FarzAli ®

A delightful discovery of rich flavors layer after layer. A real temptation when you go with your spoon through all the layers. Made for our friends, Ali and Farzaneh 🙂

Preparation time 3 x 30 minutes .. Baking 6-8 minutes .. Cooling 3 x 1 hour .. Tart diameter 22-25 cm

JOCONDE BISCUIT (40 x 30 cm)

  • 2 eggs
  • 1/3 pound almond broyage 50/50
  • 2 tbsp flour
  • 1/3 cup egg whites
  • 2 tbsp sugar
  • 2 tbsp melted butter


  • coulis from 1 kg of cherries
  • zest of 1 organic lemon
  • 1 small cinnamon stick
  • 100 g corn starch
  • 1 tbsp sugar
  • 40 ml cherry liquor
  • 7 gelatine sheets
  • 300 g fresh cherries


  • 75 g milk
  • 1 tbsp sugar
  • 2 egg yolks
  • 1 tsp almond extract (no flavor)
  • 2 gelatine sheets
  • 120 g almond milk
  • 150 g whipping cream, half whipped


  • 5 kiwis
  • juice of 1 lemon
  • 80-100 g sugar
  • 3 gelatine sheets


  • 250 ml mango coulis
  • juice of 1/2 lemon
  • 2 tbsp icing sugar
  • 100 ml whipping cream
  • 4 gelatine sheets


Preheat the oven up to 428°F.
Beat the eggs, almond broyage 50/50 and flour until a light batter. Make a thick foam with egg whites and sugar and fold into the mixture. Mix the melted butter into the mixture briefly.

Divide the Joconde biscuit evenly on a baking tray and bake in a preheated oven at 428°F for about 6-8 minutes.


Take the 1 kilo of cherry juice without peeling. Mix with the lemon juice and sugar, but make sure the sauce is not too sweet.

Stir the cornflour smoothly with 100 ml cherry juice. Spend the rest of the juice, 1 tablespoon sugar, lemon zest and cinnamon stick to a boil. Also add the halved cherries there. Remove the lemon peel and cinnamon stick and tie the juice with cornstarch.

Soak the gelatin sheets in cold water for about 5 minutes. Solve them in the microwave or low heat and pour in the pudding. Stir well and pour on the bottom pie crust. Let cool for 1 hour in the refrigerator or 30 minutes in the freezer.


Process the milk, sugar and egg yolks to crème anglaise →.
Soak the gelatine leaves and add them to the crème anglaise. Mix well. Add the almond milk, and then mix through the mixture the Italian meringue and half whipped cream. Pour the cream on top of the cherry cream and allow to solidify in the fridge, for about one hour.


Peel the kiwis, cut into pieces and mix in the blender to puree. Strain the puree so that no seeds remain. Put the kiwi juice up the pot, add the sugar and lemon juice and heat until almost boiling.

If you do not, the kiwi juice will never make a connection so you will not get jelly. Kiwi contains special enzymes that need to be broken down at high temperature in order to be able to make a jelly afterwards.

Soak the gelatine in cold water, add dissolved in the juice of kiwi and stir until the gelatin. Pour the jelly over the almond mousse into the pastry case and leave again for an hour in the fridge.


Mix the mango coulis, lemon juice and sugar. Whip the cream until half stiff.

Soak the gelatine sheets in cold water. Melt the gelatine in the microwave, add it in the mango coulis and mix well. Finally add the half whipped cream and mix well but gently together. Pour the bavarois over the kiwi jelly and leave again for an hour in the fridge.


Remove the cake from the refrigerator, remove the ring and the foil and work them to your wish or fantasy.

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