Individual cake vanilla, apricot & hazelnut

Hazelnut sponge cake

Ingredients Preparation
  • 142g
    creamed butter
  • 47g
    sunflower oil
  • 140g
  • 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
  • 180g
  • 180g
    egg yolks
  • 390g
    frothy cream
  • 370g
  • 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
  • 3g
  • 97g
  • 125g
    chilled liquid cream
  • 1As needed
    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
  • Boil the purées, the sugar and the gelatin leaves.
  • Mix the juice with the diced apricot.
  • Mix and keep aside for 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.

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