Ingredients

Group Cake
Ingredient
KG
Egg white
0.350
White Sugar
0.350
Salt
0.002
Ground nuts
0.250
Total Weight: 0.952
Group Mousse
Ingredient
KG
White Sugar
0.150
Egg Yolk
0.280
FINO DARK CHOCOLATE BUTTONS
0.150
Gelatin Leaves
0.004
Water (ice cold)
0.500
Total Weight: 1.084
Group Cream
Ingredient
KG
Fresh cream
1.000
BAKELS WHIPPING CREAM
1.000
Fresh Milk
0.250
Total Weight: 2.250
Group Topping
Ingredient
KG
All Purpose Cream (chilled)
0.500
Ripe Mangoes
0.500
Total Weight: 1.000

Method

How to do it:

1. Preheat oven to 145C degrees.
2. Beat egg whites until foamy, then add white sugar in 3 parts. Beat for 15-18 mins in medium speed. TIP: #1 egg whites should be room temp.
3. Fold ground nuts.
4. Transfer meringue in 18” Bakels Piping Bag with plain nozzle. In a tray with silicon mat, Pipe 6”in disk like shape meringue (makes about 6-7 pcs).
5. Put in oven and bake for 2-2.5 hours. Cool down & set aside.
6. For the mousse, Double boil Egg yolk and white sugar. Continue whisking till light and fluffy.
7. Add tempered Apito Chocolate Buttons and gelatin mass (bloom and dissolve gelatin leaves in ice cold water) and set aside.
8. Pour in 2, 6”in cake ring line with mousse tape. Put immediately in blast freezer.
9. In a mixer, cream Bakels whipping cream. Add fresh milk and mix for another 3 minutes. Change attachment to whisk, add all-purpose cream and whisk for 4-6 minutes at medium to high speed. Set aside ¼ of the mixture and fold 200 grams of cubed mangoes.

Assembly:
1. In a cake board, place the first meringue wafer/disc, put the chocolate mousse disc, followed by 2nd meringue wafer/disc, pipe with mango cream and top with 3rd meringue wafer/disc. Cover with whipping cream and top with Fresh Mangoes.

Yield

1 piece 6 x 8" cake

Ingredients

Group Cake
Ingredient
KG
Egg white
0.350
White Sugar
0.350
Salt
0.002
Ground nuts
0.250
Total Weight: 0.952
Group Mousse
Ingredient
KG
White Sugar
0.150
Egg Yolk
0.280
FINO DARK CHOCOLATE BUTTONS
0.150
Gelatin Leaves
0.004
Water (ice cold)
0.500
Total Weight: 1.084
Group Cream
Ingredient
KG
Fresh cream
1.000
BAKELS WHIPPING CREAM
1.000
Fresh Milk
0.250
Total Weight: 2.250
Group Topping
Ingredient
KG
All Purpose Cream (chilled)
0.500
Ripe Mangoes
0.500
Total Weight: 1.000

Method

How to do it:

1. Preheat oven to 145C degrees.
2. Beat egg whites until foamy, then add white sugar in 3 parts. Beat for 15-18 mins in medium speed. TIP: #1 egg whites should be room temp.
3. Fold ground nuts.
4. Transfer meringue in 18” Bakels Piping Bag with plain nozzle. In a tray with silicon mat, Pipe 6”in disk like shape meringue (makes about 6-7 pcs).
5. Put in oven and bake for 2-2.5 hours. Cool down & set aside.
6. For the mousse, Double boil Egg yolk and white sugar. Continue whisking till light and fluffy.
7. Add tempered Apito Chocolate Buttons and gelatin mass (bloom and dissolve gelatin leaves in ice cold water) and set aside.
8. Pour in 2, 6”in cake ring line with mousse tape. Put immediately in blast freezer.
9. In a mixer, cream Bakels whipping cream. Add fresh milk and mix for another 3 minutes. Change attachment to whisk, add all-purpose cream and whisk for 4-6 minutes at medium to high speed. Set aside ¼ of the mixture and fold 200 grams of cubed mangoes.

Assembly:
1. In a cake board, place the first meringue wafer/disc, put the chocolate mousse disc, followed by 2nd meringue wafer/disc, pipe with mango cream and top with 3rd meringue wafer/disc. Cover with whipping cream and top with Fresh Mangoes.

Display Conditions

Display Conditions

Chilled

Category

Category

Cakes, Specialty

Finished Product

Finished Product

Cake