Line 22x22cm cake pan with baking paper. Preheat the oven to 180°C. Sift together the almond powder, hazelnut powder and icing sugar together.

Whisk the whites with the sugar until stiff. Fold the almond mixture gently into the meringue. Pour into the pan and sprinkle some grilled chopped hazelnuts on top. Bake for 15 minutes.

Line 22x22cm cake pan with baking paper. Preheat the oven to 200°C. Sift cacao powder, flour and starch together. Beat the almond paste and the icing sugar together. Add the egg yolks and the whole eggs, and beat until light.

Make meringue by whipping the egg whites and the sugar. Fold the meringue into the almond paste base, fold in the clarified butter. Finally, add the cacao powder, flour and starch and mix gently. Pour it into a prepared pan. Bake for 12-14 minutes.

Melt the milk chocolate and mix with the hazelnut praliné and the butter. Then add the grilled and chopped hazelnuts and Pailleté Feuilletine and mix gently. Cut the Hazelnut dacquoise into 20x20cm and place in the pan with removable bottom. Spread a thin layer of Praliné Feuilletine. Sprinkle some grilled chopped hazelnuts. Cover and put in the refrigerator.

Make an anglaise with 60g of cream, milk, egg yolks and sugar. Whisk the egg yolks, and sugar together in a small saucepan, boil the milk and cream together and slowly whisk it into the egg yolk mixture. Put the saucepan over low heat, stir all the time and heat until 82°C. Take the pan off the heat and use only 70g of the cream into the chocolate, stir until completely melt. Let it cool completely. Whip the 125g of whipping cream, put ⅓ of the whipped cream into the chocolate mixture and fold back into the whipped cream bowl.

Mix the simple syrup with Grand Marnier. Cut the almond cacao sponge into 20x20 cm. Pour the Milk chocolate cream over the Praliné feuilletine, and place the almond cacao sponge over the cream and sprinkle with Orange syrup. Cover and put in the refrigerator.

Mix the orange jam and the brandy together. Strain it and freeze. Make an anglaise with the orange juice, concentrated orange puree, orange zests, lemon zests, milk powder, sugar and egg yolks. Bloom the gelatin in cold water.

Whisk the concentrated orange puree, orange zests, lemon zests, milk powder, sugar and egg yolks. In a small saucepan, boil the orange juice and slowly whisk it into the egg yolk mixture. Put the saucepan over low heat, stir all the time and heat until 82°C. Take the pan off the heat and stir in the gelatin, stir until melt.

Make an Italian meringue with the egg whites and the sugar and water. Fold together the frozen orange jam, the custard and the Italian meringue. Pour the Light orange cream over the sponge. Cover and put in the refrigerator.

When ready to serve, cut into pieces and decorate with candied orange. Cut into 8 pieces and decorate with candied orange.