Sponge with pecan cream

Sponge cake with pecan cream, vanilla crumble, and whipped ganache with vanilla and lime

100YEARS Ambassador

Pascal Molines

Pastry chef


For 4 servings

Biscuit with cream

60 g Debic Cake Gold

270 g Debic Stand & Overrun

1 g salt

140 g egg yolks

70 g fine granulated sugar

75 g flour

180 g egg whites

65 g fine granulated sugar

Pecan cream

25 g Debic Stand & Overrun

7 g gelatine

190 g praliné with pecan nuts

90 g Debic Stand & Overrun

Firm vanilla crumble

30 g Debic Cake Gold

30 g brown sugar

30 g ground almonds

1/2 vanilla pod

30 g flour

30 g white chocolate

Whipped ganache with vanilla and lime

340 g Debic Stand & Overrun (1)

1 vanilla pod

Zest of 2 limes

42 g gelatine

160 g white chocolate 34%

350 g Debic Stand & Overrun

White glaze

15 g potato starch

90 g water

360 g fine granulated sugar

180 g Debic Stand & Overrun

135 g glucose syrup

65 g powdered milk

88 g gelatin

90 g clear coating jelly

55 g grape seed oil


Sponge with 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.

Pecan cream

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.

Firm vanilla crumble

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.

Heat the Debic Cream (1) whith the cut vanilla pod and the lime zest.

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.

White glaze

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.


Make the inner layer out of pecan cream and the sponge with cream.

Continue assembling in reverse by adding a layer of the lime ganache, followed by the firm crumble and ending with one more layer of sponge with cream.

Put in the freezer.

Finishing touch

Turn out of its mould, cover with the white glaze and decorate.

Recipe tags 100YEARS Ambassador