Ingredients

For the Hazelnut Sponge Cake:

• 4 large eggs
• 100g granulated sugar
• 1 tsp vanilla extract
• 100g ground hazelnuts
• 50g all-purpose flour
• 1 tsp baking powder
• 1 pinch salt

For the Nougat Filling:

• 200g nougat (softened)
• 150ml heavy cream
• 50g dark chocolate (melted)

For the Pistachio Layer:

• 100g pistachio paste
• 50g white chocolate (melted)
• 2 tbsp powdered sugar
• 2 tbsp milk

For the Chocolate Ganache:

• 200g dark chocolate (chopped)
• 150ml heavy cream
• 1 tbsp unsalted butter