How to make
For the pancakes: Beat the ingredients for the pancakes, while adding the flour to obtain the standard batter thickness. Add the pinch of salt, a little oil and finish beating. Leave the mixture to sit for 10-15 min., then fry the pancakes in a lightly greased pan. You need to get 17-20 pancakes but it does depend on the size of your pan.
For the hazelnut paste: Beat the cream to a fluffiness and put it for 1 hour in the fridge. Beat the egg whites with the sugar in a water bath for 2-3 min., enough for the sugar to melt. Remove the bowl and finish beating to a fluffy snow.
Separately, beat the butter with the hazelnut spread and vanilla. If you don't have ready-made hazelnut spread, simply grind some hazelnuts as finely as possible and homogenize with a little butter. Carefully combine all of the components together, while adding the cream and egg whites to the hazelnut mixture.
For the ganache: Crumble the chocolate. Heat the cream well, remove from the stove and drop the chocolate in it. Leave it for a few min. without stirring. Then begin stirring from the middle going outward until everything becomes homogenized. If desired you can add a lump of butter too.
Assembling the cake: Bind the pancakes together with the hazelnut cream (be sure to use it as soon as you make it). You can smear on a thin ganache layer every 2-3 pancakes on top of the hazelnut paste.
Assemble the pancake cake, cover evenly with the chocolate ganache (you have to use it while it's still liquid but somewhat cooled).
