Sponge

• 1. mixing all the ingredient with high speed about 9 min.
  2. bake 190/150 for 25min.
  

Coconut Monte

• 1. Heat 300g of Everwhip.
  2. Dissolve gelatin 1:6 in water and add to heated Everwhip.
  3. Pour into white chocolate to make ganache.
  4. Pour in the cold cream and coconut puree and store in the refrigerator for a day.
  5. Whipped and used.

Apple Compote

• 1. Mix all ingredients.

Icing Cream

• 1. Whip all ingredients.

Assemble

• 1. Squeeze coconut monte cream on a sponge.
  2. Repeat number 1 once more, and put the sponge on top.
  3. Iced with coconut monte cream.
  4. put apple compote on top