Hazelnut cake: preheat the oven to 180°C. baking tray lay a baking paper or silicone Mat. To connect yolk, hazelnut paste, sugar (1) and carefully beat with a mixer. Separately, whip the protein with sugar (2) and alternately with the pre-sifted flour, to introduce a protein mixture in the first (hazelnut) ground. Mix gently with a spatula. At the end of a thin stream, add melted and cooled butter and mix again. Spread the dough in a thin layer on the baking sheet and bake for about 12 minutes. The resulting cake cool completely and cut a circle with a diameter of 18-20 cm.

Mousse with yellow plum and lemon: soak gelatine in cold water. In a bowl, mix mashed plums, lemon juice, zest, sugar, vanilla essence

Put on medium heat and heat, stirring occasionally, until the sugar dissolves. Remove from heat and add the squeezed out gelatine.

The resulting mass to cool, and then enter the whipped cream. Mix gently. Put in a silicone mold with a diameter of 18-20 cm, the surface smooth, cover with cling film and freeze.

The yellow plum compote: soak gelatine in cold water. In a saucepan, mix half yellow plums, sugar, spices and 1 tablespoon of water, put on fire. Bring to a boil, stirring constantly, and boil for 3 minutes.

Starch diluted in 1.5 tbsp of cold water and a thin stream pour in the plum mass, stirring constantly. Once the mixture thickens, immediately remove from heat, continuing to stir. Add the squeezed out gelatine. Stir, let cool slightly, then spread over the mousse of yellow plums with lemon. Cover with cling film, freeze.

Hazelnut mousse with crunchy crumbs: Crunchy crumb: cocoa butter and both types of chocolate melt in a water bath. Add the hazelnut paste and corn flakes. Mix thoroughly and spread on a small baking tray lined with baking paper or silicone Mat, separating the mass into small pieces. Put into the refrigerator until fully cured, then grind in a blender into fine crumbs.

English cream: soak gelatine in cold water. Yolk mix with sugar and a thin stream to mix in boil the milk with cream. While stirring boil the mixture until light thickens (85°C). Remove from heat and add the soaked and squeezed gelatine. Stir until it dissolves.

Add about 1/3 of the crispy crumbs, mix well.

The resulting cream to cool and enter whipped cream and finally the remaining crispy chips. Build: on the bottom of the silicone mold with a diameter of 20-22 cm and put in about 2/3 of the hazelnut mousse. Top - frozen mousse of yellow plum lemon + the juice from the remaining yellow plum and hazelnut mousse. The latter put the cake, lightly pushing him. Cover the form with cling film and freeze.

Milk with glucose of dowsey to the boil, pour onto the chopped chocolate. Mix well, add the swollen gelatin and pressed, punching blender. Cool down to 40-35%. Is the operating temperature of passage.

Frozen cake to remove from the mold, put on the grill and pour passagem

For decoration I also used biscuits to marzipan pasta "Tile" ingredients not fit, so I write here: baking tray lay a baking paper or silicone Mat. Preheat the oven to 140°C. Gelatin (85g) grated and mixed with protein (10g). Grind into a smooth paste. In the mixer bowl put the protein (14g). In a small container (for example, in an enamel mug), mix the sugar (40g) and water (12g), Put on fire and bring to boil. Continue to cook syrup over medium heat and when it reaches 108°C, start to whisk the egg whites. When the syrup reaches 114°C, remove from heat and a thin stream pour in sbivautsa proteins. Continue to beat until fluffy and soft meringue, and before cooling the mass to 50°C. Carefully enter the beaten egg whites into the marzipan paste and stir with a spatula until smooth

Put the dough in a pastry bag and isolate small circles with a diameter of 3-4 cm at a distance from each other. Put the cookies in the oven and bake for 20-25 minutes. Switch off the oven, open up the door and leave to cool cookies. Before serving the cake to decorate cookies.