Vanilla Genoa bread


  1. In a mixing bowl, mix the almond paste and sugar with a paddle attachment.
  2. Add 1/3 of the eggs and let the mixture rest.
  3. After the mixture is completely combined, remove the paddle attachment and replace it with the whisk attachment.
  4. Now, add 2/3 of the eggs and beat the mixture on medium speed until its texture becomes soft and forms a ribbon (about 15 to 20 minutes).
  5. Using a spatula, fold in the previously sifted flour, followed by the melted butter that has been left to cool down.
  6. Spread the mixture immediately onto a baking mat with a frame and bake for 12 to 15 minutes at 175°C, with ventilation at 3 and damper closed.
  7. After removing it from the oven, let it cool at room temperature without taking it out of the frame before putting it in the freezer.


Vanilla cremeux


  1. In a saucepan, heat the milk, cream and vanilla pods.
  2. Bring to a boil and let it infuse for 30 minutes with the saucepan covered.
  3. In a mixing bowl, whisk the egg yolks and the caster sugar with the vanilla extract until the mixture becomes pale.
  4. Heat the infusion slightly, and then add the pale mixture.
  5. Bake at 85°C. After baking, and once the heat is turned off, add the gelatin.
  6. Mix everything well. Pour over the Genoa bread immediately.
  7. Place in the freezer until it sets completely (approx. 4h at -25°c).
  8. After the vanilla filling has set, remove it from the frame and cut the fillings at a diameter smaller than the mould.


Hazelnut and almond shortbread biscuit


  1. In a mixing bowl, mix the softened butter with sugar and salt with a paddle attachment.
  2. Add the ground almonds and ground hazelnuts.
  3. Add the flour, but do not over mix so as to retain the crumbliness.
  4. Take small pieces of the dough, place them between two sheets of baking paper and immediately flatten them to 3mm.
  5. Cut out circles using a pastry cutter with a 7cm diameter, and place everything in the freezer for approx. 1 hour.
  6. After it is cooled, arrange the circles on a baking mat and cover with another baking mat.
  7. Bake at 170°C for 12 to 15 minutes, ventilation at 3 and damper open.


Ivory almond sponge cake


  1. Mix the ground almonds, flour, sugar and titanium dioxide.
  2. Add the eggs to the dry mixture.
  3. Work this mixture like a biscuit, and add the oil once it is well-aerated.
  4. Fill the siphon and gas with 2 or 3 cartridges, depending on the desired texture.
  5. Fill the cups until they are half full and bake in a microwave for 60 seconds at 800W.
  6. Turn over and let cool before removing from the mould.
  7. After the sponge cake cools down, tear it into pieces of random sizes and shapes.


Blanc de blanc velvet


  1. Melt the cocoa butter.
  2. Pour over the white chocolate.
  3. Add the titanium dioxide, mix it, and strain at the time of each use.
  4. Store in an incubator at 40°C for finishing.


Assembly and finishing


  1. Whip the vanilla ganache until its texture becomes soft and airy.
  2. Fill half the mould with it.
  3. Place the filling cut out earlier exactly in the centre.
  4. Cover with the whipped vanilla ganache, perfectly smoothen the bottom of the cake and deep-freeze for approx. 4h at -25°C.
  5. After the cake is frozen, decorate with the whipped vanilla ganache on top.
  6. Freeze again for 30 minutes.
  7. After it is very cold, spray it using the spray gun.
  8. Decorate with white chocolate circles and crumbled sponge cake.