How to make
Separate the egg whites from the yolks. Beat the powdered cream with the 4 egg whites and 3 1/3 tbsp (50 grams) of sugar.
Heat the fig jam with the brandy and the orange juice on the stove, until thickened. Gradually add the yolks, which have been beaten with 3 1/3 tbsp (50 grams) of sugar beforehand. Crisp the coarsely mashed hazelnuts in a dry pan.
To them add the remaining sugar and stir well until caramelized. Put the resulting caramelized nuts on paper towels to cool, and then crush them into small pieces.
Mix everything and leave in a suitable rectangular form in the refrigerator to set for 2 hours.
Serve it cut into 3/4 thick slices.
