Meringue Cake with Mascarpone Cream

INSTRUCTIONS FOR MERINGUE

• 1
  Lightly toast the hazelnuts in a dry pan and remove the brown skin (e.g., by rubbing in a towel). Once slightly cooled, grind them finely.
• 2
  Whip the egg whites with salt into stiff peaks, gradually adding granulated sugar. Carefully fold in the potato starch and ground hazelnuts with a spatula.
• 3
  Place baking paper on two large baking sheets, and draw two circles with a diameter of approximately 20 cm on each, making a total of four. Divide the egg white mixture into four parts. Spread each part onto one circle. The circles don't have to be perfect; the result will look more interesting. If only one circle fits on the baking sheet, whip the egg whites from half the amount and bake only two layers in one batch. The whipped egg whites cannot stand for long, so you must whip a new batch for the next round.
• 4
  Bake in an oven preheated to 140°C without fan for about 50 minutes.
• 5
  Melt the chocolate in a water bath and spread it over all four baked layers. Place in the refrigerator to cool. While cooling, prepare the cream.