whisk the eggs and sugar together in a stand mixer until fluffy

slowly pour the oil into the whisking egg mix

Sieve all of the dry ingredients together.

fold in to the egg mixture

fold in the sour cream

fold through the inclusions
bake in oven at 170c for 15 minutes.

Mix the pailette feuilletine with coconut oil

Melt the Callebaut W2 white chocolate and mix in the Callebaut pistachio paste and tahini paste.

Mix in the salt, candied orange, orange zest and vanilla.