Bahia

Ingredients

Grams
Shortbread
Butter 290
Sugar 115
Milk 60
Praliné 50% PatisFrance 120
Flour 390
Shortbread total 975
Lemon Sponge
Tegral Sponge Gold 350
Water 88
Egg 350
Oil 88
Classic Lemon 45
Lemon Sponge total 921
Mango Creamy
Vivafil Mango 300
Mango Creamy total 300
Lime Cheesecake Mousse
Milk 100
Lime Zest 1P
Powdered Gelatin 4
Water 24
Deli Cheesecake 400
Ambiante 150
Lime Cheesecake Mousse total 678
Miroir
Miroir Glassage Neutre 380
Gold Coloring 0.1
Yellow Coloring 0.1
Miroir total 380.2

Working Method

Shortbread
  • Mix all the ingredients with the flat beater without overworking the dough.
  • Set aside in the fridge.
  • Roll out dough at 4 mm between 2 sheets of baking paper, then freeze.
  • Cut and place the dough on a baking mat.
  • Bake at 170°C for about 20 minutes.

Lemon Sponge
  • Mix all ingredients (except oil) at high speed for 8-9mins.
  • Then, incorporate oil into the mixture.
  • Baked 180°C for 20mins. (Mould : 40X30cm)

Mango Creamy
  • Pipe about the lemon sponge.

Lime Cheesecake Mousse
  • Heat the milk at 50°C.
  • Add dessert jelly, lime zest and cheesecake.
  • Gently fold in the moist assembled cream.

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