Adapted from Liberace Cooks!
5 eggs
1 c. sugar
2 c. (8 oz.) chopped filberts
3 T. panko bread crumbs
2 T. cognac (Lee used rum but I wanted a boozier flavor)
Clear red jelly (I used my pomegranate; Lee used red currant jelly; strawberry jam would work just fine)
1/2 c. Brunette hazelnut spread. You may substitute Nutella if you can't get your hands on Brunette
whipped cream, lightly sweetened with confectioner's sugar and 1 T. cognac
Cream the egg yolks with the sugar until fluffy. Add the filberts, panko, and cognac. Whip the egg whites into stiff peaks and gently fold them into the yolk/sugar mixture. Butter and flour 2 8" cake pans. Divide batter between the two and bake in a pre-heated 350º oven for 20 minutes. Remove from oven, let cook 5 minutes on a rack, then invert onto the rack and let cool completely. If any of the cake sticks to the bottom of the pan, use a spatula scrape off; one the cake is assembled the brunette spread, jelly, and whipped cream will cover a multitude of sins.
Once cakes are completely cool, put one cake on the serving plate. Spread the brunette around the perimeter making a 1" ring. Then spread a thinnish layer of jelly in the center. Top with the second cake. Spread more jelly all over the top of the second cake. Frost with the whipped cream.
When serving, add a nelly garnish like some sweetheart roses or miniature carnations in the center. Create a Liberace playlist on your Pandora or Grooveshark app when serving. Moon River is a good choice.