Urban leaf travel cake

Whip egg yolk, egg white, powdered sugar, inverted sugar and almond for 6 min. Warm butter 45°C, gradually add after 4 min to the eggs.

Melt couverture (45°C) and add, whip an additional 2 min.

Mix flour, cocoa powder and baking powder and incorporate. Finally fold in hazelnuts. Fill into mould.

Bake at 150°C approx. 35 min.

Caramelize sugar and glucose. Deglaze with cream, add lemon and lime juice and bring to a boil. Add liquid caramel to couverture. Add cocoa butter, salt and lime zest and mix. Finally add butter.

Leave to cool to 20°C.

Mix tempered couverture with remaining ingredients.