Step 1

Roast the nuts on two separate baking sheets. Once roasted, rub the skins off the hazelnuts, then grind the hazelnuts and almonds together, and add the sugar and flour. Fold in stiffly beaten egg whites. Pipe the meringue into four 12x4-inch bands, two on each baking tray. Line the baking trays with parchment paper before piping. Bake for 45 minutes in a 150 °C oven or until they are crisp but malleable. Leave to cool.

Step 2

Make the chocolate cream by incorporating crème fraîche into the melted semisweet chocolate, then cook while continually stirring. Bring to a boil, then remove from heat and leave to cool.

Step 3

For the buttercream, strain the whipped cream through a sieve – make sure you extract as much liquid as possible, then while slowly and continuously mixing the butter, gradually add the cream.

Step 4

The procedure for the praline buttercream is the same except you add praline powder as well.

Step 5

To assemble the cake, spread one-half of chocolate cream on the first meringue layer, cover with the second layer and then coat that layer with buttercream. Top with the third meringue layer and spread all of the praline buttercream over the sides and top of the cake. Place the fourth meringue layer on top and frost the assembled cake with the rest of the chocolate cream.

Step 6

Press chocolate shavings into the sides of the cake. Refrigerate the majorlaine for 24 hours. Once ready to serve, dust with icing sugar.