Ingredients

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.