Put the egg whites to whip with the sugar to high speed until firm consistency. Mix all the dry ingredients together and add in the eggs and yolks mixing well. Incorporate the meringue into the egg mixture and pour 200g of moelleux on top of the baked streusel. Bake at 160ºC around 20 minutes.
Spread a thin layer of Mandarino all over the surface of the moelleux.
Hydrate the gelatin with water. Heat up the cream to a boil. Melt the cocoa butter and pour it on top of the praliné. Add the gelatin into the hot cream and pour gradually into the praliné mixture forming a good emulsion. Add the cold cream mixing with hand blender. Reserve minimum 8 hours into the refrigerator. Then whip until consistency to be pipe forming a pinecone effect surface. Freeze.
Melt all together at 48ºC. Fill the the spray gun and vaporize all over the cake.
Let crystallize perfectly before decorating.
Sparkle some caramel crunchy rice and whole hazelnut on top and sublimate the look with Dobla chocolate decorations as the Lace mushroom, Lace pinecone, Acorn and Pine twig.