yAlmond-flavored sponge cakez

1. Sift the almond powder, powdered sugar and cocoa powder together.

2. Whip the egg whites and add the granulated sugar mixed with the dried egg white, one-third at a time, to make meringue.

3. Add (1) to (2).

4. Spread the batter in a square baking pan, and bake it in an oven at 190Ž for approx. 15 minutes.

yClotted vanillez

1. Combine the custard cream and clotted cream and mix until smooth.

2. Beat the heavy cream to soft peaks and mix with (1).

yChocolate moussez

1. Combine the granulated sugar and water to make syrup. Stir in the egg yolk and heat to approx. 40Ž until the mixture thickens a little.

2. Strain (1) and slowly whip it in a mixer until it becomes cool.

3. Beat the heavy cream to soft peaks.

4. Melt the chocolate and heat to approx. 50Ž. Add a small amount of (3) first and mix. Then, add the remaining cream, and mix.

5. Add (2) and mix all the ingredients together.

yAssemblyz

1. Chemiser the clotted vanille in the bottom of the eclat dish. Cut the chestnuts into quarters and the sponge cake into 2cm-square pieces, and scatter them over the clotted vanille.

2. Spread the chocolate mousse over (1) and cover it with the sponge cake.

3. Chill until the cake sets, and remove from the baking dish. Spray chocolate over it and cut in a way you like. Decorate with the chocolate, plate, holly leaves, chestnuts and gold foil.

<Cooking Terms>

• Clotted cream@F
  Coagulated milk. To make this, leave milk to sit at room temperature for 24 hours, and then, slowly heat it without boiling. When a thin film forms on the surface, remove from the heat and cover. Clotted cream is usually added to dessert on the side.

• Imbiber@F
  To allow pastry or cake to soak in syrup or liquor.

• Chemiser@F
  Place sponge cake, ice cream or paper on the bottom of a baking dish.