• Bring the cream to the boil with the cinnamon sticks and a pinch of salt. Leave it on gently for 20 minutes. Then remove from the heat and remove the cinnamon sticks. Gradually stir the chocolate into the warm cream until it is a homogeneous mass. If necessary, heat the mixture in a bain marie. Let cool to room temperature. Make circles of white chocolate on greaseproof paper. Fill a piping bag with a nozzle of your choice with the mixture and pipe shapes onto the chocolate slices. Dip the bonbons through the tempered white chocolate. Finishing: mix the cinnamon powder with the icing sugar and sprinkle a little on each bonbon using a small sieve.

  Variation: use some seaweed in stead of cinnamon powder and icing sugar.

• When you use dry yeast, mix the yeast with the flour. When you use fresh yeast, follow the next step. Place the flour in a ring on the working table. Pour the water into the ring. Put the fresh yeast in the water, crumble and blend it with your fingers until it is solved into the water. Mix the water gently with the flour until the result is a rather moisty dough. At this point you add the salt and start mixing the salt into the dough. Then you knead the dough for about 10 minutes. Make a ball and put into a bowl. Let it rise for 35 minutes at a temperature of 23 ºC or 73ºF. Cut the dough into 4 pieces. Make it flat, fold the sides inward and roll until it is a long roll. The endings should be thinner. Place the rolls on floured towels and let it rise for another 35 minutes. Preheat the oven to 250ºC or 480ºF. Cut incisions with a razor blade into the dough and bake for 30 minutes until nice brown looking and smelling.

Dough

• First mix the sugar and the butter thoroughly, using your hands. Then add the egg, pastry flour, baking powder and salt. Knead into a nice smooth dough, add some water if necessary. Do not knead too long, otherwise it will be too elastic.
• Make a roll out of the dough and chill in the refrigerator for 2 hours.

Appareil

• Mix the eggs, egg yolk and sugar together. Add melted butter, the seeds from the vanilla pod, and lastly, add the cornstarch. The eggs allow the mixture to bind together, the cornstarch helps this process. Mix until the sauce is smooth.

Forming the cake

• Preheat the oven to 180°C.
• Get the dough out of the refrigerator. Knead until it is smooth again. Then roll it to shape a round slab which is a couple of centimeters larger than the ring. Butter the ring and place the dough in. Make sure to cover the sides of the ring with the dough as well.
• Roll the almond paste to shape a round slab, the same size as the bottom of the ring. Place on top of the dough. The paste ensures a dry soil, so that the moisture of the apples and the sauce does not penetrate the paste.
• Peel the apples, drill with an apple drill and cut into cubic blocks of 0,5 × 0,5 cm. Put them in the ring, on a spherical pile.
• Pour the appareil over the apples with a spoon. Make sure that all the apples are covered.
• Place the cake in the oven and check whether the baking is not too fast. The apples will become darker, but shouldn't be too dark. If this happens, turn the oven to a lower temperature or place the cake a bit lower in the oven.
• Bake for approximately 90 minutes. Check after 60 minutes the color. If it's dark already, lower the temperature.
• After baking, allow the cake to cool down. Heat the apricot jam and water in a small pan with a thick bottom. Gently brush the liquid over the cake. Serve when the cake is fully cooled down.

• Peel and grate or grind the kunyit and press the juice out. Wash the rice in cold running water and let it drain. Bruise and knot the sereh. Put the rice in a pan and pour the santen and wok water to 2 cm above the rice. Add the sereh, the salt leaves, salt and the kunyi juice. Bring to the boil and cook in an open pan for 8 minutes. Stir the rice with a wooden spoon, turn the heat down and let it boil slowly until the moisture evaporates. Put the rice in a steamer and steam with the rice cooked. Serve the rice in the shape of a pointed cone, garnished with flowers and / or cresses.

• Blanch the tomatoes briefly, peel and puree with an immersion blender. Heat the ghi, lower the flame and fry the cinnamon stick, bay leaves, cloves, cumin seeds, chillies and ginger, stirring occasionally. Then add the tomatoes. Let the chutney cook over a low flame for about 25 minutes without a lid. Stir occasionally at first, but more often as the chutney thickens. Continue until almost all of the moisture has evaporated. Stir in the sugar and turn the flame up. Now stir faster for 5 minutes, until the chutney has thickened into a thick sauce. Remove the cloves, bay leaves and cinnamon stick and season with salt. Serve at room temperature.