New Delhi, May 11, 2019:
Ingredients: (Serves 4)
- 180 Gram Icing sugar
- 212 Gram Almond powder
- 62Gram Flour
- 6Nos Egg white
- 6 Egg
- 92 Gram Castor sugar
- 45 Gram Butter, melted
- 12 Ml Vanilla essence
For chocolate ganache:
- 125 Kg Fresh cream
- 250 Kg Dark chocolate
For Butter cream:
- 6 No’s Yolk
- 160 Gram Sugar
- 55 Ml Water
- 225 Gram Butter
For Mango curd:
- 35 Gram Butter
- 2 No’s Egg yolk
- 65 Gram Sugar
- 9 Gram Custard powder
- 1 No’s Lemon zest
- 55 Ml Mango pulp
Method:
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)
