True Gold Crepe Cake | deZaan

Ingredients

• 404ml Cream (heavy)
• 0.5g Vanilla Paste
• 75g Whole Milk Powder
• 56g Cocoa Butter
• 100g Granulated Sugar
• 6g Gelatine (bloomed); Alternative: 30g Fish gelatine
• 220g Flour (plain)
• 30g deZaan True Gold Cocoa Powder
• 30g Granulated Sugar
• 5g Salt
• 185g Eggs
• 500ml Milk
• 75g Butter (melted)
• 600g Fresh Apricots (diced)
• 125g Granulated Sugar
• 1 Green Apple (pealed & diced)
• 1 Vanilla Bean
• 50ml Water
• Apricot Kernels (reserved from the diced apricots)
• 6 Apricots (halved)
• 50g Olive Oil
• 25ml Lemon Juice
• ½ Dried Vanilla Bean
• Parchment Paper (cut to size of pan)
• Toasted, Sliced Almonds