Honey Radish on Sunflower Seed Sponge Cake

For the ganache, melt the chocolate coating over steam. Pour in the cream, mix with the chocolate and bring to the boil briefly. Leave to rest refrigerated for a few hours, or better yet, a day.

Whip with a mixer like whipped cream. For the sponge cake, separate eggs into yolks and clear. Beat egg whites to snow, stir in sugar. Fold in yolks gradually, finally fold in flour, sunflower seeds and melted butter.

Spread the mixture 1/2 cm high on a baking tray covered with baking paper and bake at 180 degrees for about 10 minutes.

Clean radishes and cut into thin slices. Mix with the juice of the lemons, a small pinch of salt and 3 tablespoons of honey.

Cut sponge cake into slim triangles or rectangles and spread thickly with ganache (or pipe the ganache with the help of a piping bag). Decorate ganache with radish slices, drizzle with radish-honey juice. Cut a few mint leaves into thin strips and sprinkle on the radish sponge cake.

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