1 sheet 40 x 60 cm

Ingredients:

• 600 g almond paste 40/60
• 200 g eggs
• 300 g butter

Method:

Mix all ingredients to a smooth
cream.

Ingredients:

• 100 g Aldia Peach
• 300 g Aldia Raspberry

Method:

Mix both fillings carefully
together.

Ingredients:

• 700 g fresh cream
• 300 g mascarpone
• 80 g sugar
• 10 g melissa lemon

Method:

Mix all the ingredients to a
smooth cream.

The Assembly and Finishing:

• Laminate puff pastry at 1,5 mm and cover baking rings Ø 8 cm.
• Bake blind at 210°C for 15 minutes.
• After cooling, fill half-full with a layer of almond cream and continue baking.
• Cool down and fill with the peach-raspberry mixture. Finish with the whipped mascarpone lemon cream and leave to freeze.
• Spray the top with white spray chocolate.
• Dip bottom side in orange colored dip.
• Decorate with Fruitful Peach, fresh raspberries and lemon balm.