A classic Hungarian cake made with Hazelnut Meringue layers and rich Custard Buttercream.
Preheat oven to 300°F with the rack in the middle.
Whip 10 egg whites on high in a thoroughly clean from any grease bowl until frothy. With the mixer still running start to gradually add 1 1/4 cup of sugar, about one tablespoon at a time. Once the sugar is added, whip the meringue for about 5 minutes.
Spread about 2 cups of sliced almonds on a baking sheet and bake, tossing often in a preheated to 325F oven until slightly golden, about 5-8 minutes. Watch the nuts closely as they go from done to burnt in a matter of seconds. Once roasted, remove from the oven and allow to cool.
Combine 10 egg yolks with the 1 1/3 cups powdered sugar and whisk until smooth. Now add 5 tablespoons of all-purpose flour and whisk again until no lumps appear. While continuing to whisk, add 1 1/4 cups boiling-hot milk into the egg yolk mixture being careful not to add too much at once or the egg yolks will curdle.
Add the mixture to a saucepan and cook over medium heat while vigorously and continuously stirring until the mixture comes to a boil and thickens considerably. As the mixture starts to thicken it will look lumpy, but as you whisk it will smooth out. Cook for about 2-3 minutes past boiling, to rid of the flour taste. Cool to room temperature.
Now in 2-3 additions add the cooled custard to the whipped butter, whipping in between to incorporate. Lastly, add 1 tablespoon of vanilla extract and whip once more to incorporate. Do not whip more than necessary or the buttercream will separate.
Place a dab of frosting onto the cake board or platter. Put your first cake layer on top of the dabbed frosting, and now carefully peel off the parchment paper. Top with about two full spoons of frosting and spread around to make an even layer. Do the same with the remaining cake layers and frosting. Do not cover the top layer with frosting.
Add 1 cup powdered sugar, 1/2 teaspoon of vanilla extract and about 3 teaspoons of lemon juice and stir. If it's hard to stir add more lemon juice until it's thick but spreadable. The glaze should not be too runny or it will run off the cake.
Reserve about 2 tablespoons of the glaze and add 1 tablespoon of cocoa powder to it. Stir. Transfer to a ziplock bag and close. Snip off a corner.
Take about 16 oz of raspberries and arrange them along the outside border of the cake.
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