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Mango paradise

Recipe for 3 cakes – 120mm diameter

Almond sponge 
Sponge almond biscuit for roll
Coulis of mango 
Mango cream
Mango mousse
Italian meringue passion fruits
Universal icing for white glaze

Sponge almond biscuit

  • Egg whites - 143 g
  • Granulated sugar - 170 g
  • Flour - 54 g
  • Corn starch - 3 g
  • Almond powder - 170 g
  • Eggs - 243 g
  • Granulated sugar - 34 g
  • Salt - 2 g
  • Clarified butter - 31 g
(Total weight: 850g)

Mix the almond powder with the flour, corn starch and salt.
Whip the (whole) eggs with granulated sugar.
Make a meringue with the egg whites and the granulated sugar.
Mix all preparations together and add the clarified butter. 
Pour in the mold and bake for 10min at 155°C.

Sponge almond biscuit for roll

  • Egg whites - 136 g
  • Granulated sugar - 88 g
  • Flour - 82 g
  • Trimoline - 27 g
  • Almond powder - 136 g
  • Eggs - 313 g
  • Granulated sugar - 41 g
  • Clarified butter - 27 g
(Total weight: 850g)

Mix the almond powder with the flour, corn starch and salt. 
Whip the (whole) eggs with the granulated sugar.
Make a meringue with the egg whites and the granulated sugar.
Mix all preparations together and add the clarified butter. 
Pour in the mold and bake for 10min at 155°C. 
After baking, add the hot coulis of mango on top. 
Freeze and roll.

Mango coulis

(Total weight: 1,000g)
For 1 tray of 40cm x 60cm


Mix the pectin NH with the sugar.
Heat all purees with the trimoline to 40°C then add the mix of pectin and sugar.
Bring to a boil. 
Remove from the stove and finish with the gelatin mix.

Mango cream

(Total weight: 650g - 100g/form)

Mix the eggs with the yolks and granulated sugar, then heat with all purees to 84°C.
Add the gelatin. 
Cool down to 40°C then add butter. 
Blend.

Mango mousse

(Total weight: 500g - 150g/form)

Mix all purees with the gelatin mix at 32°C, then add the passion fruits, the meringue and the whipped cream.

Italian meringue passion fruits

(Total weight: 500g)

Heat the sugar with the glucose and passion fruit puree to 120°C. 
Whip with the egg whites.

Universal icing for white glaze

  • Water - 150 g
  • Granulated sugar - 300 g
  • Glucose syrup - 300 g
  • Condensed milk (unsweetened) - 200 g
  • Gelatin mix - 160 g
  • White chocolate - 300 g
  • Cold nappage miroir (neutral glaze) - 150 g
(Total weight: 1,560g)

Mix the water, sugar and glucose syrup in a hot food processor and cook until 103°C. 
Add the gelatin mix, the chocolate and finish with the neutral glaze and the color (yellow).

Assembly

Inside the ring, add the preparations in the following order: 
- 1 layer of sponge almonds, 
- 1 layer of coulis, 
- 1 layer of cream mango with IQF mango, 
- 1 layer of sponge almonds
- mousse
Freeze.