Instructions

1. SPONGE CAKE

   • Pre-heat the oven to 200°C.
   • Whisk the eggs well with the powdered sugar and hazelnut flour.
   • Beat the egg whites with the table sugar until firm.
   • Combine the egg whites with the other egg mixture. Add the melted butter, flour, cocoa powder and a pinch of salt.
   • Spread the resulting mixture on a baking tray (rectangular, approximately 25x35cm) covered with parchment paper. The spread should be one centimeter thick.
   • Put the tray into the oven, and bake for about 10 minutes.
   • Remove from the oven and let cool.
   • Once completely cooled, cut 16 squares (approximately 5x5cm).

2. PIPPIN APPLE SAUCE

   • Heat the sugar in a non-stick pan and add diced apples and one seed scraped from inside the vanilla pod with a pinch of salt.
   • Cook over low heat, constantly stirring for 7-8 minutes, until the mixture loses its moisture.
   • Turn off the heat, transfer the fruit to a bowl and let cool.

3. SALTED CARAMEL CREAM

   • Soak the gelatin sheets in cold water. Once soaked and softened, remove and wring dry.
   • Caramelize the sugar with the water in a large pot.
   • Begin to heat the cream separately until warm but not boiling.
   • When the sugar and water has mixed thoroughly, simultaneously turn off the heat and add the warm cream – be careful as the rising liquid will overflow and burn rapidly. 
   • Continue to stir, adding the butter and then the gelatin. 
   • Remove from heat, let cool and add a pinch of fleur de sel. 
   • When the caramel has perfectly cooled, stir in the mascarpone.

4. ASSEMBLY AND DECORATION

   • Place a square of sponge cake into a 5cm-square cookie cutter, then add a layer of applesauce and cover with a second square of sponge cake. 
   • Remove the cookie cutter and decorate the cakes with the salted caramel cream.
   • Dust the chocolate bars with gold powder and place on top of the cake.
   • In the center add a bit of cream and sit a FERRERO ROCHER on top – it will add a sweet and crunchy flavour!