Sponge with pecan cream

Melt the Debic Cake Gold and add the Debic Cream

Beat the egg yolks with the sugar.

Beat the egg whites with the sugar.

Blend all the mixtures into the beaten egg whites, and add the sifted flour.

Spread onto a 40 x 60 cm baking sheet and bake at 160° C for 18 minutes.

Heat the 25 g Debic cream and the gelatine.

Add the praliné with the pecans.

Add the rest of the cream.

Emulsify and assemble the layers with a base of sponge with cream.

Mix all the ingredients and crumble on a baking sheet. Bake for 12 minutes at 160° C.

Remove from the oven and mix the warm crumble with the white chocolate.

Spread out to 2 mm thick.

Whipped ganache with vanilla and lime

Add the gelatine and pour through a sieve over the chopped chocolate.

Add the rest of the Debic Stand & Overrun (2) and put in a cool place.

Beat with a hand mixer as needed.

Dissolve the potato starch in cold water and heat it to 103° C.

Then add the sugar, Debic cream, glucose and powdered milk.

Add the gelatin, coating jelly, and oil.

Stir and leave to cool to 31° C before using.