Sankual cake

Soak the muesli and the raisins in the yoghurt.
Beat the egg yolks with the icing sugar and the honey.
Beat the egg whites together with the sugar.
Combine the two beaten mixtures together.
Sieve the flour and the raising agent.
Combine with the beaten mixture.
Add the other ingredients.
Place 100 g of sponge mixture on each 16 mm disc.
Bake at 185ºC for about 18 minutes.

Melt the couverture and mix with the praline, the paste and the salt.
Add the wafers to the pine nuts and mix together well.
Make a 9 cm cut in the centre of the sponge cake.
Spread 50 g of the crunch mixture over the 16 cm disc of sponge cake.
Freeze.
Store in the freezer.

Heat the pumpkin purée with the orange
juice to 40ºC and add the sugar and pectin mixture.
Bring to the boil and remove from the heat.
Add the previously rehydrated gelatine leaves.
Pour 140 g into the inner mould and freeze.

Heat the purée with the orange juice and the sugar.
Pour over the egg yolks mixed with the cornflour.
Bake at 85ºC and add the gelatine leaves.
Beat the egg whites, adding the sugar at the end.
Mix part of the meringue with the cream, followed by the rest.
Place 125 g in each mould.

Infuse the cinnamon and the orange zest in hot milk for about 3 minutes.
Strain and add or remove milk as required.
Add the cream with the sugar and scald the egg yolks.
Bake at 85ºC and add the gelatine.
Pour onto the melted couverture and emulsify.
When the mixture reaches 23ºC mix with the semi-whipped cream.
Pour 325 g bavarois into each mould.

Heat the milk, the powdered milk and the glucose syrup and bring to the boil.
Add the gelatine leaves.
Pour gradually over the white chocolate and
emulsify everything with the help of a food processor.
Add the neutral gelatine with the food colouring and complete the emulsion.
Strain through a very fine sieve.
Store.
Use at around 35/36º C.

Place the jellied pumpkin in the inner mould.
Place the pumpkin chiboust on top of the gelatine and cover with the sponge cake and the crisp.
Freeze.
Add the Sankual  bavarois and place the frozen mixture inside.
Freeze.
Remove from the mould and glaze in the steamer at 35ºC with the frozen cake.
Decorate as wished.