TUSCAN SLICE ( ITALY)

INGREDIENT:

For the hazelnut dacquoise • 115 gm flour 45 • 340 gm hazelnut flour • 400 gm icing sugar • 20 gm egg white powder • 500 gm egg white • 200 gm sugar • 20 gm hazelnut whole For the orange compote • 475 gm orange • 30 gm butter • 30 gm light brown sugar • 100 gm sugar • 50 gm Trimoline

( inverted sugar) • 5 gm cornflour For the gianduja milk chocolate mousse • 250 gm hazelnut praline • 500 gm whipping cream • 250 gm heavy cream • 3.5 pcs gelatine leaves • 250 gm gianduja milk

chocolate quoise, whip the egg whites and sugar until stiff and fluffy. Fold all the dry ingredients into the egg white mixture. Spread on a baking tray. chop the hazelnut and sprinkle on top. Bake at 200 ˚ C for 12 mins.

For the orange compote, peel the orange. Combine all the ingredients and cook over low heat for an hour ( as that makes the bitterness of the orange rind subside while also making it tender).

Add the cornflour and remove from heat. Using a hand blender, blend well and leave to cool. After it has cooled down, you can use it to layer the cake

For the gianduja chocolate mousse, melt the chocolate and the praline paste. Whip the cream gradually. Soak the gelatine in ice water. When soft, melt in a microwave and pour it into the chocolate. Fold it then finally add in the whipped cream.

Layer on top of the cake and serve.