Put the old eggs in hot water till it gets cold

Whisk eggs with sugar vanilla till you get a white mixture, add flour and baking powder, bake it on 180 degrees

Whisk cold milk sugar and Chantilly powder till you get a fluffy light cream

Boil fresh cream, pour it on chocolate and stir, let it cool !

Boil juice and sugar till you get a syrup !

Start the montage, layer of genoise, drizzle some syrup, cover it with jam, Chantilly cream, second layer of genoise and so on till you finish the four layers

Cover it with ganach and decorate it with creams, chocolate and chopped almonds