250 g egg whites 210 g sugar 175 g egg yolks 110 g flour 45 g potato starch 15 g cocoa powder (CP-776)
Crunchy base
200 g Debic Cake Butter 200 g sugar 240 g finely chopped pistachios 170 g finely chopped hazelnuts
Papaya compote
575 g fresh papaya 100 g honey 2 g lavender 1 vanilla pod 187 g papaya purée
Lemon bavarois
600 g Debic Stand & Overrun 200 g pastry cream 12 g gelatine 70 g water 120 g lemon purée
Finishing
36 chocolate decorations 20 g yellow jelly
Preparation
Chocolate sponge cake
Beat the egg whites with the sugar. Gradually add the egg yolks. Then add the flour, potato starch and cocoa powder. Spread out the dough on 2 baking sheets (60 cm x 40 cm). Bake in the oven for 6 minutes at 250 °C.
Crunchy base
Melt the Cake Gold and mix in the rest of the ingredients. Pour the mixture into oval silicone moulds and bake for 10 minutes at 180 °C.
Papaya compote
Peel the papaya and cut into cubes (1 cm x 1 cm). Heat the honey and fry the papaya cubes in it. Add the lavender and split vanilla pod. Deglaze with the papaya purée and simmer over a low heat for 5 minutes. Leave to cool.
Lemon bavarois
Dissolve the gelatine powder in the water. Whip the cream. Heat a third of the lemon purée, then add the gelatine to the mixture. Add to the pastry cream and mix well. Stir in the semi-whipped cream. The preparation is ready to use.
Assembly
Turn out the crunchy bases. Fill the oval silicone ring moulds with the lemon bavarois and smooth. Cut the pieces of chocolate sponge so that they are 1 cm smaller than the size of the moulds. Cover the lemon bavarois with the pieces of chocolate sponge. Place in the freezer. Turn out the lemon bavarois. Place on the crispy base and fill the cavity in the lemon bavarois with the papaya compote. Garnish with a chocolate decoration and some yellow jelly.
