Neutral glaze: 250 g water, 10 g of pectin, 265 g of fine sugar, 20 g of glucose syrup Heat in a small saucepan, combine water with 200g of sugar until 60C. Mix the pectin with 65 g of sugar and add warm water. Mix everything well. Bring to a boil. In a saucepan, add the glucose, stir again boil. Remove from heat and let cool. Neutral glaze, you can put it in the refrigerator and store for a few days. Before using, slightly warm (up to 35C). You can buy ready-made frosting.

Work with vanilla pods: 3 pods of vanilla. Preheat the oven to 200град. C. with parchment paper a baking sheet fold vanilla pods. Dry them in the oven for about 30 minutes. They must be completely dry and become brittle. Allow the pods to cool, then grinding them in a coffee grinder into a powder. Fold in a small container (jar or small container) and seal lid.

Almond paste: 100 g peeled almonds. Dry in the oven peeled almonds for 10 minutes. It should become slightly Golden. The grinding it in a coffee grinder to a paste. Fold in a small container and set aside. The almond paste is ready you can buy in the store.

Walnut praline: 50g of nuts (almonds or hazelnuts), peel, then saute lightly in a pan without oil. Parchment paper lightly grease with butter and lay on her nuts. 40g sugar melt and bring to a caramel colour and immediately pour all the nuts. Allow the nuts in the caramel to cool completely, and then pitch in a coffee grinder. The finished praline is also sold in the store.

Vanilla creme brulee: 3 egg yolks 50 g brown sugar, 250 g fat cream 33-35%, 1 vanilla pod, 1 tsp vanilla extract Preheat oven to 160C. In a small bowl mash the yolks with brown sugar, not whisking the mixture, they need only to connect. In a small saucepan with a thick bottom pour in the cream and add the vanilla seeds, add the vanilla extract. Bring the cream almost to a boil. Remove from heat and pour in a little more than half the egg mixture, while continuously stirring with a whisk. Then add the remaining yolks. Mix thoroughly until smooth.

Prepare a heatproof dish, I have 20*30cm. Pour the cream into shape. Place the mold with the cream in the oven and bake for about 10 minutes. Then increase the temperature to 200C and bake until Golden brown, about 5-10 minutes. Allow to cool completely. Then grind it through a fine sieve. Fold the resulting puree in a bowl, wrap tightly with cling film (this will prevent drying, chapping, and the formation of the crust). Store in the refrigerator until ready to use.

Vanilla clear gel: 250g water 38гр powdered sugar, 1.5 g agar-agar 1 vanilla pod, seeds only Prepare the shape, size 18x18 cm Place in fridge to cool. For convenience, make a form with a layer of cling film. In a small saucepan, add sugar powder, a powder of agar-agar, water, and vanilla seeds. Leave aside for 30 minutes (this is necessary for the swelling of agar-agar). Then bring the mixture to a boil. Stirring occasionally, cook for 2 minutes on low heat. It should be transparent, only interspersed with seeds of vanilla. Pour the liquid into prepared pan. And put in the refrigerator until firm.

Crumble with brown sugar: 50 g softened butter, no salt, 50 g wheat flour 50 g brown sugar 50 g ground almonds 1/4 vanilla bean, seeds only Preheat oven to 160C. Fingers, grind all ingredients until crumbs. Put a thin layer on a baking tray lined with parchment paper. Bake in preheated oven 10 minutes, or until Golden brown. Allow to cool completely.

Prepare 3 sheets of baking paper, which will draw a square of side 18cm.

Cake "Vanilla macaroon": 53 g egg whites 50 g powdered sugar, 150 g of a mixture (50 g flour, 50 g ground almonds 50 g icing sugar), 1/2 vanilla bean, seeds only Preheat oven to 160C. Cover a baking sheet with parchment paper. Sift a mixture of almond flour and powdered sugar. Add the vanilla seeds. Whip the egg whites on high speed until soft peak forms. Then, continuing to whisk until stiff, glossy peaks, gradually add powdered sugar. Carefully, using the spatula, mix the dry mixture with the protein. You can get the dough folded into a pastry bag with a flat round nozzle 5 mm in diameter, and perimeter to isolate the square. Bake in preheated oven 10 minutes, until light Golden brown. Transfer the finished cake on the kitchen rack and allow to cool completely. Then turn it over and remove the paper.

