Step 1

Adjust oven rack to middle position and heat oven to 250°. Using ruler and pencil, draw 13 by 10 1/2-inch rectangle on piece of parchment paper. Grease baking sheet and place parchment on it, ink side down.

Step 2

Process almonds, hazelnuts, cornstarch, and salt in food processor until nuts are finely ground, 15 to 20 seconds. Add 1/2 cup sugar and pulse to combine, 1 to 2 pulse.

Step 3

Using stand mixer fitted with whisk, whip egg whites and cream of tartar on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip whites to soft, billowy mounds, about 1 minute.

Step 4

Slowly add remaining 1/2 cup sugar and continue to whip until glossy, stiff peaks form, 2 to 3 minutes. Fold nut mixture into egg whites in 2 batches.

Step 5

With offset spatula, spread meringue evenly into 13 by 10 1/2-inch rectangle on parchment, using lines on parchment as guide. Bake for 1 1/2 hours.

Step 6

Turn off oven and allow meringue to cool in oven for 1 1/2 hours. (Do not open oven during baking and cooling.) Remove from oven and let cool to room temperature, about 10 minutes. (Cooled meringue can be kept at room temperature, tightly wrapped in plastic wrap, for up to 2 days.)

Step 7

Heat milk in small saucepan over medium heat until just simmering.

Step 8

Meanwhile, whisk yolks, sugar, cornstarch, and salt in bowl until smooth. Remove milk from heat and, whisking constantly, add half of milk to yolk mixture to temper.

Step 9

Whisking constantly, return tempered yolk mixture to remaining milk in saucepan. Return saucepan to medium heat and cook, whisking constantly, until mixture is bubbling and thickens to consistency of warm pudding, 3 to 5 minutes.

Step 10

Transfer pastry cream to bowl. Cover and refrigerate until set, at least 2 hours or up to 24 hours.

Step 11

Stir together amaretto and espresso powder and add to the cooled pastry cream

Step 12

Using stand mixer fitted with paddle, beat butter at medium speed until smooth and light, 3 to 4 minutes.

Step 13

Add pastry cream in 3 batches, beating for 30 seconds after each addition.

Step 14

Place chocolate in heatproof bowl.

Step 15

Bring cream and corn syrup to simmer in small saucepan over medium heat.

Step 16

Pour cream mixture over chocolate and let stand for 1 minute. Stir mixture until smooth. Set aside to cool, about 5 minutes.

Step 17

Carefully invert meringue and peel off parchment. Place on cutting board. Using serrated knife and gentle, repeated scoring motion, trim edges of meringue to form 12 by 10-inch rectangle. Discard trimmings.

Step 18

Using serrated knife, score surface of the center of meringue by drawing knife toward you. Repeat scoring until meringue is fully cut through. Repeat until you have four 10 by 3-inch rectangles. (I broke all four rectangles as I was cutting! Not to worry the ganache acts as a perfect glue)

Step 19

Place 3 rectangles on wire rack set in rimmed baking sheet. Using offset spatula, spread 1/4 cup ganache evenly over surface of each meringue. Refrigerate until ganache is firm, about 15 minutes. Set aside remaining ganache.

Step 20

Using offset spatula, spread top of remaining rectangle with 1/2 cup buttercream; place on wire rack with ganache-coated meringues.

Step 21

Invert 1 ganache-coated meringue, place on top of buttercream, and press gently to level.

Step 22

Repeat, spreading meringue with 1/2 cup buttercream and topping with inverted ganache-coated meringue. Spread top with buttercream. Invert final ganache-coated strip on top of cake.

Step 23

Spread half of remaining buttercream to lightly coat sides of cake, then use remaining buttercream to coat top of cake. Smooth until cake resembles box.

Step 24

Refrigerate until buttercream is firm, about 2 hours. (Once buttercream is firm, assembled cake may be wrapped tightly in plastic and refrigerated for up to 2 days.)

Step 25

Warm remaining ganache in heatproof bowl set over barely simmering water, stirring occasionally, until mixture is very fluid but not hot. (very important that it is not hot)

Step 26

Keeping assembled cake on wire rack, pour ganache over top of cake. Using offset spatula, spread ganache in thin, even layer over top of cake, letting excess flow down sides. Spread ganache over sides.

Step 27

Garnish top of cake with hazelnuts and press almonds onto the sides

Step 28

Chill on wire rack, uncovered, for at least 3 hours or up to 12 hours. Transfer to platter.

Step 29

Cut into slices with sharp knife that has been dipped in hot water and wiped dry before each slice. Serve.