|Ingredients sponge cake:|
|1.000||gr||Damco sponge cake mix royal|
|Ingredients short crust:|
|1.100||gr||Damco croûte powder|
|480||gr||Butter, at room temperature|
|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|
|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.
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