Vanilla cake

Sift the flour and baking powder together.
Mix together the yolks and sugar. Whisk this mixture
with the eggs, invert sugar, salt and vanilla extract.
Add the sifted dry ingredients, milk and butter melted
to 115-120°F (45-48°C).
Set aside.
Leave to rest for 12 hours to improve the texture.

Melt the ingredients together. Set aside.

Mix together the dry ingredients, cold butter and vanilla
extract until a homogeneous dough forms. Set aside.

Mix together the creamed butter and flour.

The day before you bake your cake, make the vanilla
cake mix and leave it to rest at 40°F (4°C) for 12 hours.
Make the vanilla Opalys coating and set it aside.
Make the streusel and push it through a coarse
mesh sieve to obtain evenly-sized pieces. Bake in a
fan-assisted oven at 300°F (150°C) for 30 minutes.
Line and grease the 18 × 4.5 × 4.5cm molds with beurre manié, then fill them with 260g of vanilla cake mix.
Put a sheet of baking paper and a tray on top,
so your cooked cakes have a very flat top.
Bake for approx. 25 minutes at 320°F (160°C).
Turn out, then freeze.
Spread the vanilla streusel evenly over a baking tray
lined with baking paper.
Melt the vanilla Opalys coating at 105°F (40°C), then use
a skewer to help you dip the cakes in it upside-down.
Place the cake on the streusel before the coating sets
completely.
Leave to set at 40°F (4°C) before turning the cake over.

Spread a fine layer of pre-set Opalys couverture on
a marble slab and sprinkle it with vanilla powder.
Before it completely sets, make it into shavings using
a melon baller.