Beat the yolks with sugar (100 g) white.

Mix the persimmon puree with the mayonnaise. Add 1 tbsp oil. To enter into the yolks, continuing to whisk until smooth.

Used mayonnaise brand Mahe

Mix, sift 150g flour with 1.5 tsp baking powder. Beat the whites with 50 g sugar until peaks. 3 admission to add it to the yolk mass of the flour and the whites, each time stirring method of folding.

Form number 22 to lay baking paper. Gently spread the batter into the pan and put in pre heated oven. Bake the cake at 180 g to clean the torch. After 25 minutes of baking, cover the top cake baking paper.

The finished cake to turn on a grid, remove paper, allow to cool and "rest" for 8-12 hours.

After the time to cut into 3 layers. Here is a handsome caramel we did.

For the cream: Mix in a saucepan 100 g of eggs with puree of sea buckthorn (if you are not friends with the sea buckthorn, replace it with a puree of your favorite berries). Add 135 g of sugar and 30 g of starch. Beat well with a whisk to avoid lumps. On slow fire to bring the weight up to 82-83 g, stirring constantly. To let the cream to cool, covered tightly with cling film.

Whisk 165g butter at room temperature to splendor. Add cream with sea buckthorn. Beat until smooth.

For impregnation of cakes you can use any syrup. I infused organic coffee with cognac.

Alternating soaked the cakes put the cream. (3 layer not covered with cream, he applied the ganache) to Remove in the cold for an hour.

For ganache:Cream-100 g bring to a boil, add the chopped chocolate. Mix well the ground. Allow to cool. To put on the first cake layer. Remove in the cold for an hour. Hot knife to smooth the cake surface, apply 2 layer of ganache, remove in the cold for an hour. After a time a hot knife to level the cake.

The ornament is made from persimmon. Solid persimmon with a mandolin to slice antikami

Dry in the oven at 180 deg. 20 minutes

Gather the petals, forming a flower. I did so (sorry for the pictures, did last night)

A final touch is the decoration of the cake. I had a piece of orange chocolate, melt it in the micro, put with a brush on the frozen ganache. Established flower, decorated with caramel beads. My additions: the cake was a joy to you, divide it by cooking for 2 days. In the evening prepare the sponge cake, cool, wrap in plastic wrap. Put in the refrigerator. Prepare the ganache, cover tightly with foil, remove in the cold. Make a decoration for the cake. In the morning you will make the cream, soak the cakes put the cream on the cakes and level the cake with ganache. The cream is enough for 3 layers and sides. If you do not want to mess with the ganache, just sprinkle Boca almond flakes. Recipe copyright