Cake base

Almond Cake Base: • eggs • sugar (80 grams) • cornstarch (10 grams) • almond flour (80 grams) • Strawberry Mousse: • gelatin • strawberries (350 grams) • powdered sugar (40 grams) • coconut cream (380 ml)

yogurt cake as a base • store-bought peach-mango jam • egg yolks • sugar (about 45 grams) • cornstarch (about 15 grams) • milk (about 150 grams) • gelatin • heavy whipping cream (about 200 ml) • banana • kiwis • Red currants and raspberries

For the mango-passion fruit insert: • mango-passion fruit purée (about 300 grams) • gelatin or 1/2 teaspoon NH pectin • diced mango (about 50 grams) • For the chocolate mousse: • plus 1 tablespoon whole milk (about 90 grams) • plus 1 tablespoon heavy cream (about 90 grams) • egg yolks • dark chocolate (about 190 grams) • gelatin • water (about 35 grams) • sugar (about 100 grams) •

eggs • flour (about 150 grams) • baking powder • oil (about 100 ml) • milk (about 125 ml) • pepper • shredded Gruyère cheese (about 100 grams) • chorizo (about 100 grams) • or 1 sliced bell pepper (about 100 grams)

butter (about 45 grams) • speculoos cookies (about 125 grams) • heavy cream (about 380 ml) • cream cheese (about 300 grams) • mascarpone (about 250 grams) • powdered sugar (about 80 grams) • vanilla extract • heavy cream (about 100 ml) • powdered sugar (about 80 grams) • powdered sugar • vanilla extract • Speculoos spread