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Preheat the oven to 150°C convection heat.
Mix the 4 eggs with the brown sugar in the bowl of a speed 3 robot for 1 minute.
Add the almond powder, cream, baking powder, flour and salt.
Melt the butter with the vanilla pods split in 2 and pour then combine with mixture speed 4 for 2 mins.
Beat the egg whites speed 6 with the sugar incorporate in 3x then fold in sugar and egg mixture delicately with a spatula.
Spread the preparation in 2 frames 2 cm thick and the rest of the preparation add cocoa about 15 g and mix then spread in a frame 1 cm thick.
Bake for 30 mins.
Melt the chocolate and heat the cream then incorporate it 3x into the chocolate with a spatula.
Mix the icing sugar and milk using the whisk, speed 6.
Mix the sugar with the almonds in a saucepan and heat until the colour is caramel.
Spread on parchment paper on a baking tray and let cool completely.
Then break into pieces and put in the food processor with the vanilla pods and the salt then mix.
Lay a vanilla biscuit on the serving dish.
Thinly spread the ganache.
Lay the cocoa biscuit.
Thinly spread the ganache.
Pipe the praline.
Lay the vanilla biscuit.
Spread the glaze thinly and sprinkle with vermicelli.
Chill and trim to have clean edges.
Serve
Preheat the oven to 150°C convection heat.
Mix the 4 eggs with the brown sugar in the bowl of a speed 3 robot for 1 minute.
Add the almond powder, cream, baking powder, flour and salt.
Melt the butter with the vanilla pods split in 2 and pour then combine with mixture speed 4 for 2 mins.
Beat the egg whites speed 6 with the sugar incorporate in 3x then fold in sugar and egg mixture delicately with a spatula.
Spread the preparation in 2 frames 2 cm thick and the rest of the preparation add cocoa about 15 g and mix then spread in a frame 1 cm thick.
Bake for 30 mins.
Melt the chocolate and heat the cream then incorporate it 3x into the chocolate with a spatula.
Mix the icing sugar and milk using the whisk, speed 6.
Mix the sugar with the almonds in a saucepan and heat until the colour is caramel.
Spread on parchment paper on a baking tray and let cool completely.
Then break into pieces and put in the food processor with the vanilla pods and the salt then mix.
Lay a vanilla biscuit on the serving dish.
Thinly spread the ganache.
Lay the cocoa biscuit.
Thinly spread the ganache.
Pipe the praline.
Lay the vanilla biscuit.
Spread the glaze thinly and sprinkle with vermicelli.
Chill and trim to have clean edges.
Serve