Biscuit "Decoys": 60 g egg whites, 40g icing sugar, sifted (1), 65 g ground almonds 40 g icing sugar, sifted (2), 1 vanilla pod, seeds only, 1/2 tsp vanilla extract, 3 g sugar powder (3) Preheat the oven to 180C. Cover a baking sheet with parchment paper. The whites on high speed until soft peak forms. Then, continuing to whisk until stiff, glossy peaks, gradually add powdered sugar (1). In a separate bowl, mix the almond flour, powdered sugar (2), the vanilla extract and the seeds. Carefully connect the two resulting mixture, stirring with a silicone spatula from the bottom up. Further, in the same way as in the previous option, you may received the folded dough in a pastry bag with a flat round nozzle 5 mm in diameter, and perimeter to isolate the square. Distributed the dough sprinkle the remaining 3 g of powdered sugar. Bake in a well preheated oven 10-12 minutes, or until a nice Golden hue. Remove the finished cake from the oven, transfer with parchment paper to cooking rack and allow it to cool completely.

If you have no rice flour, just grind rice in a coffee grinder.

Vanilla "Chiffon cake": 17.5 g of wheat flour, fried and chopped 1 vanilla pod, 21 g of egg yolk, 5 grams of brown sugar, 17.5 g of water, 15 g of canola oil (or any vegetable), 45 g of egg whites, 22.5 g sugar, 2.5 g of rice flour Preheat the oven to 180C. Cover a baking sheet with parchment paper. Mix in a bowl the flour, vanilla powder (from the roasted pods), egg yolks, sugar, water and butter. Whip the egg whites on high speed until soft peak forms. Then, continuing to whisk until stiff, glossy peaks, gradually add the powdered sugar and rice flour. Gently combine both mixtures, stirring with a silicone spatula from the bottom up and rotating bowl counterclockwise. Fold the resulting dough is folded into a pastry bag with a flat round nozzle 5 mm in diameter, and put on the perimeter of the square. Or put all the batter directly into the center of the drawn template and gently spread with a spatula. Bake in preheated oven for 15 minutes or until a beautiful Golden hue. Remove the finished cake from the oven, transfer with parchment paper to cooking rack and allow it to cool completely.

Vanilla almond crunch: 45 g milk chocolate 90 g ground hazelnut praline (50 g of walnuts, 40 grams of sugar) 90 g almond paste, 17 g of salt, not butter, 45 g brown sugar 45 g paillete feuilletine ( made from broken wafers or crepeau) or crispy flakes of wheat, 17 g toasted and coarsely chopped almonds, roasted and chopped 2 vanilla pods, 2 grams of sea salt, 1/4 vanilla pod, seeds only Melt the chocolate in a water bath or in a microwave oven. Add to it praline and almond paste. The butter melt in the pan and cook until brown and nutty smell. Coarsely milled almonds fry. In a large bowl mix the pre-cooked crumble 45g, dry crunchy flakes, roasted almonds, chilled butter, powder and vanilla seeds, brown sugar, a pinch of salt. Then mix the resulting chips with the chocolate mass. Vanilla crunch immediately spread on the sponge cake "decoys" and put into the refrigerator.

Vanilla syrup: 125 g sugar, 250 g of water, 1/2 vanilla pod, seeds only, 1 tsp of vanilla extract to make vanilla syrup, bring all ingredients to a boil and then let cool.

Vanilla ganache: 300 g white chocolate 185 g whipped cream 33-35%, 2 tsp vanilla extract, 1/2 vanilla pod, seeds only, 95 g of softened, salted not butter bring to boil the cream, vanilla seeds and vanilla extract over medium heat. Fold into the other bowl of chocolate. Pour the hot cream over the chocolate and leave to stand for 2 minutes. Stir until uniform, smooth texture. Cool to 50 degrees. Stir in the butter using a blender until a homogeneous, smooth texture. Cool.

Vanilla cream "Chantilly": 4 g of gelatin 590 g whipping cream 33%-35%, 1 vanilla pod, seeds only, 175 g sugar, 24 g of cold water Cut the gelatine leaves into small squares, place in a bowl with cold water and leave to swell. Place cream, vanilla seeds and sugar in a saucepan and put on medium heat. Cook over moderate heat until boiling. Remove the pan from the heat and allow to cool to a temperature of 70-80 C. Then add to cream gelatin and stir until it dissolves. Place in a container, cool to room temperature, then cover and refrigerate overnight. A small digression. Cream, I had to do twice because the first time it froze... the second time I added 10g of gelatin and it worked perfectly!

