Hazelnut cake with chestnut mousse

There is only a day left in this year, so I wont keep you long since you probably have many things to do.

I just want to wish you happy, healthy and wonderful New Year. Enjoy the night with your family and friends.
I have some cooking to do, but I made a cake yesterday, and I would love to share it with you. Its joconde with hazelnuts that is soaked with rum, and the  filling is made with chestnut mousse and baileys liqueur. Sounds good, ha? Its a little bit booze, but its a New Years cake, so it should be like that :)))
It light, and flavorful. I wanted to add a chocolate layer, but, I changed my mind at the last minute. Chestnut should be the star here, so I didn't want anything else to distract me from its taste.

You will need 3 joconde layers. These are the ingredients for 1. You can triple the recipe, and bake all three at once, or you can bake them separately.

2 large eggs

75 gr sugar

75 gr. roasted and peeled hazelnuts

25 gr flour

2 egg whites

3 tablespoons sugar 

1 tablespoon melted butter

If your hazelnuts are already roasted and peeled, mix them with sugar and pulse them in food processor until you get fine powder. 

Combine whole eggs with hazelnut sugar powder, and beat at medium speed until cream colored and light. Sift the flour over the beaten eggs.
In separate bowl, whip the eggs whites with 3 tablespoons of sugar until medium peeks form. Scoop one third of the meringue into the bowl with eggs, hazelnuts, and flour, and mix quickly. Add remaining meringue and gently fold. Slowly pour the melted butter and fold until the butter is uniformly mixed. Scoop the batter onto prepared 9 inch baking pan that has parchment paper on the bottom. Bake until the cake is lightly browned and firm, but not dry. 6-8 min. Cool completely. 

For brushing syrup mixture:
1/4 cup dark Jamaican rum
2 tablespoons water 

2 tablespoons sugar

For the filling:
3 tablespoons cold water

4 tablespoons sugar

1 1/2 teaspoons gelatin 

540 ml heavy cream

3 tablespoons baileys liqueur 

500 gr. chestnut puree

Combine water and sugar in butter melter and stir in the gelatin. Set it soften, than warm over low heat, stirring constantly until dissolves. Remove from the heat.
Pour the heavy cream into the mixer bowl and whip the cream until medium peaks.
Stir the baileys liqueur into the chestnut spread, then stir in the dissolved gelatin with a wire whisk. Fold whipped cream into the chestnut puree.
Place cake ring on a serving plate, put joconde on the bottom, brush with syrup, and put one third of the mousse on top. Repeat layering joconde, soaking syrup and chestnut filling.
Chill overnight to set the mousse. Decorate as you wish.
I did white chocolate collar and whipped cream.

Happy New Year everyone :)