Sponge cake cubes
Mix all ingredients with a beater slowly in 1 minute and scrape down the edges. Continue mixing for 5 minutes on medium
speed. Fill 2000 g in a 40x30 cm capsule. Bake at
140°C for about 60 minutes.
Mix water and Actiwhite and let swell for over 15 minutes. Mix the liquid with the sugar and heat to 45°C or until the sugar particles have dissolved. Whisk until it’s cold and then pipe tops that
are 2 cm i diameter. Let dry in 100°C. Dip the meringues in Non Temp Blond.
Season some water with salt and moisten the chopped hazelnuts, then roast in the oven. Place the dipped meringues in the bottom of a
jar. Divide the soft cake into edible cubes. Pipe in 20 g Dark Truffle and sprinkle some salt-roasted hazelnuts. Finish with a drizzle of whipped cream flavoured with Vanilla flavour.