There are many different versions, but this one is really, really good.
1 tsp. ground espressoPinch of cream of tartar1 vanilla bean, split lengthwise, seeds scraped out, pod and seeds reservedScant ¼ tsp. kosher salt¼ cup sliced almonds, lightly toasted and cooledMake the cake: Preheat the oven to 350°F. Line two quarter sheet pans with parchment.Combine the hazelnuts, confectioners’ sugar, tapioca flour, espresso, and salt in the bowl of a food processor.
While the cakes cool, finish the buttercream: In the bowl of a stand mixer fitted with the whisk attachment, whip the egg yolks, the remaining ¼ cup sugar, and the salt on high speed for about 5 minutes, until the mixture is light and thick and makes a ribbon when you lift the beater.While the eggs are beating, reheat the half-and-half mixture. Remove the vanilla bean pod and squeeze as much vanilla goodness from the pod into the milk as you can, then discard.
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