Esterhazy torte

Toast the hazelnuts at 350F for about seven minutes until fragrant, then rub them in a clean towel to remove as much skin as possible and cool.

Pulse the cooled nuts with the breadcrumbs in a food processor until finely ground; stop before the nuts release their oils.

Whisk the nut flour with the flour, cornstarch, baking powder and salt and set aside.

Separate six eggs. Whip the whites, adding half a cup of sugar once frothy, at high speed to a thick meringue.

Beat the yolks with another half cup of granulated sugar on high until thick and pale.

Lighten the yolk mixture with some of the whites, then add the rest a little at a time.

Fold in the hazelnut flour a little at a time; deflating is not a concern because of the baking powder.

Spread the batter evenly in a parchment-lined, sprayed half sheet pan and bake at 325F for about 18 minutes until golden and cooked through.

Run a knife around the cake to release it and cool completely.

Beat the room temperature butter with the confectioner sugar, vanilla, almond extract and a pinch of salt until fluffy. Both butter and pastry cream must be at room temperature or the buttercream breaks or seizes.

Add the pastry cream a little at a time, mixing on high until fluffy and creamy.

Dust the sponge with powdered sugar, lay parchment on top, flip and peel off the backing parchment.

Cut the sheet into four 4-inch strips. Mix apricot jam with a little very hot water for the soaking syrup; blend the jam first for a smooth syrup.

Brush a layer with the apricot syrup, pipe buttercream over it from a star-tipped bag, and repeat for the remaining layers.

Spread apricot jam over the top layer. Decorating the top layer in the pan and freezing it before placing gives a neater cake.

Whisk 3 cups confectioner's sugar, a quarter cup of milk and a tablespoon of melted butter into a smooth white icing, loosening with 2 to 3 tablespoons more milk if thick.

Pipe the icing over the jam and smooth it; pipe four or five chocolate lines along the length and drag a toothpick across in alternating directions for the feathered Napoleon design.

Spread the leftover buttercream around the sides and press on sliced almonds if you want them.

Chill about an hour, or overnight in the refrigerator, before slicing.