Huesca almond meringue cake with hazelnut praline

Separate the eggs and keep all whites for the meringue. Mix the yolks with 40 g sugar and the cornflour. Gradually add the milk, then heat, stirring, until thickened and beginning to bubble. Off the heat, mix in 60 g cold diced butter. Strain, spread into a dish and cover the surface. Chill for at least 60 minutes until completely cold.

Heat the conventional oven to 180 °C. Whip the prepared whites, gradually adding 100 g sugar, until stiff and glossy. Gently fold in the ground almonds. Spread evenly on a paper-lined 30 × 20 cm tray. Bake for about 10 minutes until lightly golden and set. Cool completely, remove the paper and divide into 2 equal rectangles.

Let the butter reserved for the praline soften. Heat 100 g sugar with the water. Stir initially to dissolve, then leave to caramelise without stirring. Add the hazelnuts, coat and spread onto baking paper. Cool completely. Break up and process until a fluid paste forms. Add 100 g softened butter and blend until smooth.

Bring the pastry cream and praline to a similar temperature while still soft. Whisk the cream smooth, then gradually mix in the buttery praline. Spread over a cold meringue layer and cover with the other. Chill for at least 120 minutes. Finish with flaked almonds and icing sugar.