Ingredients:

• Icing Sugar 225 g
• Butter 250 g
• Eggs 75 g
• Salt 4 g
• Baking powder 3 g
• Flour 550
• Cocoa powder 50 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:

• Chocolate 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:

• Custard powder 200 g
• Water 400 g
• White chocolate 400 g
• Whipped cream 750 g

Method:

• Mix the custard powder and water.
• Melt the white chocolate (40°C) and mix it with the cream.
• Then fold in the whipped cream.

Structure:

Coat a ring mold with croute pastry, rolled out until 2,5 mm thick. Coat it with chocolate. Put a layer of chocolate sponge cake on top. Decorate with ALDIA CHERRY and finish with PALETTA APRICOT. Decorate with the (white) Matadi cream, whipped cream and baked chocolate crumble.