Ingredients sponge cake: | ||
1.000 | gr | Damco sponge cake mix royal |
900 | gr | Whole egg |
100 | gr | Water |
Ingredients short crust: | ||
1.100 | gr | Damco croûte powder |
480 | gr | Butter, at room temperature |
120 | gr | Water |
Ingredients filling: | ||
1.000 | gr | Water, cold |
200 | gr | Damco custard powder top R |
2.500 | gr | Frucaps mango fruit filling |
3.750 | gr | Whipped cream, sweetened |
200 | gr | Frucaps strawberry fruit filling |
Other ingredients: | ||
1.000 | gr | Chocuise souplesse pistacchio |
100 | gr | Whipped cream, sweetened |
Instructions sponge cake:
Whisk egg, water and Damco sponge cake mix royale light and airy in the fastest gear for 10-12 minutes, pour the batter into a 14 cm ø cake tin and bake. Once cooled, cut sponge cake in 4 thin slices.
Instructions short crust:
Mix butter and Damco croûte powder, followed by adding water in order to create a smooth dough. As soon as your dough is smooth, stop mixing and leave dough to chill. Once chilled, roll dough to 2 mm thickness, cut into 16 cm ø circles and bake.
Instructions:
Mix cold water and Damco custard powder top R thoroughly. Puree Frucaps mango fruit filling until smooth and add to custard. Fold in the whipped cream, in 2 parts (make sure the whipped cream isn’t too stiff).
Coat the short crust with Chocuise souplesse dark, using a brush, and place into a stainless steel ring. Place a slice of sponge cake onto the short crust and pipe a spiral of Frucaps strawberry fruit filling on top of it, followed by a layer of Bavarian mango cream. Place another slice of sponge cake, followed by a spiral of Frucaps strawberry fruit filling and mango cream.
Using a palet knife, smooth out the top of the cake and place in freezer for 24 hours.
Once frozen, take out of the mold and cover with a 1,5 mm layer of Damco marzipan and return to freezer.
Melt Chocuise souplesse pistacchio to 45°C and dilute with vegetable oil. Spray onto cake to create a velvety finish and decorate to your own taste.
Baking time: 25-30 minutes for sponge cake - 12 minutes for short crust
Baking temp.: 190°C for sponge cake - 180°C for short crust
Quantity: 25 pieces