Hazelnut Dacquoise

1. Mix powdered sugar, hazelnut flour, and all-purpose flour in a bowl.
2. Whip a meringue from egg whites and white sugar until stiff and glossy.
3. Fold in the hazelnut flour mixture, spoon the dough into a pastry bag, and pipe a 22cm diameter circle onto baking paper.
4. 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.
5. Cool, cut a 21cm diameter circle, wrap in foil, and set aside.

Banana sponge

1. 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.
2. Mix brown sugar, honey, and butter for 2 minutes. Add eggs and mix for 1 minute. Stir in caramelized bananas.
3. Stir in flour sifted with baking powder and salt. Fold in chopped bananas.
4. Pour batter into a large pan to a 1cm thickness.
5. Bake in a preheated oven at 350°F (177°C) for 10-15 minutes, or until golden brown and a toothpick comes out clean.
6. Cool, cut an 18cm diameter circle, and place in an 18cm round cake ring lined with acetate sheets.

Banana Compote

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

Dulcey Mousse

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

To assemble the cake

1. Line a 21cm diameter cake ring with acetate sheets and place the dacquoise at the bottom.
2. Pour ½ of the Dulcey mousse into the cake ring. Add the frozen insert, pressing slightly.
3. Pour remaining mousse over the insert.
4. Freeze for a few hours, preferably overnight.

Milk Chocolate Glaze

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

To glaze the cake

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