Mix the almond powder, butter, icing sugar, salt and vanilla pod until well combined. Add the eggs and right after that the flour. Let the dough rest for a few hours or overnight. Roll out the dough at 1,5mm. Bake at 155 ℃ ( 311℉) for +-20 minutes.
Start by whisking the eggs, honey, brown sugar and salt until airy and almost white. Fold in the all purpose flour and baking soda. Mix the melted butter with the pistachio paste and fold this into the batter at the end. Bake at 200℃ for 8-10 minutes in a 24x24 baking tray.
Start by blooming the gelatin. in a pan heat up the lemon and yuzupuree with the sugar. Ones this is boiling mix with the egg yolk and heat up until 85 ℃. Add the gelatin mass and butter and mix with the handblender.
Start by blooming the gelatin. Whip the eggwhite and Sugar until white and it has stiff peaks. Heat up a small part of the strawberry puree to melt the gelatin. Pour back with the strawberry puree. This mixture should be 20℃. Fold the eggwhite mixture in the puree, ones incorporated fold in the whipped cream.
Start by blooming the gelatin. In a pan, boil the water, sugar and glucose. Stir in the gelatin and pour over the white chocolate. Add the condensed milk and foodcoloring. Mix with the handblender.
Star by making the pistachio madeleine and cremeux, ones the madeleine is cooled down, pour over the at room temperature cremeux. Let this freeze overnight. The next day cut it in rectangle cubes. Make the strawberry cubes and pipe them into the molds. push in the interior (madeleine and cremeux) and freeze overnight. the next day bake the sugar dough, glaze the cake and decorate.