Vanilla, Apricot & Hazelnut Mini Cake

Recipe

Hazelnut sponge cake

ingredients	preparation
142g creamed butter 47g sunflower oil 140g Sugar 190g egg yolks 300g partly toasted hazelnuts 80g weak flour 270g egg whites 120g brown sugar	Whisk the sugar with the egg yolks followed by the fats. Whisk the egg whites with the brown sugar. Mix everything together and add the dry ingredients. Spread out. Bake at 170ºC for 30 minutes (in a 60x40 cm tin).

Mousse chocolate milk vanilla

ingredients	preparation
270g milk 180g cream 180g egg yolks 390g frothy cream 370g CHM-O93JADE 90g gelatin mass	Make the crème anglaise with the cream, milk, egg yolks and gelatin leaves at 85ºC. Emulsify with the chocolate. At 24ºC add the frothy cream and pour out.

Creamy vanilla

ingredients	preparation
63g milk 3g gelatin 97g CHW-P1226ISTA 125g chilled liquid cream 1 Bourbon vanilla pod 3g lime peel	Flavour the milk with the vanilla and the zest for 24 hours. Boil and strain over the white chocolate. Emulsify and gradually add the cold milk to the food mixer. Leave in the refrigerator for 24 hours and pour out.

Apricot passion compote

ingredients	preparation
140g passion fruit purée 340g apricot puree 40g invert sugar 14g gelatin leaves 280g diced apricot 80g lemon juice 1,6g lime zest 20g Sugar	Boil the purées, the sugar and the gelatin leaves. Mix the juice with the diced apricot. Mix and keep aside for assembly.

Assembly

Take a Mona Lisa dome (CHD-CM-21428E0-999), add a little vanilla cream to the bottom and then stick on a sponge disc.
Finish closing with apricot compote and freeze.
Place the milk chocolate mousse into a 5 cm diameter hemisphere mould, freeze and apply a black glaze coating.