Mango Coco Summer Cake - Puratos

Ingredients

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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