Almond shortcrust (frangipane)

Whip the soft butter with the sugars. 
Add the eggs a little at a time and the almond powder. 
Add the flour and liquid butter. When the mixture is ready, add the TuttaFrutta Tropical Cesarin.
Roll the dough, dress the molds and bake at 160 ° C.

Almond brittle

Mix the white chocolate melted with the almond paste. Add the biscuit crumble pailletè feulletine and spread the mix on the 
shortbread pastry.

Exotic whipped ganache

Heat the mandarin juice to 45 ° C. Pour over the melted chocolate and add the fresh cream. Leave to rest overnight in the fridge and whip the following day.

Almond mousse

Heat the milk and dissolve the rehydrated gelatin inside. Pour it over the melted chocolate, salt and almond paste and emulsify to make 
a ganache. Add the vanilla. Finally, lighten up with the half-whipped cream.

Assembly

Fill up half mold with the almond mousse. Spread a layer of Profumi d’Italia Mandarin Ciaculli Cesarin in the centre leaving 
an inch from the edge. Cool it down in the shock freezer. Insert the almond shortcrust spead with the almond brittle and fill up the mold till 
the top with the exotic whipped ganache. Glaze the cake with TopGel Mirror Neutral Cesarin and spray the top for a velvet effect with orange and yellow colour. 
Decorate with pieces of TuttaFrutta Tropical Cesarin and white chocolate plates.