Ingredients

Tegral Biscuit Dark or White	Grams
Tegral Biscuit Puratos	1000
Eggs	750
Water	100
Chantilly Cream	Grams
Whippak Cream	400

Working Method

Foret Noir Et Blanc

Mix all ingredients for 7 minutes and bake at 180 °C for 25 minutes. When applying the layers:

Layer 1: Sponge

Layer 2: Salad de fruit Bano with Whippak Cream

Layer 3: Sponge

Layer 4: Salad de fruit Bano with Whippak Cream

Layer 5: Sponge

Layer 6: Whippak Cream

Decoration:

Varies from using «Dobla» curls