Cookie Base

• 1. Start by mixing cane sugar, flour, and baking powder together with the soft butter in a bowl. It should become a completely uniform mixture.
  2. Put the almonds in a mini chopper and chop them very finely.
  3. Add the finely chopped almonds to the bowl with the other ingredients and mix well.
  4. Line the bottom of a springform pan with baking paper. My springform pan is 24 centimeters in diameter.
  5. Spread the cookie dough in the bottom of the springform pan and bake it in a preheated oven at 180 degrees Celsius (356 degrees Fahrenheit) (fan) for 15 - 18 minutes.
  6. Remove it from the oven when it is baked through, and let it cool in the pan.
  7. Release the springform ring, remove the baking paper from the bottom, and return the baked and cooled base to the springform. Place a piece of cake silicone around the edge before reattaching the springform ring.
•  
• 1. Pour the chocolate into a bowl. I use Callebaut chocolate buttons, but you can of course also use chopped chocolate from a bar, which is equivalent to 120 grams.
  2. Pour the passion fruit purée into a saucepan with the heavy cream and heat it just below boiling point.
  3. Pour the hot mixture over the chocolate in the bowl and gently stir. I used a spatula and stirred in small circular motions.
  4. Then pour the ganache over the cookie base in the springform and freeze for at least 1 hour.
•  
•  
• 1. Fill a bowl with cold water and let the gelatin sheets soak for 20 minutes.
  2. Scrape the seeds from the vanilla bean.
  3. Pour cane sugar, vanilla seeds, and ½ dl of heavy cream into a saucepan and heat until the sugar melts.
  4. Squeeze excess water from the gelatin and add it to the hot saucepan.
  5. Stir until the gelatin is dissolved.
  6. Pour the remaining heavy cream into a bowl and whip to a light foam.
  7. Fold the whipped cream into the contents of the saucepan.
  8. Pour the vanilla cream over the passion fruit ganache in the springform.
  9. Return the cake to the freezer for 4 - 5 hours, preferably overnight.
•  
• 1. Fill a bowl with cold water and add the gelatin sheets.
  2. Pour 1.5 deciliters of water into a saucepan with the juice from the passion fruits (there should be about 0.75 deciliters of juice) and sugar.
  3. Heat until just below boiling point, so the sugar dissolves.
  4. Add the gelatin and stir until melted.
  5. Pour the mixture through a sieve and into a bowl.
  6. Let it cool to room temperature. The gelée should not be warm but still liquid. (If the gelée is too warm, it will mix with the cream layer and become cloudy.)
  7. Pour it over the vanilla cream in the springform and refrigerate until the gelée has set.
• Once the gelée has set, the cake is ready to be released from the cake ring and cake silicone. Once free, arrange and decorate the cake to your liking.