Praline cake

For the biscuit
200g powdered almonds
75g brown sugar
75g caster sugar
200g butter
280g egg whites
90g flour
1 pinch of salt
Vanilla

Make a hazelnut butter. Melt the butter gently in a saucepan until it takes on a nice colour. Set aside. In a bowl, mix the almond powder, sugars, flour, salt and vanilla. Add the egg whites and mix again. Add the cooled butter, mix and pour into your tin. Bake at 170°C for about 30 minutes. Cut the biscuit to the size of your tin.

For the praline cream
2 sheets of gelatine (4g)
180g of liquid cream
3 yolks
25g powdered sugar
75g praline
35g dark chocolate

Mix the melted chocolate and the praline and set aside. Heat the cream. In a bowl, mix the yolks and sugar. Pour the yellow cream on top and cook the mixture until it reaches 82ºC. Turn off the heat, add the gelatine. Pour the cream over the chocolate and praline mixture and mix. Pour the cream into your mould, having first placed the financial biscuit at the bottom.

For the praline mousse
175 g praline
85g of cream
3 sheets of gelatine (2g each)
130g of cream

Heat the 85g of cream. Add the gelatine off the heat. Pour over the praline. Mix. Add the 130g of whipped cream in 2 or 3 times. Pour the mousse over the cream and place in the freezer.

Streusel
100g butter
100g praline powder
80g brown sugar
80g flour

Mix all the ingredients together. Place in a cool place. Crumble the streusel onto a silicone mat or baking paper. Bake for about 15 minutes at 170ºC