Ivory For 20 individual cakes and two large cakes for 4 people (Created by Marc Ducobu - Chef and Managing Director of Patisserie Ducobu - Waterloo, Callebaut Chocolate Ambassador Belgium)

Sweet pastry

Ingredients	Preparation
120 g butter 60 g icing sugar 1 egg	Mix.
2 g salt 25 g pure crushed almonds (100% almonds) 200 g flour Vanilla	Add.
Leave to stand in the fridge for 3-4 hours.

No-flour sponge (For a 40 x 60 cm sheet)

Ingredients	Preparation
280 g egg whites 150 g sugar	Whip.
220 g egg yolks 170 g ground almond mix (50% finely ground almonds/50% sugar)	Add.
Bake for 15-20 mins at 190°C.

Raspberry slice

Ingredients	Preparation
630 g raspberry puree 108 g sugar	Heat.
6 2-g sheets of gelatine	Add.
Pour into Flexipan moulds. Put to one side in the freezer.

White chocolate mousse

Ingredients	Preparation
240 g syrup	Bring to the boil.
144 g egg yolks	Pour over the syrup. Work into a pâte à bombe. Leave to cool down to 30°C.
430 g white chocolate Callebaut Select W2NV 3 sheets of gelatine	Add.
800 g whipping cream	Fold in.

Raspberry coulis

Ingredients	Preparation
250 g water 300 g sugar 225 g raspberry puree	Mix.

Raspberry jam

Ingredients	Preparation
200 g raspberry pulp 200 g sugar 60 g glucose	Bring to the boil.
15 g sugar 1 g pectin (for the jam)	Add.
Cook for 3 mins.