The mango and passion fruit mousse cake recipe (the final cake is 16cm diameter x 4.5cm height)
* Almond dacquoise (almond sponge)
2 egg whites
40g sugar
15g almond powder (almond flour)
15g all purpose flour
1 tsp vanilla extract
2 tsp melted unsalted butter
* Mango passion fruit mousse
30g passion fruit juice (without seeds)
70g mango puree
10g sugar
25g white chocolate
1 gelatine sheet (1.5g)
100g heavy cream (35%)
10g powdered sugar
* Passion fruit jelly
80g passion fruit (including seeds)
20g sugar
1-2 tbsp water
a pinch of salt
1 gelatine sheet (1.5g)
* Diplomat cream filling
2 egg yolks
25g sugar
1 tsp vanilla paste
15g all purpose flour
150ml hot milk (70C)
2 gelatine sheets (3g)
200g heavy cream (35%)
10g powdered sugar
* Mirror glaze
80g sugar
80g water
80g glucose syrup
60g condendes milk
60g white chocolate
3 gelatine sheets (5g)
yellow food color
* Chocolate for decoration : 80-100g, extra passion fruit and mangos for decoration
- My Instagram: / thythan_recipes , thank you for your support
- My baking equipments:
KitchenAid hand mixer: https://amzn.to/3wIOQWT
Bamix hand blender: https://amzn.to/3sWzoEu
Food digital scale: https://amzn.to/3wRwZMe
Food thermometer: https://amzn.to/3GhVAhM
Cake ring: https://amzn.to/3MQhOda
Acetate strip (cake collar): https://amzn.to/3z5uZCO
My camera: https://amzn.to/3MOcCGC
Lens: https://amzn.to/3sV2Tqm
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Thanks for watching !
