HAZELNUT CASTELLA CAKE
- Mix all ingredients except oil for 7 minutes at high speed. Add oil to the batter for 1 minute at low speed. Use a 7mm scraper to spread the batter evenly on the 40cm x 60cm tray.
FRUIT FILLING
- Spread Topfil Smooth Passion fruit evenly on the Castella cake. Cut 3cm wide 18cm long strips and roll it.
HAZELNUT MOUSSE
Soak gelatin in the water to make the mass. Mix egg yolk and sugar and heat milk to boil then pour into the egg yolk mixture and pour it back into the pan with the warm milk. Cook and stir it until it reaches 85C. Add gelatin mass and PatisFrance Hazelnut Praline. Whop cream to very soft peak and fold the whipped cream into the hazelnut anglaise.
DECORATION - Melt and mix all ingredients to 35C-40C
