Mango Travel Dulce de Leche

1. Group 1 - Traveling Cake

Method :
1. Cream the butter (room temperature) together with the sugar. Slowly add in the eggs and at the end the Mango compound.
2. Sieve together flour and baking powder, add the almond powder.
3. Fold the dry ingredients into the butter mixture.
4. Then bake at 160°C for approximately 40 minutes. Allow to cool.

2. Group 2 : Glaze

Method :
1. Mix all ingredients together and bring to a boil.

3. Group 3 : Filling

4. Group 4 : Ganache Dulce de Leche

Method :
1. Bring milk to boil, pour over the chocolates and Crème Filling Dulce de Leche.
2. Store overnight in the refrigerator.

5. Montage

1. Pipe the ganache onto the cake.
2. Add onto the ganache the Les Fruits Mango.
3. Glaze the cake with the Saphire. Use the glaze at 75°C.

• Compound
• Lemon
• Saphire