Summary

Ingredients

For the biscuit:

• 160 g e yolks
• 110 g suar
• 105 g flour
• 125 g hazelnut semolina
• 70 g butter
• 190 g protein
• 70 grams sugar

For the mousse:

• 125 g milk
• 125 g cream
• 50 g e yolks
• 25 g suar
• 600 g chocolate, blonde
• 3 sheets gelatin
• 450 g cream, whipped until stiff

For the plum ragout:

• 400 g plums
• 100 g suar
• 100 g plum puree
• 1 pinch cinnamon
• 0.5 teaspoon ½ pectin
• 0.5 teaspoon ½ sugar
• 1 lemon (s), juice it

For the ganache:

• 115 g cream
• 25 g lucose
• 100 g chocolate, dark
• 1 tablespoon hazelnut praline
• 250 g cream

For the hazelnut crumble:

• 100 g hazelnut semolina
• 100 g suar, brown
• 100 g butter
• 100 grams flour

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Instructions

1. Mix the flour and hazelnut semolina well together. For the biscuit, beat the egg yolks with 110 g sugar. Melt the butter and set aside. Beat egg whites with 70 g sugar.
2. Now pull the beaten egg yolk and ¼ of the beaten egg white into the flour and hazelnut semolina mixture and then fold in the remaining egg white. Finally add the melted butter. Spread the mixture on a baking sheet with baking paper and bake in the oven at 190 ° C for about 10 minutes
3. For the blonde chocolate mousse, mix the egg yolks and sugar. Bring the milk and cream to the boil, pour onto the egg yolk mixture and stir. Soak the gelatine briefly in cold water, add and dissolve. Melt the chocolate in a plastic container in the microwave and also add to the mixture. Mix thoroughly with a hand blender and then stir cold over a water bath. Fold in the whipped cream, spread the mixture onto the sponge cake and cool.
4. For the plum ragout, simmer the sugar with a dash of water until it caramelizes. In the meantime, wash and core the plums and cut into small cubes. Deglaze the caramel with the plum puree and add the cinnamon, cook briefly, then add the plums and cook until soft. Mix and stir in sugar and pectin, boil for 1 minute and then remove from heat. Stir in the lemon juice, transfer and cool.
5. For the whipped ganache with hazelnut, briefly bring 115 g of cream with the glucose to the boil, then melt the chocolate, add to the warm cream and mix with a hand blender. Add the hazelnut praline and finally stir in the 250 g liquid cold cream. Cool and whip like cream before serving and pour into a piping bag.
6. For the hazelnut crumble, mix all the ingredients in a crumble, then place on a tray and bake for 14 minutes at 160 ° C.
7. Serving: Cut the sponge cake into rectangles and place on the plates. Next to it, drape some of the plum ragout and decorate the biscuit slices with a few dots of the whipped ganache. Finally put on some crumble.