Chili Strawberry Peanut

Whip egg whites with granulated sugar, fold in the powdered ingredients, then pour the batter into a baking tray to a thickness of 1.5 cm.
Baking temperature: 160°C in convection oven, bake for around 20 minutes.

Heat strawberry puree, raspberry puree, yuzu puree and fresh red chili to 40°C. Add NH pectin and granulated sugar. Bring to a boil, then stir in gelatin blocks.

Boil the milk, then pour it into the mixture of granulated sugar, egg yolks, cornstarch and NH pectin. Return the mixture to the pot and bring it to a boil. Cool down to 45°C, then stir in butter and peanut butter.

Melt chocolate to 45°C and stir in peanut butter. Heat milk and salt to a boil, add gelatin and mix well. Gradually pour this mixture into the melted chocolate and combine thoroughly. Whip whipping cream to a mousse consistency, then fold it bit by bit into the chocolate mixture cooled to 28°C.

Melt chocolate and cocoa butter at 45°C, add grapeseed oil,then homogenize thoroughly with a homogenizer. Spray the mixture onto the cake surface via an airbrush while maintaining a temperature of 40°C.