Mango and vanilla cake with
– an almond biscuit
– a mango mousse
– a vanilla mousse
– mango jelly.
Ingredients
Almond biscuit
65g almond powder65g caster sugar15g flour100g egg white
Mango mousse130g mangoes20g caster sugar 130g liquid cream (30% fat)3g gelatine
Vanilla mousse100g white chocolate100g single cream5g gelatine200g single cream 30% fat1 vanilla pod
Mango jelly100g mango20g water20g caster sugar3g gelatine
The recipe
Serves 5 to 6
Almond biscuit65g almond powder65g caster sugar15g flour100g egg white
Mix the ingredients together. Bake in the oven at 170°C for 14-15 minutes. Leave to cool, then cut into a 20x11cm rectangle.
Vanilla mousse (120g X3)100g white chocolate100g liquid cream5g gelatine200g single cream 30% fat1 vanilla pod
Mix the melted white chocolate, hot cream and gelatine. Add the whipping cream. Pour over the almond biscuit and place in the freezer.
Mango mousse (120g X2)130g mangoes20g caster sugar (more or less depending on your mangoes)130g minimum 30% fat liquid cream3g gelatine
Mix the mango and gelatine. Add the whipping cream and pour over the vanilla mousse (approx. 120g). Return to the freezer.
Assembly
Proceed quickly with the rest of the assembly otherwise the mousses will start to set by alternating layers of vanilla and mango mousse. Place in the freezer overnight or for at least 6 hours.
Mango jelly100g mango20g water20g caster sugar (more or less depending on your mangoes)3g gelatine
Make a mango jelly with all the ingredients. Leave to cool, then pour over the frozen cake.
Leave in the fridge until the jelly sets. Remove the frame. Chill until defrosted.
