Add the sugar to soft butter and mix. Add the Praline Paste, then the flour (sieved), cocoa and baking powder. Lay a thin layer in the 3 baking frames (16 cm diameter) and cool. Bake it at 170°C for 15 minutes.

Clarify the butter until brown. Mix all the other ingredients with the egg whites. Finally, add the clarified butter once cooled. Pour the dough into the 3 baking frames (14 cm diameter) and bake at 170°C for 15 minutes.

Boil the milk with the cream and the glucose syrup. Pour the mixture into the chocolate and add the lime paste. Add the butter at the end. Pour the ganache onto the praline sponge cakes in the 3 baking frames (14 cm diameter) and freeze.

Heat the milk with the cream, add the egg yolks with the sugar and then heat the mixture to 85°C.  Sieve, add the gelatine and blend with the chocolate. Add the Hazelnut Paste and gently blend with the whipped cream.

Coat the frozen cake with Shine Coating – BARIMA ARTISANAL (code 2373) and finish with chocolate decorations Degas – BARBARA DECOR (code 334589).