250 g Egg whites
210 g Sugar
175 g Egg yolk
110 g Flour
45 g Potato starch
15 g cacao powder (CP-776) Crunchy base
200 g Debic Cake Gold
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
800 g Debic Crème Suisse
120 g Lemon purée Finish
36 Chocolate decorations
20 g Yellow jelly
Beat the egg whites with the sugar. Gradually add the egg yolks.
Then fold in the flour, potato starch and cacao powder.
Spread the batter over 2 baking trays (60 cm x 40 cm).
Bake for 6 minutes at 250°C.
Melt the Debic Cake Gold and mix in the remaining ingredients.
Pour the mixture into oval-shaped silicone moulds and bake for 10 minutes at 180°C.
Peel the papaya and cut into cubes (1 cm x 1 cm).
Warm up the honey and fry the papaya cubes in it.
Add the lavender and the split vanilla pod.
Deglaze with papaya purée and simmer over a low heat for 5 minutes.
Leave to cool.
Whip the Debic Crème Suisse until light and airy.
Mix in the lemon purée and continue whipping.
Remove the crunchy bases from the silicone moulds.
Fill the oval-shaped savarin silicone moulds with the lemon bavarois and smooth over.
Cut out pieces of chocolate sponge which are 1 cm smaller than the silicone moulds.
Cover the lemon bavarois with the chocolate sponge pieces.
Put in the freezer.
Remove the lemon bavarois from the moulds.
Place on top of the crunchy base and fill the hole in the lemon bavarois cakes with the papaya compote.
Garnish with a chocolate decoration and some yellow jelly.