A delicious Vanilla and Almond cake named after my beautiful wife Fiona.
The carnation flower on top is crafted with white chocolate and a cheese scraper from my home country Switzerland.
It is composed with a crunchy Almond sable based, a recomposed Almond streusel, a moist Almond sponge, a soft Vanilla cremeux, an oldschool Almond praline, a Marzipan Vanilla mousse and a fluffly marshmallow looking like a little "fur coat".

If you are looking to learn my techniques and recipes you can enroll to one of the long term programs by applying through my website :

https://thepastryacademy.com