Gateau Succes Pyramide Recipe

Prepare Praline Powder.
Measure 1/4 cup.
Beat egg whites until frothy; add sugar, a little at a time, beating constantly until stiff peaks are formed.
Fold in powdered almonds and flour.
Spread the mixture evenly in bottoms of four 8-inch layer cake pans lined with waxed paper.
Bake at 350°F for 10 minutes, or until meringue is "crusty" to the touch.
Remove from oven; set aside to cool.
Meanwhile, combine 1/2 cup sugar, water, and cream of tartar in a saucepan.
Bring to boiling and set candy thermometer in place.
Cook until thermometer registers 230°F, or until syrup spins a thread.
Beating constantly with electric or hand rotary beater, gradually add syrup to beaten eggs.
Beat in the butter, adding a small amount at a time.
Continue beating until thoroughly blended.
Divide mixture in half and turn into 2 bowls.
To one half, add melted chocolate, coffee beverage, and rum.
Fold the reserved Praline Powder into the other half.
Put one of the baked meringue rounds on a round platter; spread with the chocolate cream.
Cover with a second round and spread it with some of the whipped cream.
Place a third round over whipped cream and spread with the hazelnut praline cream.
Top with remaining meringue round.
Spread the sides of the cake with remaining whipped cream and sprinkle with finely chopped hazelnuts.
Sprinkle top with confectioners' sugar.