Ingredients:

• Icing Sugar 225 g
• Butter 250 g
• Eggs 75 g
• Salt 4 g
• Baking powder 3 g
• Flour 600 g

Method:

• Mix first icing sugar, egg and butter shortly.
• Add baking powder and flour, mix into a homogeneous dough.
• Give the dough a rest in the fridge.
• Make the dough more flexible by adding a drop of water.
• Pin out the dough at 3 mm and cover a ring.
• Bake at 175°C in a deck oven, use 150°C for a rotation oven.

Ingredients:

• Sponge mix 1000 g
• Eggs 1000 g
• Butter (melted) 250 g
• Almond flour 125 g

Method:

• Mix the sponge mix together with the eggs for about 7 minutes at high speed. Mix the almond flour with the melted butter.
• Add it to the sponge batter, divide at 4 trays of 60 X 40 cm.
• Bake for 6 minutes on 230 °C.

Ingredients:

• Butter 1000 g
• Sugar 800 g
• Custard powder 400 g
• Flour 1250 g

Method:
Mix all the ingredients together until you get a crumbly dough. Let it set in the fridge, then push through a coarse sieve.

Structure:

Roll out the croute pastry until 2,5 mm thick. Coat some baking rings with the croute pastry, prick in the dough and bake it. Let it cool and then coat the pastry with some white chocolate. Cover it with a layer of ALDIA RASPBERRY, ALDIA BLUEBERRY or ALDIA FOREST FRUITS. Place a layer of sponge cake on top Finish it with some whipped cream (flavored with fresh vanilla), Mont Blanc sugar, baked crumble and some fresh red fruits.