D'or - Puratos

Ingredients

Working Method

Vanilla Sponge

Mix Tegral Satin Moist Cake Golden, water, oil and egg yolk until homogeneous
Whip up egg white and sugar on medium speed till soft peak (meringue)
Fold in the meringue into cake
Batter
Bake at 180°C for about 14-16 mins

Mango Filling

Slightly warm up the water and mix well into Cremfil Classic Mango

Caramalized White Chocolate Mousse

Pre heat oven to 130°C. Evenly scatter the white chocolate onto a silicone mat.
Place in oven for 5mins. Spread the chocolate evenly and conti-nue to bake in the oven.
Place the white chocolate into the oven in 8-10mins intervals, stirring and re-spreading the white chocolate each time.
Continue the process until the white chocolate turns a golden brown or caramel colour.
Bloom the gelatine
Bring the milk and egg to a boil
Stir in the egg yolks, sugar and salt.
Place back onto heat and cook till 85°C. Continuosly stirring it.
Add the gelatine and pour over chocolate.
Strain the mixture and cool down to 28 -20°C.
Fold in the whipped cream.

White Chocolate Sand

Boil sugar together with water up to 112°C.
Remove from heat and add in the caramelized white chocolate and stir till a sandy texture.
Let cool and store in air tight container.

Glaze

Heat Miroir Glassage Neutre to about 30° -35° C

Description

Complexity level:

Tegral Satin Moist Cake Golden, a complete mix make the moist of your layer cakes.

Belcolade Blanc Selection, contains of real Belgian Chocolate with its great taste and excellent performance.

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