Your usualrecipe. 4. JOCONDE Your usualrecipe. 3. PASTE RED CIGARETTE For bakingmethod, see “Assembly” chapter. marzipan mixture. Add beat for about10mn. Siftflourandstarch together andadd to cinnamon, saltandgrated vanilla. Addeggs little by little and In anelectric mixer fitted withthepaddle, mixmarzipanwith 2. CINNAMON CAKE For bakingmethod, see “Assembly” chapter. marzipan mixture. Add beat for about10mn. Siftflourandstarch together andadd to green tea, salt and grated vanilla. Add eggs little by little and In anelectric mixer fitted withthepaddle, mixmarzipanwith 1. GREEN TEA GENOA CAKE Recipe for 6cakes 16xor6040cmframe DREAM CHINA’S CAKE:

110 gflour 700 gwholeeggs 6 gsalt 3 vanillapods 30 gCinnamonpowder 1 000gMarzipan50% 110 gflour 700 gwholeeggs 6 gsalt 3 vanillapods 35 gMatcha green tea 1 000gMarzipan50% THE CHEF World Pastry Champion, MOF glacier, Emmanuel RYON, Original creationby ‘Une Glace àParis’, France Amaretto Amaretto RÉMY COINTREAU GASTRONOMIE - www.remycointreaugastronomie.com Gourmet Logistique SAS - 3087Rue de laGare - 59299Boeschepe - France Total weigh: 2400g 350 gbutter 100 g 110 gstarch(corn ) . Pour lukewarm melted . . Pour lukewarm melted butter. Total weigh: 2400g 350 gbutter 100 g 110 gstarch(corn flour) Tel. +325632 1539 - Amaretto Amaretto Liquor 60% Liquor 60% E-mail :[email protected] Cinnamon Genoacake 5. PRALINE CRUMBLE Matcha tea powder andpralinecrumblerectangles. with neutral glaze. Decorate with Griottines® Cointreau®, Joconde cake. Cutproperlycake edges. Glaze top andsides When cold, glaze slightlycake andplace asheet ofredstriped 7. DECORATION the cinnamonGenoacake andbake at170°Cfor about45 mn. sprinkle with540gstrainedGriottines® Cointreau®. Cover with 2) Ina60x40cmframepouralltheMatcha Genoacake and 400 gcinnamonGenoacake. Bake at170°Cfor 35mn. sprinkle with90gstrainedGriottines® Cointreau®. Cover with 1. Ina16x4cmframepour400gMatcha Genoacake and 6. ASSEMBLY for about10mn(convection oven). Sprinklewith icingsugar. Cut 2x3cmrectangles andstore inthefreezer. Bake at160°C Spread to obtainasheet 0,5mmthickandkeep inthefridge. with flourthenaddalltheotheringredients. Fold inpraliné. AIn anelectric mixer fitted withthepaddle, mixcreamedbutter Genoa cake Matcha tea 40 galmondpowder 40 gcaster 40 gbutter 40 gflour Red stripedJocondecake 30 gpraline 1 gcinnamon 1 gsalt Cointreau® Griottines®