Whisk the egg whites and Sukrin Gold with a hand mixer or a food processor
Then turn the hazelnuts in the egg white, and divide the batter into two circles on separate baking trays with baking paper
Put the trays in the oven until the meringue is crispy and slightly golden. This should take about 40 min, but be sure to pay attention so it does not burn
Allow the crispy crust to cool completely before decorating the cake
Whip the heavy cream and creme fraiche to a fluffy cream
Add cream and berries between the layers and on the top of the cake
