Preparation:
Melt the chocolate with the butter. Add the egg yolks, almond paste and Oraperl, and mix. Add the flour, almond flour and baking powder. Separately whisk the egg whites with the sugar. Blend the two mixtures, spread a 1.5 cm thick layer on baking paper and bake at 180°C for about 15 minutes. Once cooled, cut out 7 cm circles to use as bases for the paskha.

Preparation:

Heat the cream, add the egg yolks with the sugar and then heat the mixture to 82°C. Strain, add the Sanett, Vanilla paste, Jamaica Rum paste and Oraperl. Cool the mixture and add the butter and minced quark cheese. Briefly mix in a blender at a high speed. At the end add the almond crocant, chocolate blossom and dried fruit (pre-soaked in hot water and strained). Pour the mixture into silicone moulds, cover with the almond sponge cake and freeze.

Finish with chocolate decorations Painted Eggs- Barbara Decor (code 33917).