Hazelnut Dacquoise

• Mix powdered sugar, hazelnut flour, and all-purpose flour in a bowl.
• Whip a meringue from egg whites and white sugar until stiff and glossy.
• Fold in the hazelnut flour mixture, spoon the dough into a pastry bag, and pipe a 22cm diameter circle onto baking paper.
• Top with chopped hazelnuts and bake in a preheated oven at 350°F (177°C) for 15-20 minutes, or until golden brown and slightly crisp.
• Cool, cut a 21cm diameter circle, wrap in foil, and set aside.

Banana sponge

• Caramelize banana slices: melt 30g sugar until golden brown, add bananas, cook briefly on each side, and add rum. Remove from heat and set aside.
• Mix brown sugar, honey, and butter for 2 minutes. Add eggs and mix for 1 minute. Stir in caramelized bananas.
• Stir in flour sifted with baking powder and salt. Fold in chopped bananas.
• Pour batter into a large pan to a 1cm thickness.
• Bake in a preheated oven at 350°F (177°C) for 10-15 minutes, or until golden brown and a toothpick comes out clean.
• Cool, cut an 18cm diameter circle, and place in an 18cm round cake ring lined with acetate sheets.

Banana Compote

• Combine brown sugar, butter, and pectin in a saucepan.
• Add bananas and cook for 2 minutes on low heat.
• Pour compote over banana sponge and freeze for a few hours.
• Spread dulce de leche over the compote and freeze again.

Dulcey Mousse

• Bloom gelatin in cold water.
• Combine egg yolks and sugar in a bowl.
• Heat milk in a saucepan and pour over egg yolks.
• Return to heat and cook until thickened to 82°C (180°F).
• Remove from heat, stir in bloomed gelatin, and strain over melted Dulcey chocolate. Mix until smooth and creamy. Cool to room temperature.
• Fold in heavy cream.

To assemble the cake

• Line a 21cm diameter cake ring with acetate sheets and place the dacquoise at the bottom.
• Pour 1/2 of the Dulcey mousse into the cake ring. Add the frozen insert, pressing slightly.
• Pour remaining mousse over the insert.
• Freeze for a few hours, preferably overnight.

Milk Chocolate Glaze

• Bloom gelatin sheets in cold water.
• Combine water, sugar, and glucose in a saucepan and bring to 217°F (103°C).
• Remove from heat, stir in bloomed gelatin, then condensed milk.
• Pour over chocolate and blend until smooth and creamy. Add neutral nappage and mix well.
• Cool to 30-35°C (86-95°F) before using.

To glaze the cake

• Remove cake from freezer, unmold, and remove foil.
• Place on a cooling rack and pour glaze evenly over the cake.
• Allow to drip, then transfer to a platter.
• Decorate as desired.