Mango and Chocolate Gateau

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Ingredients for 1 cake(s), Ø 23 cm
  • For the sponge base
  • 200 g Whole egg(s)
  • 100 g Sugar
  • 7 g Vanilla sugar
  • 2 g Salt
  • 53 g Corn flour / starch
  • 30 g Flour
  • 30 g Cocoa powder
  • 14 g Sunflower oil
  • For the mango cream
  • 110 g QimiQ Whip Pastry Cream
  • 100 g QimiQ Classic
  • 75 g Sugar
  • 300 g Mango puree
  • 2 Sheet(s) of gelatine, 2.7 g each
  • For the chocolate cream
  • 160 g QimiQ Whip Pastry Cream
  • 100 g QimiQ Classic
  • 100 g Sour cream 15 % fat
  • 20 g Sugar
  • 60 g Dark chocolate (40-60 % cocoa)
  • To drizzle sponge
  • 25 g Water
  • 25 g Sugar
  • 50 g Mango puree
  • For the fruit glazing
  • 8 g Gelatine sheets à 3 g
  • 300 g Mango puree
  • 40 g Lemon juice
Method
1.
Bake the sponge base and slice into three bases.
2.
For the mango cream, lightly whip the cold QimiQ Whip and QimiQ Classic until completely smooth. Ensure that the entire mixture is incorporated (especially from bottom and sides of bowl). Add the sugar and half of the fruit puree and continue to whisk at top speed until the required volume has been achieved. Dissolve the gelatine in the remaining fruit puree, add to the cream and mix well.
3.
For the chocolate cream, lightly whip the cold QimiQ Whip and QimiQ Classic until smooth. Ensure that the entire mixture is incorporated (especially from bottom and sides of bowl). Add the sour cream and sugar and continue to whip until the required volume has been achieved. Fold in the luke warm melted chocolate.
4.
For the juice to drizzle the sponge base, bring the sugar and water to the boil. Add the puree and dissolve.
5.
For the fruit glazing, dissolve the gelatine in the fruit puree and lemon juice.
6.
To construct the gateau, place one of the chocolate sponge bases in a Ø 23 cm cake ring, drizzle with the juice and continue to layer as follows: chocolate cream, sponge base drizzled with juice, mango cream, sponge base drizzled with juice and the last layer of mango cream. Glaze with the fruit glazing and decorate.