Here is what Dinara herself writes about this:
“... A new concept that I worked on in the spring. My idea was to create a design element that is absolutely not standard, not like an ordinary dessert. Minimalism, geometric objects, work with the form, clear lines, contrasting light, one color, no decor, a minimum of objects in the frame. And at the same time under the velvet surface is absolutely tender cake. This is what I strive for and will work with ... ”
The composition of the dessert: chocolate sponge cake, nut stroysel, mousse with yuzu and Valrhona Caramelia, chocolate ganache, jelly with yuzu, passion fruit and banana.