Blend the egg yolks with the Marzipan in a blender at a low speed. Brew the poppy seeds, then grind them, cool down and add to the mixture. Separately whisk the egg whites with the sugar until stiff and blend the two mixtures, adding the flour mixed with the starch and the baking powder at the same time. Pour the dough into the 6 baking frames (14 cm diameter) and bake at 190°C for about 15 minutes.

Boil the water with the sugar. Once cooled, add the orange paste and the alcohol. Sprinkle the punch on the sponge cake.

Boil the cream, then dissolve the gelatine and the Marzipan in it, then pour it onto the chocolate. Gently blend with the whipped cream.

Cover the cake with Top Decor sugar paste – BARIMA ARTISANAL (code 60198) and decorate with sugar pearls – BARBARA DECOR:

• blue (code 09926)
• pink (code 09725)
• ecru (code 09923)