Le Rêve de Blériot (Blériot's dream)

Directions

1. For the Sacher biscuit : 200g marzipan 50% - 260g caster sugar - 400g egg yolks - 320g softened butter - 500g egg whites - 100g caster sugar - 5g cream of tartar - 120g cocoa powder - 100g plain flour - 100g cornflour - 200g chopped hazelnuts For the syrup : 120g sugar - 120ml water - 60ml Grand Marnier brandy Beat the marzipan and the caster sugar together (electric mixer). Add the egg yolks little by little, then the softened butter. Increase to medium speed. In a separate bowl, whisk together the egg whites, sugar and cream of tartar. Delicately fold the stiffened egg whites into the marzipan mixture, then sprinkle in the sifted cocoa powder, flour and cornflour. Add the hazelnuts before the mixture is completely smooth. Pour the mixture into a square frame 40 x 60 and bake in a fan oven for approximately 12 minutes at 190°C. On removal from the oven, soak the biscuit with the Grand Marnier syrup.
2. For the vanilla Bavaroise : 1.5L milk - 180g caster sugar - 1.5 vanilla pods - 240g egg yolks - 180g sugar- 21 sheets of gelatine - 750ml cream - 1kg whole raspberries Heat the milk with ¼ of the sugar and the vanilla pods. Blanch the egg yolks with the rest of the sugar. Dilute the mixture with boiling milk, then pour into a saucepan. Let it thicken at 85°C until of coating consistency. Strain, add the soaked and squeezed gelatine. Before the gelatine thickens, add the whipped cream. Mix gently and use immediately.
3. Black gloss coating - 100ml eau - 240g sugar - 80g glucose - 160ml cream - 85g cocoa powder - 6 sheets of gelatine Heat the water, sugar and glucose in a saucepan at 110°C. Add the cream, heated to 80°, then the cocoa power. Bring to the boil and cook for 3 or 4 more minutes. Let the mixture cool to about 65° then add the soaked and squeezed-out gelatine. Strain and use when cooled to approx. 40°C.