnut meringue slices. Bake them about 60-75 minutes. Put one plate in the top of the oven and the other at the bottom, so that they can dry. Let the hazelnut meringue slices cool down.

Put the desired quantity of melts into a plastic or glass bowl. Place this bowl in the microwave and melt the melts at maximum power (± 800 Watt). Every 15 to 20 seconds, remove the chocolate from the microwave and stir it well so that the temperature is spread through it evenly. Continue doing this until the chocolate is nearly melted; small pieces of chocolate may still be visible. Stop warming and stir the chocolate well until all the pieces of chocolate are melted and you have a uniform mass of chocolate.

Coat the top of the three hazelnut meringue slices with the melted chocolate and let this harden.

Beat the whipping cream until it forms soft peaks. Prepare the FunCakes Mix for Bavarois Hazelnut as indicated on the package. Then carefully fold the bavarois in the whipped cream with a spatula. Coat the hazelnut meringue slices with a layer bavarois and pile this on each other. Put the last hazelnut meringue slice on top and decorate it with the bavarois, hazelnuts and nonpareils.