Ingredients
Almond Sponge
360 g /12.7 oz Egg yolks
100 g / 3.5 oz Sugar
500 g /17.6 oz California Almond Paste
400 g / 14 oz Egg whites
220 g / 7.8 oz Sugar
300 g /10.5 oz Flour
100 g / 3.5 oz Corn starch
20 g / .71 oz Orange Zest

Passion Mousse
250 g / 8.8 oz Passion juice
75 g /2.65 oz Egg yolks
40 g /1.41 oz Sugar
6 g / .21 oz Sheet Gelatin
250 g / 8.8 oz Whipped cream

Mousse Coco
160 g / 5.6 oz Milk
6 g / .21 oz Sheet Gelatin
250 g / 8.8 oz White Gianduja with Shredded Coconuts
 250 g / 8.8 oz Whipped cream

Preparation
Almond Sponge
Carefully mix California Almond Paste with sugar and eggs one by one. Use an electric whisk to get as smooth a mixture as possible. Beat egg white with sugar to soft peaks. Add the spice with the sieved flour and baking powder. At last add the butter into the mixture.

Passion Mousse
Take a saucepan and cook the juice with the yolks and sugar to 86°C/187°F. Add soaked Sheet Gelatin into the mass, before the mass gets really cold, fold in the cream. Whip until it just holds its shape.

Mousse Coco
Melt the White Gianduja with Shredded Coconut in the milk. Add the soaked Sheet Gelatin into the mixture. Fold in the cream, whipped until it just holds its shape.

Setting
Lay one sponge of 1cm into the circle. Pipe the passion mousse 1/2 into the circle. Fill up with the Coco mousse up to the top. Chill in the fridge for several hours until set.

Decoration
Spray the cake with Ultra White and decorate a bit fancy.

Specialty Ingredients
#31345 FELCHLIN-Swiss CALIFORNIA ALMOND PASTE
#22302 FELCHLIN-Swiss ORANGE ZEST
#31173 FELCHLIN-Swiss WHITE GIANDUJA WITH SHREDDED COCONUT
#31258 FELCHLIN-Swiss ULTRA WHITE
#90070 Sheet Gelatin