Hazelnut and almond torte

2. To make the cake, sift the ground almonds, flour and sugar together into a bowl. Add the milk and the beaten egg white and, with a wooden spoon, beat until smoothly blended.

3. In a separate bowl, beat the remaining egg whites until stiff peaks form. Gradually beat in the extra sugar to make a stiff and shiny mixture. Using a plastic spatula, carefully fold one third of the mixture into the cake mixture until well incorporated, then gently fold in the remaining mixture in three or four additions. Be careful not to fold too much or the mixture will lose volume, Pour into the prepared pan.

4. Using a flexible metal spatula, gently spread the mixture evenly over the pan. Bake for 15 minutes, or until light golden, just firm and springy but not sticky when touched. Cool briefly in the pan, then lift the cake from its pan with the paper and cool on a wire rack.

5. To make the hazelnut buttercream, in a saucepan, over low heat, gently stir to dissolve 1/3 cup of the sugar in 1/4 cup water. Bring to a boil and boil until it reaches 240F (To test, drop a little of the sugar syrup into a cup of cold water. It should form a soft ball.) Meanwhile, beat the egg whites until stiff, add the remaining sugar and beat until stiff, shiny peaks form. While beating, pour the bubbling hot syrup into the mixture, aiming between the beaters and the side of the bowl. Beat until the bowl feels cold. Gradually beat in the butter, a few cubes at a time, and the hazelnut spread, and mix until smooth.

6. Using a serrated knife, trim the edges of the cake and cut across the layer, dividing it into three equal pieces, about 7 x 4 inches each, Carefully peel away the paper. Spread one third of the buttercream evenly onto the first layer of cake, cover with the second piece and repeat. Top with the remaining cake. Coat the top and sides with the remaining hazelnut buttercream and smooth the surface evenly with a metal spatula. Place in the refrigerator to set the coating. Dust with confectioners 'sugar. Lay 1/2-inch strips of paper on top of the cake at 5/8-inch intervals. Dust with sifted cocoa powder, then remove the paper carefully to leave a pattern of neat brown and white lines.