Mango Noël


Vanilla Cake Base
Tegral Satin Crème Cake 350
Egg Yolk 10 nos
Oil 50
Water 60
Egg White 10 nos
Sugar 100
Vanilla Cake Base total 580
Mango Filling
Vivifil Mango 200
Water 50
Mango Filling total 250
Caramelized White Chocolate Mousse
Belcolade Blanc Selection Blocks X605/J 450
Gelatine 12
Cream 125
Milk 125
Egg Yolks 60
Sugar 80
Salt 1
Whipped Cream 800
Caramelized White Chocolate Mousse total 1653

Working Method

Vanilla Cake Base
  • Mix cake mix, 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 minutes.

Mango Filling
  • Slightly warm up the water and mix well with Vivafil Mango.
  • Pipe into silicone mould and let it freeze.

Caramelized White Chocolate Mousse
  • Preheat oven to 130°C. Evenly scatter the white chocolate onto a silicone mat.
  • Place in oven for 5 minutes. Spread the chocolate evenly and continue to bake.
  • Stir and re-spread the white chocolate for every 8-10 minutes interval until the chocolate has caramalized (golden brown).
  • Bloom the gelatine.
  • Bring the cream and milk to a boil.
  • Stir in the egg yolks, sugar and salt. 
  • Place back onto heat and cook til 85°C. Stir constantly.
  • Add in gelatine and pour over chocolate
  • Strain the mixture and cool down to 28-20°C.
  • Fold in the whipped cream.

Recipe Complexity

Complexity level:  


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