You'll find a version of this naturally gluten-free cake at every traditional Dutch bakery - they come in round, square or rectangular shapes. With layers of hazelnut-coffee cream (or mocha-flavored butter cream) sandwiched between crisp-chewy discs of hazelnut meringue, it's a beloved tradition for a reason. 

Special note: you will need a large or double oven to make a round version of this cake, because regular domestic ovens usually lack the capacity to bake three round discs at a time. You can also make a large rectangle with the meringue and then cut it lengthways (into 3 smaller rectangular layers) once it has cooked, using a sharp bread knife.

See Also

Slagroomtaart - Dutch Cream Cake Recipe

Traditional Dutch Apple Pie Recipe

Chocolate Pecan Cake Recipe