Mango caramel log cake
Recipe
Caramel glaze
| ingredients | preparation |
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Make a blond caramel with the sugar, add the vanilla pod and caramelise for 1 min. |
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Add the cream and stir well until the caramel is melted. |
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Mix the water and cornstarch, add to the caramel and cook until it thickens. Remove from the heat and add the gelatine and food colouring. |
Apply at 36°C (97°F). |
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Mango cream
| ingredients | preparation |
|---|---|
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Bring to the boil |
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Bring to the boil in a separate saucepan, add the lemongrass and leave to infuse overnight. Drain and bring to the boil again. |
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Combine sugar and egg yolks in a thick bottom pan and cook at 85°C (185°F). Remove from the heat and add gelatine. Mix with the mango puree and milk. |
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Fold in |
Spread in a 5/8 frame and freeze for 2 hours. |
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Chocolate cream
| ingredients | preparation |
|---|---|
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Combine and make a custard |
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Remove from heat and add. |
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Add. |
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Add the above mixture at 65°C (149°F) |
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Beat until moderately stiff and fold in. |
Chocolate sponge
| ingredients | preparation |
|---|---|
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Combine and beat for 15 min. |
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Add the boiling butter, then the sieved cocoa powder and fl our |
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Beat until stiff and add sugar. Pour cocoa mixture over the egg whites and mix carefully. |
Bake in ring moulds for 35 min. at 170˚C (338°F) in a convection oven. Use a 0.8 mm layer of sponge per cake. |
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