Instructions

1st day:

1. Mix egg whites until foamy; gradually add sugar and keep mixing.  Add vanilla.  Mix until stiff peak.
2. Mix nuts with flour, then add to the whites and slowly mix with a silicone spatula until all is blended together well.
3. Line two 10″ round cake pans with parchment paper.  Divide meringue into two pans and bake for 1hr and 45min.  at 300F. 
4. Cool on wire racks and let it stay overnight.
5. To make custard cream pour milk in a medium saucepan.  Add sugar and bring to boil. 
6. Mix egg yolks slightly in a separate bowl, add little of boiling milk, mix and then pour yolks into boiling milk. Cook stirring until the mixture boils.
7. Remove from heat, cover and leave to cool. Refrigerate overnight.

2nd day:

1. Beat softened butter until creamy; gradually add custard cream, add cognac. Then beat some more.
2. Take cake layers out of pans, remove parchment. Place first layer on the serving plate; put spring form side around.
3. Pour approximately 3/4 of cream over and then place second cake layer on the top but invert it so the bottom of the second layer is the top of the cake as the bottom is more even and will be easier to spread the cream on.
4. Add cocoa in remaining cream, mix well and spread over the top layer. 
5. Refrigerate the cake several hours or overnight. 
6. Once the cake is well set remove the spring form side; pour over chocolate glaze.  

*If you do not have spring form side big enough then refrigerate cream until firm enough to fill the cake without spring form.