1. Preheat the oven to 160°C (oven setting 5). With convection fan.
2. In the mixer bowl, blend the following at maximum speed for 7 minutes: the whole eggs, sugar, a good pinch of salt and vanilla flavouring (quantity added depending on type of flavouring used). Meanwhile, sift the flour.
3. Once the mixture has blanched sufficiently, add the flour and gently fold in with a spatula, lifting the dough so as not to break the air bubbles. Fold in until the mixture is homogeneous. Pour the dough into a round 20 cm diameter stainless steel cake pan.
4. Bake for around 25 minutes at 160°C with the convection fan.
5. Turn the cake out of the pan and cool on a rack for at least 30 minutes.
6. Once the round cake layer is completely cooled, first cut a very thin layer of the crust off the top. Discard.
7. Next, cut two discs out of the round cake.

1. Soak the gelatine in very cold water, then squeeze it out.
2. Mix the milk, egg yolks, sugar, vanilla flavouring (quantity added depending on type of flavouring used) and cornstarch in a saucepan away from heat. Then bring to a boil, stirring vigorously with a whisk to obtain the texture of a custard. Add the gelatine and mix well. Transfer to a container and cover with plastic wrap touching the custard directly to avoid formation of a skin. Chill the custard in the refrigerator to a temperature of 37°C.
3. When the custard reaches 37°C, whisk vigorously and add the Kiri® Professional.
4. Chill for 30 minutes in the refrigerator, then transfer the cream to a piping bag fitted with a round tip.
5. Divide the cream into 3 equal parts, and spread each between the genoise cake layers.

1. Pour the egg whites, sugar and vanilla flavouring (quantity added depending on type of flavouring used) into the mixer bowl. Whisk at maximum speed to obtain a shiny meringue. At the end, add lemon juice and whisk a little more.
2. Cover the cake with the meringue, and spread it using an icing scraper.

Kiri® Professional adds structure and incredible richness to this majestic cake.