Chocolate with marzipan and bilberry cream

Beat eggs, eggs yolks, icing sugar and marzipan to fluffy foam, add soft butter.
Make a homogeneous structure. Beat eggs whites with sugar add flour and cacao powder and mix with first part.
Bake at 160°C for 12 min.
Allow to cool.

Infuse a blackcurrant leaf in hot water.
Add sugar, gelatin and lime juice.
Draw it and allow to cool and crystallization.
Beat by mixer to stiff foam.

Mix all ingredients to homogeneous masse.
Spread on the tray and bake at 170°C.

Bring to the boil milk, invert sugar and yolks to 85°C.
Add milk chocolate. Cool it to 28°C.
Add cream, make a shape.
Allow to cool.

Bring to the boil butter, cream, sugar and spitted vanilla pod.
Mix corn starch, flour and yolks with sugar into the first masse.
Boil this masse to 83°C, cool it to 50°C.
Add butter and puree, strain and cool it.