Mango Coco Summer Cake

Ingredients

Grams
Cake Base
Tegral Satin Moist Cake Roasted Brown Sugar 500
Egg 200
Water 100
Oil 175
Cake Base total 975
Feuilletine Base
Belcolade Lait Selection Drops O3X5/G 200
Hazelnut Praline Paste 75
Feuilletine 250
Feuilletine Base total 525
Mango Cream
Vivafil Mango 200
Lime Juice 15
Water 50 (Warm)
Whipping Cream 200
Mango Cream total 465
Coconut Bavarois Cream
Coconut Puree 500
Milk 100
Egg Yolk 180
Sugar 100
Gelatine 20
Water 100
Whipping Cream 600
Coconut Bavarois Cream total 1600

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 Vivafil 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

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