Vanilla glaze: 9.5 g sheet of gelatin, 60 g of cold water 40 g of glucose syrup, 35 g of water, 250 g sugar, 400 g fat cream 33-35% 150 g neutral glaze 1 vanilla pod, 8 g of titanium dioxide Soak the gelatin in cold water and allow it to swell. In a small saucepan fold water, glucose syrup, icing sugar and heat to 165С. The syrup should not change the color for the caramel, it needs to be transparent. In another pan heat the cream with the vanilla seeds, without boiling. Carefully enter the hot cream into the sugar syrup. Be very careful - everything will be much steam and will also be a lot of hot steam! Allow the glaze to cool to 70C. Then dissolve it in the swollen gelatin. Then add neutral glaze and titanium dioxide powder. Whisk with a blender or food processor at high speeds. Allow the glaze to cool to room temperature.

Decoration — chocolate plate: 500 g white chocolate 10 g of titanium dioxide, dry silver food dye (Candurin) Melt 500 grams of chocolate in a water bath. Stir the chocolate and titanium dioxide in a plastic bowl with a blender until smooth and until the chocolate becomes completely white. 350g is plate 150g to flower. A sheet of parchment paper, place on a large cutting Board. Draw a stencil. You should now have a table where each cell is the future of chocolate with the parties: one equal to the height of the cake; the second is based 4 on one side of the cake. The size of the tiles depends on the size of the cake. Spread chocolate on a sheet of paper, smooth. Remove to the fridge for 20-25 minutes. Chocolate needs a little grip, but the surface still needs to remain elastic. Sharp and thin knife cut the surface of the chocolate tiles. Without removing from the paper, get it all in the fridge for 1 hour until fully cured. Then remove and break into squares. Prepare a silver dye. With a brush apply it to one of the surfaces of your tiles.

Decoration — chocolate flower: and again I apologize master, but to make a chocolate flower with the two young children I was not under force. Something happened, but not quite. And business was so: on a narrow strip of parchment, apply exactly chocolate. Remove for 20 minutes in the fridge, and then divide, like tile, but on triangles. Again remove all cold. Chocolate should have a very good freeze. On a small flat surface then place a sheet of parchment paper. On it is a small ring cakes. Or you can make a ring of the desired diameter out of cardboard, sealing the edges. The height should be no more than 3-4 cm In the center put a bit of chocolate. Then remove the chocolate. Well frozen petals will be easy to move away from the paper. But they are extremely fast, almost instantly melt in his arms, so work with them quickly. In a circle, place the chocolate petals. The first layer. And immediately put in the refrigerator until firm. Prefer to work, pulling one petal out of the freezer, put in layers, bonding each new layer with melted chocolate and immediately put into the refrigerator.

Assembly. Part 1. Place the 18 cm square cake on a baking tray covered with baking paper, I covered with cling film. Place Vanilla decoys covered Vanilla almond crunch, inside of the form. Apply a 1cm layer of vanilla ganache, smooth. Place in the fridge until firm. Put vanilla chiffon cake over the ganache and gently press it down. With the help of culinary brush saturate it with vanilla syrup, I used 2/3 of the syrup, I thought that's enough. Apply evenly Vanilla creme brulee on top of cake and smooth. Place Vanilla macaroons on top of the brulee, gently pressed. On top place a layer of Vanilla transparent gel.

Assembly. Part2. Further Zumbo recommends to do so: place a 20 cm square cake on a baking tray covered with baking paper. Vanilla Chantilly cream beat on medium speed until soft peaks form. Using a pastry bag with a nozzle 11 mm in diameter, to squeeze out the layer thickness of 1cm in form. The sides of the form to lay the acetate tape. Using a pallet knife, spread Chantilly on parties shape about 1 cm thick. Pull the cake out of the fridge. To release from the mold using hot water and a rag, scrubbing the sides of the form. Carefully place the cake in the form, smeared Chantilly with a layer of jelly at the bottom. Gently push the cake down. To fill the void with Chantilly cream on the side. The cake surface should be smooth. Place the cake in the fridge for 3-4 hours to harden. Heat vanilla frosting in the microwave on medium power for about 15 sec, stir well and test the temperature. Repeat the process until the frosting will not 30-35 C. Yes, forgive me master, but I decided to ease you through this process. Extend the sides of the form to the size of 20*20. Sides lay acetate film. Fill voids on the sides with Chantilly cream and cover the whole cake to a height of 1cm. Remove in the cold for 3-4h.

The bars for the cake set on top of dishes or bowls. Using hot water and a rag, loosen the cake from the form. Remove the acetate paper. On cake carefully pour the glaze evenly over the surface. Get all of this setup together with the cake in the cold for 1H.

Carefully transfer the cake (better, if you will) on the dish.

Decorate it on the sides of the chocolate tiles.

When the flower is harvested and well cured, very carefully remove it from the paper. Through the base, remove the ring. Install flower on the cake. Put the cake in the fridge. Before serving, sprinkle the surface of the cake with sugar pearls.