Recipe Inspirations
| 150 g | Colatta Chocofond |
| 1 pcs | Egg |
| 125 g | Mid Protein Flour |
| 90 g | Egg White |
| 110 g | Granulated Sugar |
| 100 g | Almond Powder |
| 80 g | Haan Fiesta Icing Sugar |
| 25 g | Cashew |
| 100 g | Colatta Compound Milk |
| 3 pcs | Egg Yolks |
| 80 g | Haan Fiesta Icing Sugar |
| 400 g | Cream Cheese |
| 1 pcs | Lemon Juice |
| 40 g | Gelatine Mass |
| 300 g | Haan Whiptopp BD |
Preheat the oven to 150°C and prepare a 20 cm baking pan. Melt the chocolate fondant, add the egg, and stir until well combined.
Add the flour, stir until the mixture thickens slightly, then pour into the pan. Bake for 25 minutes, or until dry.
Beat the egg whites with the granulated sugar until they form a meringue or soft peaks. Add the almond powder and icing sugar and fold in until well combined.
Elongate the syringe with a 5 cm plain tube, sprinkle with chopped cashew nuts, bake at 150°C for 23 minutes.
Once cool, set some aside and dip them in compound milk. Crumble the rest into the cream cheese mixture.
In a bowl, beat the egg yolks and icing sugar using the sabayon method until slightly thickened, set aside.
Beat cream cheese and lemon juice until soft, add egg yolk mixture, stir until well combined.
Add the melted gelatin and stir well. Add Haan Whiptopp BD and stir well. Add the crunchy almonds to the mixture and stir again.
