Norolitain

Melt the butter. Mix it with the sugar and vanilla extract. Gradually incorporate the eggs.

Gradually add in the flour, mixing it in well, then add the baking powder.

Put the mixture in a greased cake mold sprinkled with flour and bake for approx. 40 minutes at 355°F (180°C).

Melt the butter and Raspberry Inspiration fruit couverture in the bain-marie.

Mix with the sugar. incorporate the eggs. Gradually add in the flour, mixing it in well, then addthe baking powder.

Pour the mixture in a greased cake mold sprinkled with flour and bake for approx. 30 minutes at 355°F (180°C).

Heat all the ingredients together until you have a syrup.

Use a brush to help you coat the sponge with syrup as soon as it is out of the oven.

Boil the cream and vanilla extract.

Melt the chocolate in a bain-marie and mix it with the cream and vanilla.

Leave to set in the fridge for one hour.

For the icing, mix the confectioner’s sugar and vanilla extract with a small amount of water.

Add a little more confectioner’s sugar if the mixture is too liquid.

Cut the sponge into equally sized pieces.

Use a spatula to cover the vanilla sponge and raspberry sponge with ganache. Stack a layer of raspberry sponge on top of a layer of vanilla sponge, then put on another layer of vanilla sponge.

Leave to set in the refrigerator for one hour.

Cover the Norolitan with vanilla icing and sprinkle on some Peta Crispy decorations.

Leave it to set in the refrigerator before trimming the edges of the Norolitan so the pieces are tidy and even.