Meringue Cake with Mascarpone Cream and Hazelnuts

Lightly toast the hazelnuts in a dry pan, then remove the brown skin (e.g., by rubbing them in a kitchen towel). Once slightly cooled, grind them finely.

Beat the egg whites with a pinch of salt until stiff peaks form, gradually adding the granulated sugar. Carefully fold in the potato starch and ground hazelnuts using a spatula.

Prepare two large baking trays with baking paper. Draw two circles on each, approximately 20 cm in diameter (four in total). Divide the egg white mixture into four equal parts and spread it within the drawn circles. Don't worry if they're not perfect; the rustic look is the charm of this cake. Note: If only one circle fits on the tray, prepare the mixture using half the quantity and bake in batches, as meringue cannot sit for long before baking.