Here is the recipe as stated in Fernand Points own book:
Roast 7 oz. of blanched almonds and 5 oz. of hazelnuts on 2 separate pans in the oven. When the hazelnuts are roasted rub off all their skins. Grind the almonds and hazelnuts together and add 10 oz. of sugar and 1 oz. of flour.
Beat 8 egg whites until stiff and fold gently into nut mixture. Divide this mixture into 4 long, narrow bands approx. 4"x12" each. on buttered baking sheets. Bake in a slow oven for 45 minutes or until crisp on top but still pliable. Cool.
The cake will be stacked in layers with the following 3 fillings:
1) A chocolate cream made by mixing 8 oz. of Creme Fraiche into 12 oz. of melted semi-sweet chocolate. Bring the mixture to a boil, stirring constantly, then remove from the heat and cool.
2) A buttercream made by carefully blending about 8 oz. of sweetened whipped cream with vanilla into 2 oz. of softened butter. The whipped cream should be first drained in a sieve of as much water as possible, and added to the butter very slowly and gradually until the butter will not absorb any more cream.
3) A Praline buttercream made by adding 3-4 ounces of praline powder to another mixture of filling #2 (above)
Spread half of the chocolate cream mixture onto the first layer, top with the second layer and spread with all of the buttercream, top with the third layer and spread with all of the praline buttercream then top with the fourth layer and frost the entire cake with the remaining chocolate cream mixture. Sprinkle some shaved chocolate on the sides and refrigerate for 24 hours. Dust the top with confectioners sugar before serving.
Serves 12-16 persons.