D'or

Ingredients

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

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.