D'or

	Grams
Vanilla Sponge
Tegral Satin Moist Cake Golden	350
Egg Yolk	10	nos
Oil	80
Water	80
Egg White	10	nos
Sugar	100
Vanilla Sponge total	630
Mango Filling
Vivafil Mango	200
Water	50
Mango Filling total	250
Caramalized White Chocolate Mousse
Cream	125
Milk	125
Sugar	80
Egg Yolk	60
Gelatine	12
Belcolade Blanc Selection	450
Whipped Cream	800
Salt	1
Caramalized White Chocolate Mousse total	1653
White Chocolate Sand
Caramalized White Chocolate	150
Sugar	100
Water	20
White Chocolate Sand total	270
Glaze
Miroir Glassage Neutre	150
Glaze total	150

Grams

Vanilla Sponge

Tegral Satin Moist Cake Golden

350

Egg Yolk

nos

Oil

Water

Egg White

nos

Sugar

100

Vanilla Sponge total

630

Mango Filling

Vivafil Mango

200

Water

Mango Filling total

250

Caramalized White Chocolate Mousse

Cream

125

Milk

125

Sugar

Egg Yolk

Gelatine

Belcolade Blanc Selection

450

Whipped Cream

800

Salt

Caramalized White Chocolate Mousse total

1653

White Chocolate Sand

Caramalized White Chocolate

150

Sugar

100

Water

White Chocolate Sand total

270

Glaze

Miroir Glassage Neutre

150

Glaze total

150

Working Method

Vanilla Sponge

Mix Tegral Satin Moist Cake Golden, water, oil and egg yolk until homogeneous
Whip up egg white and sugar on medium speed till soft peak (meringue)
Fold in the meringue into cake
Batter
Bake at 180°C for about 14-16 mins

Mango Filling

Slightly warm up the water and mix well into Vivafil Mango

Caramalized White Chocolate Mousse

Pre heat oven to 130°C. Evenly scatter the white chocolate onto a silicone mat.
Place in oven for 5mins. Spread the chocolate evenly and conti-nue to bake in the oven.
Place the white chocolate into the oven in 8-10mins intervals, stirring and re-spreading the white chocolate each time.
Continue the process until the white chocolate turns a golden brown or caramel colour.
Bloom the gelatine
Bring the milk and egg to a boil
Stir in the egg yolks, sugar and salt.
Place back onto heat and cook till 85°C. Continuosly stirring it.
Add the gelatine and pour over chocolate.
Strain the mixture and cool down to 28 -20°C.
Fold in the whipped cream.

White Chocolate Sand

Boil sugar together with water up to 112°C.
Remove from heat and add in the caramelized white chocolate and stir till a sandy texture.
Let cool and store in air tight container.

Glaze

Heat Miroir Glassage Neutre to about 30° -35° C

Description

Complexity level:

Tegral Satin Moist Cake Golden, a complete mix make the moist of your layer cakes.

Vivafil Mango, contains more than 35% of real fruit content, with superior bake stable and freeze stable.

Belcolade Blanc Selection, contains of real Belgian Chocolate with its great taste and excellent performance.

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Ingredients

Working Method

Vanilla Sponge

Mango Filling

Caramalized White Chocolate Mousse

White Chocolate Sand

Glaze

Description

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