Praline Decoupage Stripe Cake for Passover

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

Baked hazelnut linzer with berries, cremo nougat and mascarpone cream.

White chocolate mousse with vanilla, almond jacund and caramel based on praliné caramel.

Calypso base, milk chocolate mousse with a layer of vanilla iron, wrapped in a sabella coating, milk chocolate and praliné