Panama [chocolate cream and nut] Gateau

Preparation

1. For the base, whisk the egg whites and sugar until stiff. Carefully fold in the egg yolks, almonds and chocolate.
2. Pour into a greased cake tin and bake in the preheated oven at 180° C (conventional oven) for approx. 35 minutes. Allow to cool.
3. For the cream, melt the butter and allow to cool down.
4. Lightly whip the cold QimiQ Whip until completely smooth, ensuring that the entire mixture is incorporated (including bottom and sides of bowl). Gradually add the butter, while mixing constantly.
5. Add the milk and sugar and continue to whip until the required volume has been achieved. Fold in the chocolate and mix well.
6. Slice the base into 3 layers and sandwich together with the cream. Coat completely with the ceram and chill for at least 4 hours (preferably over night).
7. Decorate as required.