Preheat your oven to 325ºF with a rack within the center place. Grease two 8″ spherical pans and put aside.
In a big bowl, beat the egg whites till comfortable peaks type. Sprinkle on 1/four cup of sugar, then proceed beating to stiff peaks. Put aside.
In a second massive bowl (use a stand mixer in case you have one), beat the egg yolks till very thick and lemon colored. Add the remaining half cup sugar and beat till blended (it will likely be thick, and lightweight yellow in color). Add the flour, breadcrumbs, and a pair of/Three cup of floor hazelnuts. Combine to mix, so there aren’t any streaks of flour left.
Pour the flour combination into the bowl with the egg whites. Use a big rubber spatula to fold the combination collectively. Watch out to not simply stir it, as you need the combination to be gentle and ethereal. It is completed as soon as there aren’t any streaks of white remaining, however take your time!
Pour the batter equally among the many two pans, and bake for 40 minutes. When accomplished, a toothpick will come out from the middle clear, and the tops can be a golden brown and spring again once you contact them.
Invert the truffles out of the pans and let cool fully on a wire rack.
When the truffles are fully cooled, use a bread knife to chop every one in half, creating your 4 layers.
Place the whipping cream in a big bowl, and whip on excessive velocity till nearly thickened sufficient to unfold. Add the vanilla and icing sugar. Proceed to whip till gentle fluffy, and it holds a peak once you pull out the beater. Watch out to not over beat it.
Frost as you’d any cake. Use the remaining 1/Three cup of floor hazelnuts to embellish the edges of the cake. See notes for a straightforward means to do that.
Serve the identical day that you just frost the cake, and hold it refrigerated as soon as frosted! You’ll be able to bake the cake a day forward – simply let it cool fully, then wrap with two layers of plastic wrap.