Coffee Hazelnut Vertical Layer Cake

Hazelnuts and coffee, a dangerously addictive combination. I could eat the whole cake by myself haha.
Yes my hands don't look great, especially in this video - hope that doesn't prevent you from trying this recipe. Anyone with eczema, I'm sure you know the struggle... :(
NOTE:
For the hazelnut butter, you can either use store bought or home made. Here's how to make hazelnut butter from scratch:
Blend roasted hazelnuts (for this cake, use 170g) in a food processor or blender.
Scrape the sides every once in a while. Eventually it will become a smooth thick liquid - this may time some time.
When the hazelnuts have become smooth, transfer into a container.
*Make sure your hazelnut butter is not warm when adding to the cream, or your cream may separate (room temperature hazelnut butter is ok though!).
This video better illustrates how to make hazelnut butter: • How To Make Hazelnut B...
→ Subscribe for more videos! / @thesugarhideout
→ Follow me on Instagram: / thesugarhideout
email: [e-mail]
-----
Music:
Something New - by Jonny Easton
Link: • Soft Piano Music - Roy...
Home - by Jonny Easton
Link: • Home - Piano Ballad Mu...
Check out his channel
Link: / jonnyeaston
Equipment I use:
Camera: Canon 80D
Lens: Canon EF 50mm f/1.8 STM
Microphone: Deity D3 Pro
Tripod: Geekoto 191cm Aluminum Alloy Tripod
Neewer Portable 5 in 1 Reflector (120cm x 180cm)
Software: Premiere Pro CS6
----
Ingredients:
Coffee Sponge Cake
65g butter
65g milk
10g instant coffee
65g all purpose flour
15g cornstarch
7g Vanilla extract
4 egg yolks
4 egg whites
85g sugar
Candied Hazelnuts
60g hazelnuts
50g sugar
½ tsp. coconut oil
Hazelnut Whipped Cream
1.5 tsp. gelatin
30g water
250g heavy cream
35g powdered sugar
170g hazelnut butter (check notes above for more info)
10g vanilla extract
Coffee Whipped Cream
125g heavy cream
10g powdered sugar
1 tsp. Instant coffee
10g water
1/2 tsp. gelatin
10g water
\