Dessert sandwich

ingredients	preparation
250g butter 500g granulated sugar	Cream the butter and sugar until light and fluffy.
5piece(s) large egg(s)	Separate the egg yolks and egg whites.
400g milk	Stir the milk (at room temperature) with egg yolks.
112g cocoa powder 3spoon(s) baking powder 2spoon(s) bicarbonate of soda pinch sea salt 425g flour	Stieve together
Fold the egg mixture into the butter and sugar mixture, then fold in the sieved dried ingredients. Whisk the egg whites to soft peak stage and fold through the cake batter without over working. Spread onto a 60 x 40 cm baking tray lined with a silpat mat Bake at 180°c for 15 minutes.

ingredients	preparation
225g eggs 645g passion fruit puree 95g caster sugar 35g cream powder	Make a crème patissiere
306g W2NV 45g NCB-HD706	Pour the warm crème patisserie onto the white chocolate and Mycryo cocoa butter.
637g whipped cream	Blend the mix at 35 °C, then fold through the semi-whipped cream.

ingredients	preparation
750g W2NV	Melt the chocolate to 50-55C so it feels hot.
750ml whipping cream 1/2piece(s) vanilla bean 1/2piece(s) vanilla bean	Whisk together to ribbon stage.
Add half the cream to the hot chocolate and mix together with a whisk thoroughly. The mixture should have a shine. (If at this stage the mix has set too quickly the mix can be softened in the microwave). Gently fold in the rest of the cream with a balloon whisk to avoid separation.
Trim the rich chocolate cake. Spread one quarter with the prepared Passion Fruit Mousse Place a quarter of cake on top of the layer sponge Repeat with the remaining two quarters sandwiching together with the white chocolate vanilla mousse then allow to set in the fridge Cut into triangles and serve.

Recipe