Chocolate Christmas Cake

Melt Ariba Watacao and mix in the hazelnut paste.

Bring to a temperature of 32°C.

Whip the cream to three-quarters and gradually fold it into the previously prepared mixture.

Heat the pulp and juice to 50°C.

Mix the granulated sugar with the pectin while dry, then combine it with the mixture.

Bring to 105°C and pour into two rings with a diameter of 18 cm.

Whip the egg whites and granulated sugar.

Manually fold in the almond flour mixed with powdered sugar using a spatula.

Use a piping bag to form 18 cm diameter discs on baking paper.

Bake at 180°C for 8 minutes and store at -20°C.

Pour a layer of mousse into a 20 cm diameter ring previously chilled on a baking tray lined with a Silpat mat.

Place the apricot and lemon insert and pour a second layer of mousse.

Finish with a layer of almond sponge cake. Blast chill to -20°C.

Remove the cake from the ring and glaze with Mirall dark chocolate.

Decorate by drawing a gold powder circle on the cake and finish with chocolate leaves made using natural leaves, along with white chocolate spheres colored red.