Ingredients

Group 1
Ingredient
KG
Butter
0.415
Sugar
0.415
Egg
0.415
Flour
0.254
Baking Powder
0.007
Almond Powder
0.277
Compound Mango
0.045
Total Weight: 1.828
Group 2
Ingredient
KG
Saphire 20 carrats
0.309
Water
0.031
Compound Mango
0.025
Total Weight: 0.365
Group 3
Ingredient
KG
Les Fruits 70% Mango
0.824
Total Weight: 0.824
Group 4
Ingredient
KG
Milk
0.205
Fat-based cream Dulce de Leche
0.175
Milk Couverture
0.620
Dark Couverture 66%
0.136
Total Weight: 1.136

Method

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.

Ingredients

Group 1
Ingredient
KG
Butter
0.415
Sugar
0.415
Egg
0.415
Flour
0.254
Baking Powder
0.007
Almond Powder
0.277
Compound Mango
0.045
Total Weight: 1.828
Group 2
Ingredient
KG
Saphire 20 carrats
0.309
Water
0.031
Compound Mango
0.025
Total Weight: 0.365
Group 3
Ingredient
KG
Les Fruits 70% Mango
0.824
Total Weight: 0.824
Group 4
Ingredient
KG
Milk
0.205
Fat-based cream Dulce de Leche
0.175
Milk Couverture
0.620
Dark Couverture 66%
0.136
Total Weight: 1.136

Method

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.

Display Conditions

Display Conditions

Ambient

Category

Category

Patisserie

Finished Product

Finished Product

Cake, Confectionery