Caramel cake for Passover

Almond toil base, white chocolate and vanilla mousse, berry compote.

Dark chocolate mousse, praliné pieta between layers of milk chocolate, based on hazelnut decoage

Alfajores base, milk jam, coconut decoise and coconut cream, garnished with milk jam mousse

Mascarpo Ba cream and mango cream, almond jacund based on coconut streusel and white chocolate.