New Delhi, May 11, 2019:
Ingredients: (Serves 4)
For mango mousse:
- Cream whipping —150 ml
- Mango fresh —122gram
- Sugar —135 gram
- Gelatine leaves—12 gram
- Lemon juice — 4 ml
- Egg yolk —30 gram
For chocolate sponge:
- Egg whole—120 gram
- Sugar —125 gram
- Flour(Maida) —45gram
- Vanilla essence — 3 ml
- Salt cooking —1 gram
- Cocoa powder —20 gram
- Butter unsalted —31gram
- Chocolate dark 53%— 13 gram
For chocolate ganache:
- Chocolate dark —125gram
- Cream whipping— 125 ml
Method:
For mango mousse:
- Cut mangoes into half, remove the skin and seed and make into a puree. Soak gelatine in cold water (add ice cubes). Bring puree and sugar to boil.
- Then cool it down; mix egg yolk and add the soaked gelatine, lemon juice and mix well. Fold in the whipped cream.
For chocolate sponge:
- Sift flour and cocoa powder together. Whisk egg whole, sugar and salt up together. Add the vanilla essence. Fold the sift flour carefully into the egg mixture.
- Weigh 1000 gm for a sponge onto a baking tray 40 x 60 cm lined with baking paper. Spread the mixture evenly onto the tray. Bake at 200 degree centigrade for 10-12 minutes.
For chocolate ganache:
- Boil the cream and add chocolate, leave mixture for 5 minutes. And mix well.
For assembling cake:
- First, layer chocolate sponge in the frame, followed by chocolate ganache, chocolate sponge, mango ginger jelly, mango mousse, chocolate sponge then mango mousse. Then keep in the freezer overnight.
- Pour mango glaze on top the cake and garnish with some fresh mango and chocolate garnish.
Corporate Comm India(CCI NewsWire)
