Citrus joconde: (total 715g)

190g eggs

105g icing sugar

40g flour

145g ground almonds

Zest of 1 orange

Zest of 1 lemon

30g melted butter

125g egg whites

80g sugar

Whisk together the eggs, icing sugar, flour, ground almonds and citrus zests. Add the hot butter followed by the egg whites that have been stiffly beaten with the sugar. Spread onto a baking sheet and bake at 220°C in a hearth oven for 15 minutes.

Ginger milk chocolate mousse: (total 1,600g)

190g egg yolks

90g sugar

70g water

25g fresh ginger

Zest of 1 lime

350g 38% milk couverture

15g gelatine

30g Grand Marnier extract

900g whipped cream

Make a bombe batter with the yolks, sugar, water, grated ginger and the lime zest. Add the melted milk couverture followed by the gelatine which has been softened in the Grand Marnier extract. Combine with the whipped cream.

Fruit compote: (total 2,138g)

750g pear cider

300g sugar

3g powdered lemon verbena

50g lemon juice

Zest of 2 oranges

Zest of 1 lemon

2 vanilla beans

300g apples (Royal Gala)

250g pears

400g pineapple

700g cooking liquid

30g potato starch

40g Grand Marnier extract

15g gelatine

Bring the pear cider, sugar, powdered lemon verbena, lemon juice, zests, and vanilla beans to the boil. Add the diced fruit and bring back to the boil. Let stand overnight. The next day, weigh out 700g of the cooking liquid. Dissolve the starch in some of this syrup. Heat the rest of the syrup and add the starch mixture to it. Bring back to the boil and add the Grand Marnier extract and the gelatine. Add the fruit.

Streusel: (total 604g)

150g flour

150g ground almonds

150g brown sugar

150 butter

2g salt

2g baking powder

Make a crumble with all the ingredients. Bake at 160°C in a ventilated oven for 15 minutes.

Crunch: (total 615g)

75g gold flakes

35g 33% milk couverture

225g streusel

15g chopped candied ginger

75g candied orange peel

Melt the couverture and combine with the remaining ingredients.

Decoration:

600g 66% dark couverture

400g cocoa butter

Melt ingredients and stir together. Work through a fine sieve.

Assembly: Pour 300g of fruit compote into a 16cm diameter ring and place the citrus joconde cut to 16cm in diameter over the top. Freeze. Pour the ginger milk chocolate mousse into an 18cm diameter x 4cm high ring. Place the frozen compote and citrus joconde over the top and cover with the remaining mousse (400g in total). Cover with the crunch, shaped into a 16cm diameter (160g) disk and freeze. Unmould the cake, spray and decorate. n