Cake mass

• 375 g Vanoise Gold conpound choclate
• 225g delicious margarine
• 300 g Eggs
• 300 g Sugar Vanoise invert sugar
•    225g Flour
• 150 g Pecan nuts

Melt the VANOISE conpound choclate with the Délicieuse margarine.

Whisk the eggs, sugar and VANOISE INVERT SUGAR for about 3 min at high speed.

Gently mix together then add the sifted flour then the pecans.

Garnish

• 600 g of almond paste
• 600 g of forage

Assembly and Finishing

Convenient about 250 g of cake mix / Flexipan, place 100 g of 50% almond paste, convenient 100 g of Cherry Fruffi.

Cover with 250 g of cake mass.

Bake in a ventilated oven with the key open for 25 minutes.

After cooling, cover with the neutral mirror (to bring back) then paste praligrains (to bring back) and sprinkle with codineige.