Meringue Cake with Mascarpone Cream and Hazelnuts

Lightly toast the hazelnuts in a dry pan until fragrant. Remove the brown skin (e.g., by rubbing them in a kitchen towel) and finely grind the nuts after cooling.

Beat the egg whites with a pinch of salt until stiff, gradually adding the sugar. Finally, carefully fold in the potato starch and ground hazelnuts.

Line two baking sheets with baking paper and draw two circles (approx. 20 cm diameter) on each. Spread the meringue mixture evenly onto the four circles and smooth them out. The circles don't have to be perfect; this gives the cake a rustic look.