CHEESE AND MANGO CAKE

INGREDIENTS

CREAM CHEESE MOUSSE

  • 60 g of yolk
    100 g of sugar
    50 ml of water (1)
    10 g of unflavoured gelatin
    30 ml of lemon juice
    20 ml of water (2)
    250 g of Milkaut Profesional Cream Cheese
    250 ml of Milkaut Profesional Cream 44%

MANGO PALLET

  • 300 g of mango purée
  • 80 g of sugar
  • 7 g of unflavoured gelatin
  • 35 ml of water

ALMOND BISCUIT

  • 240 g of eggs
  • 130 g of almond powder
  • 75 g of icing sugar
  • 120 g of egg whites
  • 80 g of sugar
  • 40 g of flour
  • 25 g of Milkaut Profesional Butter

MILKAUT SOLUTIONS

PROCESS

CREAM CHEESE MOUSSE

Place the egg yolks, 50 ml of water (1), and sugar in a bowl. Create a sabayon by whisking these ingredients together over a bain-marie. Continue beating away from heat. Next, hydrate the gelatin with water (2) and lemon juice. Melt this mixture and add it to your sabayon. Mix in the Milkaut Profesional Cream Cheese and the cream that has been whipped to soft peaks.

MANGO PALLET

Take a third of the mango purée and combine it with the sugar. Heat this mixture until the sugar has completely dissolved. Next, hydrate the gelatin using water, then melt it over heat and incorporate it into the purée. Stir in the remaining purée. Pour this mixture into a 16 cm diameter ring mold and freeze. For an added twist, you could also blend mango purée with passion fruit or processed bananas.

ALMOND BISCUIT

Whisk the eggs, almond powder, and icing sugar together until they get a pale, creamy colour. In a separate bowl, whip the egg whites and sugar together to form a meringue. Gently fold these two mixtures together. Next, incorporate the sifted flour into your batter. Finally, blend in the melted Milkaut Profesional Butter until it’s fully combined. Spread this batter onto a 30 x 50 cm baking tray lined with a silicone mat. Bake at 180 °C for about 12 to 15 minutes. While it’s still hot, carefully remove it from the mold and cover it with plastic wrap to prevent it from drying out. Chill this in the refrigerator before cutting into strips and discs for assembling your cakes.

ASSEMBLY

Line the sides of a 20 cm diameter circular ring with a strip of dough that’s slightly shorter than the height of the cake mold. Place a disc of dough at the bottom to form the base. Next, spread an even layer of the cheese mousse over the dough. Place another disc of dough on top of this and add a layer of mango pallet. Fill the rest of the mold with the remaining cheese mousse, making sure to smooth out the top. Then, freeze. Glaze it with a layer of mirror glaze for a glossy finish. Carefully remove the cake from the mold and serve it chilled.

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MILKAUT SOLUTIONS