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Beat the egg yolks with the sugar (1).

Beat the egg white with the sugar (2).

Fold the sifted flour together with the oil and milk into the batter.

Spread 800 g on a 60 x 40 cm baking tray.

Bake at 180°C for around 16 minutes.

Prepare an anglaise (84°C) with milk, Stand & Overrun, egg yolk, sugar and split vanilla pods.

Pour through a sieve and mix in the soaked gelatine mass.

Spread the crémeux in the circles directly onto the sponge cake and freeze.

Hydrate the gelatin powder with the water.

Heat the purée together with the syrup to 40°C and mix in the melted gelatine mass.

Spread the coulis on the frozen crémeux and freeze.

Prepare an anglaise (84°C) with purée, sugar and egg yolks.

Mix in the gelatine mass and allow to cool to 27°C.

Fold in the Stand & Overrun.

Prepare a classic crumble.

Let harden in the fridge and crumble on a baking tray.

Bake in circles of 16 cm diameter at 160°C for 20 minutes.

After cooling, spray with cocoa butter.

Hydrate the gelatine powder with water (1).

Prepare a syrup with water (2), sugar and glucose and boil to 104°C.

Pour the syrup onto the condensed milk, white chocolate and cocoa butter.

Mix in the gelatine mass, the water (3) and the neutral jelly.

Leave to cool for 24 hours.

Process at 32°C.