Use the 500g of water and the 500g of caster sugar to make syrup. Mix the FAMA Tahini cream with the water and the icing sugar until smooth. Mix the flour with the Baking Powder FAMA and add them to the mixture. Finally add the chocolate compound drops cocoa chips FAMA and mix. Tip the mixture in a 30X40cm baking tray, which you have floured beforehand and bake in a pre-heated hot air oven at 160-170°C for about 30 minutes. Cool down for a couple of minutes and add the warm syrup you have prepared (900g). Once the cake is cold, use the praline Crema Classic Thermo TSB, which you have melted in a bain marie or in a microwave oven (at 35-40°C) to cover the cake.