Biscuit

Combine the honey cookie crumbs with sugar, butter, and hazelnuts, press onto the bottom of  24cm (9 inches) springform pan, and freeze.

Hazelnut Paste

Blend the hazelnuts with sugar for at least 10-15 minutes until the hazelnuts become an oily and smooth paste.

Hazelnut Mousse

Soak the gelatin sheets in cold water.

Whisk the egg yolks and when the mixture is light and fluffy put it in the fridge. 

Then, semi-whip the cream.

Remove 3 tablespoons of semi-whipped cream and put them in a saucepan with the well-wrung gelatin sheets, melt them on a low flame and as soon as they have melted, turn off the heat.

Take the eggs from the fridge and mix them with the semi-whipped cream and the hazelnut paste very well.

Add the 3 tablespoons of cream with the melted gelatine and mix well.

Pour the mixture into a springform pan of 8" and place in the freezer for at least 3-4 hours.

Nutella Cream

Soak the gelatin sheets in cold water.

Whip together mascarpone, and sugar in a mixing bowl with an electric mixer until it becomes a creamy paste. 

Whip the cream until is glossy.

Remove 3 tablespoons of glossy cream and put them in a saucepan with the well-wrung gelatin sheets, melt on a low flame and as soon as they have melted, turn off the heat.

Add the melted gelatin to the mascarpone cheese and sugar mixture and mix.

Add the Nutella and incorporate it all well.

Both glazes have the same procedure

Soak the gelatine sheets in icy water.

Melt the white/milk chocolate at 45°C (113°F).

In a saucepan put water, sugar, and glucose and heat it up to 103°C (217.4°F).

Remove it from the heat, add the condensed milk, the hydrated squeezed gelatin, making sure that it is completely melted.

Pour over the melted white /milk chocolate and emulsify everything with an immersion mixer, avoiding the incorporation of air bubbles and filtering.

Leave it to rest in the fridge for 10-12 hours.

Heat, in the microwave, the glaze to 35°C (95°F).

Remove the frozen cake from the springform pan.

Place the cake on a stand-up tray to catch any excess glaze.

Carefully pour the two glazes on top of the cake at the same time.

Wait for the cake to thaw in the fridge before tasting it.