Ricarda 20.25

Blend almonds, pistachios, lemon peel, whole egg, granulated sugar, butter, butter lard and chocolate.

Add wheat flour, baking powder and cocoa powder.

But it into mould and bake it at 160°C for 40 minutes.

Mix all dry ingredients.

Boil up puree with dry ingredients.

Boil up sugar with the water and add juice.

Boil cream with forest honey and Earl Grey Tea.

Strain mixture and pour it over chocolate, butter and brandy.

Mix it well.

Melt chocolate and mix it with remaining ingredients.

Roll it out between two chocolate sheets and cut it.

Melt chocolate and cocoa butter.

Add remaining ingredients and mix it well.

Fill chocolate biscuit with coulis, ganache and crunch.

Dip it into syrup and glaze it with coulis.

Freeze it for 1 hour.

Glaze cake with chocolate coating and decorate it.