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easy &quick

Mango Gateau

QimiQ Benefits

  • One bowl preparation
  • Creamy indulgent taste with less fat
  • Acid stable and does not curdle
  • Deep freeze stable
  • Perfect structure on slicing
Mango Gateau
Mango Gateau

Ingredients

For 1256 g

  • 350g

    QimiQ Whip Pastry Cream, chilled

  • 400g

    Mango puree

  • 250ml

    Whipping cream 36 % fat

  • 160g

    Sugar

  • 30ml

    Lemon juice

  • 20g

    Gelatine

  • 40ml

    Water

  • 1

    Sponge base Ø 26 cm

Preparation

  1. Lightly whip the cold QimiQ Whip until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl).
  2. Add the mango puree, cream cheese, sugar and lemon juice and continue to whip for 1-1,5 minutes. (For larger quantities, whip for 3-4 minutes.)
  3. Dissolve the soaked gelatine in 60°C warm water and fold quickly into the mixture.
  4. Place the sponge base into a cake ring and spread with the cream. Chill well.
Some doughy looking food

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