Kare-Kare

• Vegan Hazelnut Cake
• Filling
• Assembly
• Whipped Hazelnut Creme

Mix all ingredients and mix low speed for 4min. Spread out on a tray with a thickness of 4mm and bake for 10min 180°C demper closed.

Melt the chocolate plant based , pralirex and the crushed rice poppers till 45°C. Temper the preparation. Spread out on the 30/40 baked plant based biscuit. Place the other part 30/40 of the baked plant based on top of the filling. Let set and cut in squares of 3cm by 3cm.

Pipe 3gr of the Topfil Mandarin in the center of the square. Temper the milk plant based chocolate. Enrobe the squares of plant based biscuit and decorate with some roasted hazelnuts and almonds. Let's set.

Whip all ingredient together till a smooth texture. Put 5g of whipped hazelnut cream on top of the small chocolate disk. Decorate with flowers.