Basque cake | la Perruche

Ingredients

• 120 g wholemeal flour
• 120 g T55 flour
• 140 g la Perruche Cassonade brown sugar
• 4 g fine salt
• 9 g baking powder
• 160 g unsalted butter
• 70 g egg yolks
• 5 g vanilla powder
• 3 g Madras curry powder (without garlic)
• 1 g ground cinnamon
• 40 g egg yolks
• 20 g la Perruche Cassonade brown sugar
• 12 g Maïzena® cornflour
• 250 g milk
• 20 g polenta
• 1 g lemon zest
• 50 chestnut paste
• 20 g butter
• 50 g chestnut cream
• 200 g lemon juice
• 200 g orange juice
• 100 g la Perruche Cassonade brown sugar
• 200 g Buddha’s hand