Ingredients

2/3 cup hazelnuts, toasted, husked, cooled

2/3 cup cake flour

1/2 teaspoon baking powder

1/4 teaspoon salt

• 6 large eggs, separated
• 2/3 cup sugar
• 1 teaspoon vanilla extract
• 3 tablespoons unsalted butter, melted, cooled slightly

Buttercream

• 4 teaspoons cornstarch
• 2/3 cup whole milk
• 2 large egg yolks

• 1 1/2 cups hazelnuts, toasted, husked, cooled, plus 12 whole nuts, toasted, husked
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 cup (2 sticks) unsalted butter, cut into 16 pieces, room temperature

• 1 cup apricot preserves

• 3 dried apricots, cut into slivers

Description

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