Whip up cake mix, egg, water and SP by using balloon whisk in high speed for approx. 4-5 mins. Then incorporate the oil well.
Bake at top 200˚C and bottom 180˚C around 18 – 20mins. Depending on the size.
Mix peanut butter and feuilletine together. Melt Belcolade Selection Blanc CT and cocoa butter in separate bowl till 40°C, and then mix all together.
Spread a thin layer on the sponge.
Heat up mango puree and sugar on the pot until the sugar dissolved.
Melt the gelatine mass, add into mango puree and mix well.
Pour on the tray and let it set.
Chop out the mango jelly with a round cutter.
Boil coconut milk and sugar in the pot. Let it cool down until 35°C to 40°C.
Melt gelatine mass, add into coconut milk and mix well.
Whip up the whipping cream until soft peak form. Then, fold into coconut milk mixture.
Pour the mousse into the cake mould followed by mango jelly and cake base.
Warm all ingredients together till around 37°C to 40°C.
Cool down till 28°C then glaze on top of the cake and décor the cake as desired.
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