1Preheat oven to 170 degrees Celsius.
2In a medium-sized bowl, mix the almond meal, the flour, and 85 grams of granulated sugar.
3Whisk the 4 egg whites. When they start to foam, add 45 grams of granulated sugar. Keep whisking until the whites form peaks.
4Pour the dry ingredients in the egg whites and stir gently with a spatula.
5Spread the mixture on a baking sheet lined with parchment paper.
6Bake for 15 to 17 minutes.
7Allow to cool.
8To prepare the gianduja pudding, start by placing 2.6 grams of gelatin in cold water.
9Mix the 2 egg yolks with 10 grams of granulated sugar.
10Heat the milk.
11Pour the hot milk into the egg / sugar mixture. Stir.
12Pour everything back in the saucepan. Keep over low heat until the mixture thickens.
13Add the (wrung-out) gelatin, 20 grams of dark chocolate, and 160 grams of gianduja chocolate. Stir.
14Refrigerate for at least 1 hour so that it solidifies.
15To prepare the passion fruit pudding, start by placing 4 grams of gelatin in a bowl of cold water.
16Bring the the passion fruit puree to a boil in a saucepan.
17Mix 6 eggs with 135 grams of granulated sugar.
18Add to the fruit puree and cook until boiling, while whisking continually.
19Add the (wrung-out) gelatin, and then 190 grams of diced, softened butter.
20Mix the preparation and smooth it using a blender before letting it cool completely.
21Refrigerate for at least 1 hour.
22To prepare the icing, start by placing 2 grams of gelatin in a bowl with cold water to soften it.
23Boil the water with 90 grams of granulated sugar, cocoa powder, and heavy cream. Lower the heat and let it cook for 15 minutes.
24Add (wrung-out) gelatin. Stir well so that the gelatin melts.
25Let it cool down before frosting the cake.
26When you are ready to assemble the entremet, cut a square or a circle of the cake base (depending on the shape you prefer). Spread cold chocolate pudding over the cake. Spread cold passion fruit pudding over the chocolate pudding. Store for 4 hours (or overnight) in the freezer. Top with the icing.
27Place the cake on your serving dish, store in a cool place, so it defrosts during 3 hours minimum.