Mango Coco Summer Cake


Working Method

Cake Base
  • Mix all ingredients at medium speed for 2 minutes
  • Bake at 180°C for ~ 14-16 minutes

Feuilletine Base
  • Melt Belcolade Lait Selection and Hazelnut praline paste.
  • Then, add in feuilletine.
  • Roll into 2mm thickness.

Mango Cream
  • Mix water, lime juice and Cremfil Classic Mango together.
  • Semi whip the cream and incorporate into it.


Coconut Bavarois Cream
  • Soak gelatine in water for 10 minutes.
  • Cook the coconut puree, milk, sugar and egg yolk until 82°C
  • Lastly, incorporate in gelatine

About this recipe

Complexity level:  


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