Exotic cake recipe with mango, raspberry and passion fruit.
INGREDIENTS
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SPONGE CAKE Ø 20 cm
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- 280g flour
- 350g sugar
- 75g cocoa
- 5g baking soda
- 3 eggs
- 200g whipped milk
- 180ml vegetable oil
- 200 ml of brewed coffee
🔥 160 °C
⏰ 35-38 minutes
Raspberry confit Ø 18 cm
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- 200g frozen raspberries
- 35g sugar
- 5g cornstarch
- 35 gelatin granules
- 2 tablespoons of cold water
Mango confit Ø 18 cm
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- 200g frozen mango
- 35g sugar
- 5g cornstarch
- 35 gelatin granules
- 2 tablespoons of cold water
MILK CHOCOLATE MOUSSE
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- 120g milk chocolate
- 100g whipped cream (hot)
- 3g gelatin granules
- 2 tablespoons of water
- 120g whipped cream (cold)
Passion fruit mousse
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- 200g passion fruit
- 100g sugar
- 4g gelatin granules
- 2 tablespoons of cold water
- 160g whipped cream (cold)
CHOCOLATE MOUSSE
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- 120g milk chocolate
- 100g whipped cream (hot)
- 3g gelatin granules
- 2 tablespoons of water
- 120g whipped cream (cold)
CAKE FINISH
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Recipe 👉 • CREMA PENTRU FINISARE ...
DECORATION
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- finishing cream
PREPARATION
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SPONGE CAKE
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Mix the dry ingredients in a bowl.
Mix the wet ingredients (without the coffee) in another bowl.
Add the wet ingredients over the dry ones, then add the hot coffee.
Mix only until incorporated.
You can also mix with tel.
Put the composition obtained in two trays of 20 cm in diameter.
Place the tray in the oven at 165° C for 36-38 minutes.
Allow the sponge cakes to cool completely.
The sponge cakes can be made the night before; after cooling, you can keep it in the refrigerator: then it is easier to cut.
Cut each sponge cake in half.
RASPBERRY CONFIT
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Put the frozen raspberries in a pot and cook for 3 minutes.
Sift through a sieve to remove the seeds.
Put the raspberry pie in a pot, add the sugar and starch and mix well.
Cook for 2 minutes.
Hydrate gelatin in cold water for 5 minutes.
Add hydrated gelatin over the raspberry jam and mix until completely melted.
Put the jam in a tray with a diameter of 18 cm.
Put the tray in the freezer for 1 hour.
MANGO CONFIT
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Put frozen mango in a pot and cook for 1 minute.
Use a vertical blender to obtain a puree.
Add sugar and starch.
Stir well.
Cook for 2 minutes.
Hydrate gelatin in cold water for 5 minutes.
Add hydrated gelatin over the mango puree and mix until completely melted.
Put the mango jam in a tray with a diameter of 18 cm.
Put the tray in the freezer for 1 hour.
MILK CHOCOLATE MOUSSE
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Add sour cream over the milk chocolate.
Wait 1 minute, then mix well.
Hydrate gelatin in cold water for 5 minutes.
Heat the gelatin for 6 seconds in the microwave.
Add gelatin over the ganache.
Mix sour cream for cold cream from the refrigerator.
Incorporate whipped cream into the ganache.
PASSION FRUIT MOUSSE
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Put the core of the passion fruit in a pot, add the sugar and cook for 3 minutes.
Pass through a sieve to remove the seeds.
Hydrate the gelatin, then heat it for 6 seconds in the microwave.
Add gelatin over passion fruit jam.
Set aside until it reaches room temperature.
Mix cream for whipped cream, cold.
Incorporate whipped cream into the passion fruit mixture.
ASSEMBLY
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Place the first top on a cake board.
Syrup the sponge cake. (optional)
Place a cake ring.
Use acetate foil.
Put half of the total amount of chocolate mousse.
Refrigerate the cake for 15 minutes.
Put the mango jam.
Put the other half of the chocolate mousse.
Place the second sponge cake. Syrup it.
Put the passion fruit mousse.
Put the sponge cake 3. Syrup it.
Put half of the total amount of chocolate mousse.
Put the cake in the fridge for another 15 minutes.
Put the raspberry jam.
Put the other half of the chocolate mousse.
Place the top sponge cake. Syrup it.
Put the cake in the fridge overnight.
On the next day, remove the adjustable ring and the acetate foil.
Finish the cake with the finishing cream that is on my channel.
I colored the cream a little.
I used Mallard Ferriere colorant.
I chose to decorate the cake with a unicorn theme.
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#exotic #cake #mango #tabyswelt #passionfruit
4 июл 2022