STEP 1

For the flourless biscuit:Grate the cashews and mix it with egg.

STEP 2

Bake appr. 20 minutes until readiness.

STEP 3

For the creme brulee: Heat the pan.

STEP 4

Pour onto it milk, mixing with 10gr of sugar powder for a light sweetness.

STEP 5

Then add gradually four egg yolks mixing it every time until you get homogeneous consistency.

STEP 6

When ready, place creme brulee into the fridge for 8 hours.

STEP 7

Serving phase:

STEP 8

Then gather the cake IKEA style: first place the flourless biscuit onto the serving plate.

STEP 9

On top of the biscuit build the second floor of frozen creme brulee.

STEP 10

Place the dark chocolate crumbles onto the third floor of the mini cake and enjoy the view.

STEP 11

Enjoy the taste.