For 1 rect. frame 100 x 300 x 20h (270 g)

1. Beat together
2. Gradually add the milk
3. Add the dry ingredients and mix while sifting
4. Add the oil a little at a time
5. Place rectangles of 150 g each
6. On a baking tray with Silpain
7. Bake for 16 mins at 180 °C with the vent open (modular oven)

For 210 g (18,79 flexipan 30 mm)

1. prepare the gelatine the day before: hydrate, melt and leave to rest in the fridge until the following day
2. Milk; Glucose syrup and fennel seeds ground on the hob, when the mixture is boiling add the gelatine and pour on the white coating at 45-50 °C, form an elastic ball and add the milk a little at a time, progressively add the cold dairy cream; once it is well incorporated, add the cheese to the cream until it forms a smooth emulsion
3. rest in the refrigerator overnight
4. portion out using a piping bag

1. Assemble in order
2. Pipe out the namelaka from a piping bag with a teardrop nozzle and leave a clear margin of 0.5 cm
3. Gâteau to make 4 port. (+ 2 sep. port.) from each rectangle