Ingredients:

• 1500 g Cakemix
• 750 g butter
• 750 g eggs
• 20 g almond flavor

Method:

• Mix the ingredients 3 minutes
  at second speed with a flat
  beater.
• Spread the batter on a baking
  sheet 60/40.
• Bake at 180°C for 15 to 20
  minutes.
• Leave to cool and cut 6 discs
  Ø 16 cm.

Ingredients:

• 850 g fresh cream
• 300 g egg yolk
• 110 g sugar
• 12 g gelatin vanilla beans

Method:

• Boil the cream with the vanilla
  beans.
• Mix the egg yolks with the sugar.
• Mix both preparations at 82°C
  and leave to cool.
• Add the soaked gelatin leaves
  at 40°C and pour into the
  desired molds.

Ingredients:

• 300 g of traditional recipe Italian meringue

Ingredients:

• 1000 g frozen coconut puree
• 300 g of Italian meringue
• 12 pcs of gelatin leaves
• 600 g fresh cream

Method:

• Heat the purée to 40°C.
• Add the soaked and melted
  gelatin.
• Mix gently with the Italian
  meringue.
• Incorporate it with 3/4th
  whipped cream.

Ingredients:

• 1000 g white chocolate drops
• 1000 g Aldia Miroir Neutral
• 300 g milk
• 500 g glucose syrup
• 15 pcs of gelatin leaves

Method:

• Heat the Aldia Miroir Neutral,
  milk and glucose syrup and
  pour over the white chocolate
  drops.
• Add the soaked gelatin.

Ingredients:

• 300 g Fruitful Apple 10×10
• 300 g fresh banana slices

The Assembly and Finishing:

• Mix 50% Aldia Apple 10×10 with 50% banana slices.
• Add lime flavour and mix together.
• Apply this mass in a silicone mould Ø 12 cm.
• Pour the vanilla mousse on it, cover it with a slice of butter cake and freeze.
• Fill a ring Ø 16 cm and ± 5 cm height half with coconut mousse.
• Put the frozen interior into the  mousse and fill completely with the coconut mousse.
• Leave to cool in the refrigerator for 30 minutes and then freeze.
• Demold and finish with the white glaze (± 40°C).
• Decorate according to your preferences.