Step 1

Preheat oven to 160°C. Grease three 20cm round cake pans and line base and sides with baking paper.

Step 2

Place sugar and butter in the bowl of a stand mixer with the paddle attachment and beat until thick and pale. Gradually add egg and beat until completely combined. Fold in sour cream and 2 tsp vanilla, followed by the hazelnut meal. Sift flour and baking powder together and fold into the mixture. Divide mixture evenly among prepared pans, smoothing the tops with the back of a spoon. Bake for 40 minutes or until a skewer inserted into the centre of each cake comes out clean. Cool completely in the pan.

Step 3

Meanwhile, place ricotta, cream, remaining 1 tsp vanilla and icing sugar in the bowl of a stand mixer with the whisk attachment and whisk until thick and smooth. Chill until needed.

Step 4

For the coffee caramel, place sugar in a small saucepan over medium-high heat. Cook, swirling the pan occasionally, for 5-6 minutes until golden. Remove from heat, add espresso and vanilla and swirl to combine. Return to the heat and cook for 2-3 minutes until thickened and reduced slightly. Transfer to a heatproof bowl and cool completely to room temperature (you can speed this up by chilling in the fridge and stirring every 5 minutes).

Step 5

Place 1 cake on a serving plate and top with one-third ricotta mixture. Repeat layering, using all cakes and finishing with ricotta on top. Drizzle with coffee caramel and top with hazelnuts to serve.